Salad

This International salad features C. beets, CABBAGE SALAD.--A salad that always finds favor is made by combining, CABBAGE-AND-CELERY SALAD.--Cabbage and celery combine very well, for, C. cabbage. It delivers a pleasant kick of heat. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cooking Method: Boiling

Cuisine: Global

Courses: Salads

Difficulty: Advanced

Servings: 4

Calories: 681.9

Dietary: Gluten-free

Description

This International salad features C. beets, CABBAGE SALAD.--A salad that always finds favor is made by combining, CABBAGE-AND-CELERY SALAD.--Cabbage and celery combine very well, for, C. cabbage. It delivers a pleasant kick of heat. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

1 C. beets
CABBAGE SALAD.--A salad that always finds favor is made by combining
CABBAGE-AND-CELERY SALAD.--Cabbage and celery combine very well, for
1 C. cabbage
1 C. celery
1 Pimiento or green pepper
1/2 Teaspoon. salt
2 Tablespoon. vinegar

Directions

1
Cut the string beans into half-inch lengths and cut the beets into half-inch dice.
2
Season each well with salt and pepper.
3
Just before serving,
4
garnish salad plates with lettuce,
5
combine the two vegetables, and
6
place in a heap on a lettuce leaf.
7
Pour French dressing or any other salad dressing desired over them, but do not
8
mix the salad dressing with cabbage with a boiled salad dressing or with an uncooked sour-
9
cream dressing.
10
Salad of this kind may be served in any desired way, but a rather novel way to serve it follows.
11
The contents of a head of cabbage is removed, leaving four or five of the outside leaves intact.
12
The shell thus formed is
13
cut into points around the top and then filled with shredded cabbage and the dressing that is to be used.
14
When this is placed on a bed of lettuce, an attractive dish is the result.
15
To make cabbage salad, select a firm head of cabbage, pull off the outside leaves, and wash.
16
Cut the head in half down through the heart and root and cut each half into quarters.
17
Then, place each quarter on a cutting board and with a sharp knife shave off the cabbage.
18
If desired, however, the cabbage may be shredded with a cabbage cutter.
19
If the cabbage, upon being
20
cut , is found to be wilted,
21
place it in cold water and
22
let it stand until it becomes crisp.
23
Drain off the water carefully and
24
allow the cabbage to drip in a colander or dry it between pieces of old linen.
25
With the cabbage thus prepared, season it with salt and mix it with the desired dressing.
26
Serve on lettuce in a salad dish, on individual salad plates, or in the manner described above.
27
they are similar in color and crispness.
28
They can be procured at the same time of the year, and while celery is not cheap, cabbage is a comparatively inexpensive food and the two combined
29
make an inexpensive salad.
30
Because the color of both is very much the same, pimiento is added to give a contrasting color.
31
CABBAGE-AND-CELERY SALAD (Sufficient to Serve Four)

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 681.9kcal

% Daily Value *
Total Fat 2.8g5%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2961.1mg124%
Total Carbohydrate 155.9g52%
Dietary Fiber 66.5g266%
Sugars 86.6g
Protein 34.6g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: always, beets, boiling, cabbage, cabbageandcelery, celery, combine, combining, favor, finds, green, international, made, pepper, pimiento, salad, salada, saladcabbage, salt, tablespoon

Read it online: https://www.chefs-mate.com/recipe/salad-39/