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My friend Nataliya shared this red cabbage wreath salad recipe with me and I’ve made it for 2 family dinners already. You probably recognize it from my Thanksgiving post. You can either arrange the ingredients in little heaps on a platter or make a lovely wreath; perfect for Christmas.
Did I mention I love Christmas? I’m pretty sure I did. This salad can be made even a day ahead and mixed together just before serving. Hope you enjoy it and I hope it creates the wow factor for you.
Ingredients for Red Cabbage Wreath Salad:
15 oz can corn
1/3 red cabbage, super-finely sliced (use the mandolin for this)
1 medium beat, grated (yes, a raw beat)
1 red or yellow bell pepper
1 cup frozen peas, thawed
1/3 cup chopped green onion
1 cup chow mein noodles or lime tortilla strips (see below)
Dressing Ingredients:
3 large or 4 small garlic cloves, pressed or finely chopped (add more to taste)
1 cup real mayo
How To Make Red Cabbage Wreath Salad:
1. Shred red cabbage and grate raw beat.
2. Arrange all of your ingredients. Here’s the order of what we did to make the wreath. Start with putting a cup or ramekin over the peas to keep them in place, then build around it.
3. Combine mayo and garlic (this is your dressing).
4. Just before serving, take a moment to part with the majestic beauty of your wreath. Deep breath and….. don’t think, just mix it!!
Notes:
The tortilla strips cooperate better around the edge of the salad, but they did get soggy faster. It’s sort of a toss-up; the tortilla strips taste better but the chow mein noodles stay crunchy longer. Both work.
This salad works best when you use a mandolin with the fine shred setting (or maybe I’m just not very good at super-fine slicing by hand).
Red Cabbage Wreath Salad
Prep Time: 20 minutes
Total Time: 20 minutes
Prevent your screen from going dark
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Shred red cabbage and grate raw beat.
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Arrange all of your ingredients. Here’s the order of what we did to make the wreath. Start with putting a cup or ramekin over the peas to keep them in place, then build around it.
-
Combine mayo and garlic (this is your dressing).
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Mix the salad just before serving.
The tortilla strips cooperate better around the edge of the salad, but they did get soggy faster. It’s sort of a toss-up; the tortilla strips taste better but the chow mein noodles stay crunchy longer. Both work.
This salad works best when you use a mandolin with the fine shred setting.
