Red Cabbage Wreath Salad
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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)
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:
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!!
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
- 15 oz can corn
- 1/3 red cabbage, super-finely sliced
- 1 medium raw beat, grated
- 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
- 3 large or 4 small garlic cloves, pressed or finely chopped + more to taste
- 1 cup real mayo
- Shred red cabbage and grate raw beat.
- 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).
- Mix the salad just before serving.
This salad works best when you use a mandolin with the fine shred setting.