Red Cabbage Wreath Salad
User Reviews
5
Red Cabbage Wreath Salad
Description
Red Cabbage Wreath Salad brings together finely shredded red cabbage and grated beet with sweet canned corn, peas, and bell pepper—all layered for contrasting textures and colors. The choice between chow mein noodles or tortilla strips on top adds an interesting textural element: chow mein noodles stay crunchy longer, while tortilla strips offer better flavor but soften faster.
The dressing is a straightforward garlic mayonnaise, providing a creamy, tangy coating that complements the raw vegetables without overpowering their natural flavors. The arrangement in a wreath shape, using a cup to contain the peas in the center, adds an eye-catching presentation for serving.
This salad is best mixed immediately before serving to retain the crispness of the vegetables and the crunch of the noodle or tortilla topping. Using a fine slicing tool like a mandolin for the cabbage helps achieve the delicate texture desired for this salad.
Ingredients
- 15 oz corn canned
- 1/3 red cabbage super-finely sliced
- 1 beet grated, medium, raw
- 1 bell pepper red or yellow
- 1 cup peas thawed, frozen
- 1/3 cup green onion chopped
- 1 cup Chow Mein noodles or lime tortilla strips
Dressing Ingredients:
- 3 garlic pressed or finely chopped + more to taste, large or 4 small cloves
- 1 cup mayonnaise real
Instructions
- 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.
Notes
- Chow mein noodles keep crunch longer, while tortilla strips offer superior flavor but soften faster.
- Use a mandolin with a fine shred setting for best cabbage texture.
- Assemble the salad around a cup or ramekin to keep peas contained.
- Mix the salad just before serving to maintain crispness and texture.
User Reviews
Overall Rating
5
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