Description
A vibrant and crunchy Red Cabbage Wreath Salad perfect for gatherings, featuring finely sliced red cabbage, fresh grated beet, crisp bell peppers, and a creamy garlic mayonnaise dressing. This no-cook salad is bright, colorful, and ideal as a festive side dish or a healthy snack.
Ingredients
Scale
Vegetables
- 1/3 red cabbage, super-finely sliced
- 1 medium raw beet, grated
- 1 red or yellow bell pepper, thinly sliced
- 1 cup frozen peas, thawed
- 1/3 cup chopped green onion
Other Ingredients
- 15 oz can corn, drained
- 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 mayonnaise
Instructions
- Shred and Grate: Shred the red cabbage very finely and grate the raw beet using a fine grater to prepare the base for the salad.
- Arrange Ingredients: Arrange all ingredients to form the wreath. Begin by placing a cup or ramekin over the peas to hold them in place, then build the salad around this center, layering the cabbage, corn, bell peppers, and other vegetables attractively.
- Prepare Dressing: Combine the mayonnaise with the pressed or finely chopped garlic cloves thoroughly to create a creamy and flavorful dressing.
- Mix Before Serving: Just before serving, mix the salad and dressing together so all flavors meld, maintaining the salad’s freshness and crunch.
Notes
- Use a sharp knife or a mandoline to slice the cabbage super-finely for best texture.
- Thaw peas completely and drain canned corn to avoid excess moisture in the salad.
- Adjust garlic quantity based on preference to control the intensity of the dressing.
- Chow mein noodles add extra crunch but can be substituted with tortilla strips for a different texture.
- Serve immediately after mixing to maintain the crispness of ingredients.
