This post may contain affiliate links. Read my disclosure policy. 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:
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).
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).
