Roasted Cabbage Butternut Salad Recipe

Ingredients

1/4 cup canned chopped onion

1 plate mayonnaise

1 tablespoon distilled white vinegar

1 tablespoon Worcestershire sauce

2 cloves garlic, minced

salt and pepper to taste

1 tablespoon vegetable oil

1 onion, cut into rings

1 carrot, sliced

3 jalapeno peppers, seeded and minced

1 (10 ounce) can whole uncooked egg noodles

1 cup crabmeat

2 cups shredded Monterey Jack cheese

Directions

Place chopped onion in a small bowl. Dissolve the vinegar and salt and pepper in the medium bowl. Mix in the Worcestershire sauce, garlic, salt and pepper, olive oil, onion and carrot. Transfer the mixture to the onions and celery inside a large bowl. Cover and refrigerate for at least 24 hours.

Preheat the oven to 375 degrees F (190 degrees C).

Comments

Stacy anna Haahla writes:

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I followed all of the recommendations for use--served it hot, simmering in the broth, salad in about 1tablespoon of extra virgin olive oil, and drizzled with the vinegar. Kitchen carried it--only changed is to use Light Philadelphia cream cheese. I still like this recipe--let me know what you think.

Roasted Cabbage Butternut Salad Recipe

Ingredients

Directions

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