CHINESE CABBAGE SALAD
Although I do NOT condone the consumption of ramen noodles, when I saw this recipe on Paula Deen's show, I simply had to try it!! I thought this dish was a lot of fun, and had great flavor. Best 8 cents I ever spent!! I use mushroom flavored ramen because there's no "meat" or meat products in the seasoning packets
Provided by Kozmic Blues
Categories Greens
Time 22m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat broiler.
- Shred cabbage if not using coleslaw mix, and place in salad bowl with green onions.
- Crumble noodles onto broiler pan, add almonds and sesame seeds and broil for about 2 minutes.
- Careful not to let sesame seeds burn.
- In a glass jar with a lid, combine oil, sugar, vinegar, salt, and contents of seasoning packet.
- Pour dressing over salad, and toss well.
- Add toasted noodles, almonds, sesame seeds and fresh basil (if using) RIGHT before serving.
Nutrition Facts : Calories 468.1, Fat 35.3, SaturatedFat 4.6, Sodium 414.8, Carbohydrate 33.2, Fiber 7.9, Sugar 14.7, Protein 9.8
"MILLION DOLLAR" CHINESE CABBAGE SALAD
This recipe is always a hit...with kids too! I used to call it my 'Million Dollar Salad' because buying the sesame seeds was so expensive. Now I buy the sesame seeds in bulk at a health food store and it's much more affordable.
Provided by malo1
Categories Salad Vegetable Salad Recipes
Time 40m
Yield 10
Number Of Ingredients 9
Steps:
- In a bowl, whisk together vegetable oil, sugar, wine vinegar, and soy sauce until the sugar has dissolved. Refrigerate the dressing while preparing the salad.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread the broken ramen noodles, almonds, and sesame seeds onto a baking sheet.
- Bake the ramen noodle mixture until lightly browned, about 15 minutes, stirring often. Watch carefully to prevent burning. Allow mixture to cool.
- Just before serving, mix together the napa cabbage and green onions with toasted ramen mixture in a salad bowl until thoroughly combined; toss with the dressing.
Nutrition Facts : Calories 337.8 calories, Carbohydrate 27.7 g, Fat 23.7 g, Fiber 3.3 g, Protein 6.3 g, SaturatedFat 4.3 g, Sodium 176.7 mg, Sugar 11.4 g
CHINESE CABBAGE SALAD
Unlike most Chinese Cabbage Salad recipes, this one doesn't call for Ramen Noodles. If you like them in your salad, though, they can certainly be included. Taste the dressing as it's being prepared. You may want to add a bit more of something, depending on your taste.
Provided by bernrome
Categories Salad Dressings
Time 15m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In large bowl, combine first four ingredients.
- In small bowl, combine remaining ingredients and blend well.
- Just before serving, add dressing to salad; toss to mix and coat.
CRUNCHY CHINESE SALAD
Steps:
- First mix cabbage and onions in a large bowl, set aside.
- Melt butter in a frying pan over medium heat. Break noodles in small pieces and brown along with sesame seeds and almonds. Cool and drain on paper towels.
- To make dressing, mix together all ingredients and microwave to dissolve the sugar. Let cool (about 20 minutes) before serving. Dressing can be made a day ahead of time.
- Toss together all salad ingredients and add dressing, just before serving.
CHINESE CABBAGE SALAD
Beautiful salad to serve with your favorite Chinese dishes!! Sesame oil and rice vinegar are a must for the authentic Chinese flavor.
Provided by MommyBennett
Categories Salad Coleslaw Recipes No Mayo
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- In a small skillet, toast sesame seeds over medium heat until golden brown and fragrant.
- In a small bowl, mix together vinegar, sesame oil, olive oil, sugar, salt, pepper, and ramen seasoning packet.
- In a large bowl, mix together cabbage, carrots, and crushed ramen noodles. Toss with dressing to coat evenly. Top with toasted sesame seeds.
Nutrition Facts : Calories 175.8 calories, Carbohydrate 11.6 g, Fat 14.4 g, Fiber 2.5 g, Protein 1.7 g, SaturatedFat 2.1 g, Sodium 268.6 mg, Sugar 7 g
CHINESE CABBAGE SALAD
Categories Salad Vegetable Side Marinate No-Cook Vegetarian Low Cal Vinegar Healthy Vegan Cabbage Bon Appétit Fat Free Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Combine green and red cabbage and onion in large bowl. Add remaining ingredients and toss to blend well. Cover salad and refrigerate at least 1 hour and up to 3 hours, tossing occasionally.
MISSION CHINESE FOOD'S CABBAGE SALAD
Danny Bowien, the chef and an owner of Mission Chinese Food in San Francisco and sometimes New York, wanted to have a Chinese version of Caesar salad on his menu. The dish that he and Angela Dimayuga, his executive chef, came up with is not Chinese in the least. Nor does it owe anything to Caesar save for a tin of anchovies. It is instead a Japanese ode to umami, the mysterious fifth flavor beyond sweet and salty, bitter and sour. Miso, tahini, soy sauce and dried seaweed provide a riot of flavors, and fried kasha and the raw vegetables provide copious crunch. Serve the dish alongside simple grilled chicken or pork, with a bowl of white rice. These don't even have to be all that good. You could serve this recipe alongside a teriyaki-glazed laptop case and receive plaudits for the meal. Don't have one of the ingredients? Omit! ''If you don't have it, leave it out,'' Bowien said in an interview. ''It still works.''
Provided by Sam Sifton
Time 45m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Cut cabbage in half, and remove core. Cut into 1-inch wedges and then into 1-inch pieces. Toss these lightly in a bowl, and set aside.
- Under running cold water, scrub beet with a vegetable brush or paper towel. Trim the beet top and beet root to provide a flat base for slicing on a mandoline. Set thickness to 1/8 inch, and slice beets into flat rounds. Season beets with half the lemon juice, and add them to the bowl with cabbage. Set aside.
- Make sesame-anchovy dressing. In a small bowl, cover hijiki with warm tap water. Allow to bloom for 15 minutes, then drain well, and season with ume vinegar or red-wine vinegar. Add miso, tahini, rice vinegar, shiro shoyu, the remaining lemon juice and the anchovies, and whisk to combine. Dressing should have a thick, almost mayonnaise-like consistency.
- Make the kasha furikake. Pour neutral oil into a sauté pan, and place over medium-high heat until it begins to shimmer. Pour kasha into the hot pan, and stir it quickly with a spoon to coat with oil. Allow kasha to fry in the oil, stirring constantly, until it has darkened by two shades of brown. Drain kasha through a fine strainer, and transfer to a plate covered by paper towel. While it is hot, season with the seaweed, which should adhere to the kasha. When it has cooled, mix kasha in a small bowl with the toasted sesame seeds and, if using, the shio kombu. Salt to taste.
- Make the salad. Add 3 tablespoons of the sesame-anchovy dressing to the bowl with the cabbage and the beets, and mix well to combine. Add more dressing if necessary. Transfer the salad to a serving bowl, and sprinkle 4 tablespoons or so of the kasha furikake over the top. (Leftover kasha furikake may be passed at the table, or saved to eat over white rice.)
THAI CHINESE-CABBAGE SALAD
Categories Salad Garlic Pepper Vegetable Side No-Cook Lime Hot Pepper Summer Healthy Cabbage Lemongrass Gourmet Fat Free Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8 as a side dish
Number Of Ingredients 9
Steps:
- Discard outer leaves from cabbage. Quarter cabbage and core. Cut quarters crosswise into 1/4-inch-thick slices. Wash cabbage well in a large bowl of cold water and spin dry. In a large glass or stainless-steel bowl toss together cabbage and salt until salt is dissolved, about 5 minutes. Transfer cabbage to a colander set over a bowl. Drain cabbage 1 hour. Rinse cabbage well and squeeze in small handfuls until as dry as possible. While cabbage is draining, wearing rubber gloves, seed and mince chiles. Discard outer leaves of lemongrass and trim root end. Separately mince garlic, shallot, and lower 2 inches of lemongrass.
- In a large bowl toss together cabbage, chiles, lemongrass, garlic, shallot, fish sauce, and lime juice. Salad may be made 2 hours ahead and chilled, covered. Serve salad at cool room temperature.
CHINESE CABBAGE SALAD
Provided by Pierre Franey
Categories salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut cabbage lengthwise into quarters. Place each quarter on a flat surface, and slice crosswise into very thin slices. Slice only the tender tops. Discard less tender bottom portions. There should be 7 to 8 cups.
- Put cabbage in a large bowl and add carrot and parsley. Blend well.
- Put egg, mustard, shallots and vinegar in a mixing bowl. Start beating while gradually adding the oil.
- Add salt and pepper.
- Add about 1/2 cup of the egg sauce to cabbage and carrot mixture, and toss to blend. Use remaining egg sauce in recipe for the hot skate salad.
Nutrition Facts : @context http, Calories 572, UnsaturatedFat 51 grams, Carbohydrate 11 grams, Fat 58 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 962 milligrams, Sugar 5 grams, TransFat 0 grams
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