Healthy Asian Style Cabbage Salad Recipes

Steps:

• Toss cabbage, carrot, spinach and parsley in large bowl. Mix or shake vinegars, soy sauce, sesame oil, sugar and gingerroot. Pour dressing over cabbage mixture; toss. Refrigerate 30 minutes.
• To serve, stir in salt and pepper; sprinkle with sesame seed.
• To toast sesame seed, bake uncovered in ungreased shallow pan in 350° oven 8 to 10 minutes, stirring occasionally, until golden brown.

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.

Steps:

• Mix together well, the ingredients for the sauce and set aside.
• Heat the oil and crushed red pepper over medium high heat.
• When the oil is hot, add the cabbage and stir fry until the cabbage just starts to wilt, about 5 minutes.
• Add the sauce, turn the heat to hi, heat for about 3-5 minutes and then serve.
• How easy was that!

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.

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.

Steps:

• In large bowl, place noodles from soup mix; break into small pieces. Discard seasoning packet or reserve for another use.
• Add coleslaw mix, carrots, cilantro, onions and dressing; toss to mix. Sprinkle with peanuts.

Steps:

• Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions.
• Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.