Healthyasianstylecabbagesalad Recipes
ASIAN CABBAGE SALAD
Categories Salad Vegetable Side No-Cook Picnic Backyard BBQ Cabbage Bon Appétit Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 24 servings
Number Of Ingredients 4
Steps:
- Place cabbage in very large bowl. Add vinegar, cilantro and oil; toss. Season with salt and pepper. Cover; chill at least 1 hour and up to 3 hours, tossing often.
- *Also known as sushi vinegar; available at Asian markets and in the Asian foods section of some supermarkets.
HEALTHY ASIAN-STYLE CABBAGE SALAD
Make and share this Healthy Asian-Style Cabbage Salad recipe from Food.com.
Provided by Queenkungfu
Categories Spinach
Time 28m
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 34.7, Fat 2.3, SaturatedFat 0.3, Sodium 157.9, Carbohydrate 3.1, Fiber 1, Sugar 1.7, Protein 1
ASIAN STUFFED CABBAGE
This Far East take on an Eastern European specialty puts healthful ingredients front and center.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. In a large bowl, combine beef, mushrooms, rice, garlic, ginger, scallions, soy sauce, sesame oil, red pepper, and 1/2 teaspoon salt.
- Remove 8 large outer leaves from cabbage (if leavesare less than 5 inches wide, overlap 2 leaves, side byside). With a rolling pin, roll each leaf until the stemend is pliable.
- Dividing among leaves, mound meat mixturetoward upturned stem end. Starting from filled end,holding sides in as you work, tightly roll each leafinto a bundle.
- Arrange cabbage rolls, seam-side down, in a 9-by-13-inch baking dish. Pour 1 cup water over rolls;cover dish tightly with aluminum foil. Bake until aninstant-read thermometer registers 160 degrees when inserted into a roll, 30 to 35 minutes. Serve drizzled with juices and sprinkled with red pepper, if desired.
QUICK CABBAGE STIR FRY ASIAN-STYLE
From Canada's Garden Greens' cookbook. Serve this for your next Asian themed meal. (The carrot was added for color. Substitute packaged shredded cabbage with carrots for faster preparation.)
Provided by COOKGIRl
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil and butter in a large wok or frying pan on medium heat.
- Add the garlic. Stir fry for about 1-2 minutes, stirring constantly until garlic is fragrant. DO NOT burn!
- Increase heat to high. Once the heat is to temperature, add the cabbage, carrots, green onions, cider vinegar, and brown sugar. Stir fry for about 3 minutes or until the cabbage is tender-crisp.
- Season with salt and pepper to taste.
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