Marinated Cabbage Salad Recipes

Steps:

• Combine all ingredients and mix well. Can be stored in the refrigerator until ready for use.
• In a saucepan or small wok, heat the canola oil until hot. In a tall container, combine the shallots, lemongrass and chiles. Pour the hot oil over the mixture and stir. Slowly add the fish sauce, lime juice, vinegar and sesame oil. Put vinaigrette back into the saucepan to bring back to a simmer. Pour over the cabbage mixture to coat. There will be leftover vinaigrette. Check for seasoning.
• Combine the jalapenos and serrano chiles, sambal, shallots, garlic and honey in a food processor and blend into a smooth paste. While the processor is running, slowly add the soy sauce and rice vinegar. Season. The mixture can be made up ahead and stored in the refrigerator.
• Set oven on broiler or heat a grill. Quickly marinate sirloin in chile mixture for 3 to 5 minutes, turning to coat completely. Cook sirloin to a medium rare, about 4 minutes a side. Let beef rest for 3 minutes before slicing into thin strips.
• PLATING On a large plate, place a mound of the cabbage mixture and arrange sirloin slices around the salad. Garnish with sesame seeds.

Steps:

• Combine sugar, onion, and celery salt in a large bowl. Let sit for 1 hour.
• Add cabbage to the marinade and stir to combine. Pour in vinegar and oil and mix well. Season with black pepper; top with blue cheese and almonds.

Steps:

• In a large salad bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over the vegetable mixture and toss to coat. , Cover and refrigerate for 8 hours or overnight, stirring occasionally.

Steps:

• Mix all dressing ingredients together until sugar melts.
• Mix salad stuff and pour dressing over.
• Leave to stand in fridge overnight.
• Serve at room temperature.

Steps:

• Scrape the carrots and cut into large matchsticks. Top and tail the green beans, and cut in half lengthwise if fat. Shred the cabbage with a knife. Trim the cauliflower and cut into bite-size bouquets.
• Stir together the mustard seeds, garlic, ginger and turmeric. Heat the oil in a saute pan and gently fry the shallots for 2 minutes to soften slightly. Add the spice mixture and cook for 1 minute. Toss in the remaining vegetables for just 1 minute. Remove from the heat, toss in the vinegar and let sit for 15 minutes, or, even better, several hours. (It keeps in the refrigerator for several days.) Taste and correct the seasonings. Serve at room temperature with crusty bread.

Steps:

• Mix cabbage, carrots, half vinegar, lemon juice and water together.
• Marinate 1 hour.
• In a seperate small bowl mix sour cream with mustard and remaining vinegar.
• Incorporate remaining ingredients and mix well.
• Squeeze excess liquid out of marinated cabbage mix.
• Place cabbage mix in clean bowl and add cream sauce.
• Mix.