SPICY NAPA CABBAGE SLAW WITH CILANTRO DRESSING
Provided by Ruth Cousineau
Categories Salad Ginger Side No-Cook Fourth of July Picnic Quick & Easy Dinner Lunch Hot Pepper Summer Family Reunion Grill Healthy Cabbage Cilantro Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Whisk together vinegar, sugar, ginger, oil, chile, and 1/2 teaspoon salt. Add remaining ingredients and toss well. Let stand, tossing occasionally, 10 minutes.
NAPA CABBAGE SLAW
Cutting the mayonnaise brings out the sweet flavor of Napa cabbage and makes this slaw low in fat. Substitute malt vinegar for rice vinegar in this side dish, if you like.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 7
Steps:
- In a large bowl, toss together cabbage and carrots. In a small bowl, combine sugar, vinegar, sesame oil, and soy sauce. Stir until sugar dissolves, then pour over cabbage mixture. Toss until slaw is coated and top with mint leaves.
Nutrition Facts : Calories 62 g, Fat 1 g, Fiber 3 g, Protein 2 g
NAPA SLAW
Great Asian slaw or salad!
Provided by Piper
Categories Salad Coleslaw Recipes No Mayo
Time 20m
Yield 10
Number Of Ingredients 9
Steps:
- Melt butter in a large skillet over medium heat; cook and stir sunflower kernels and ramen noodles in hot butter until sunflower kernels are lightly browned and fragrant, 3 to 5 minutes. Remove from heat and transfer into a bowl to cool.
- Stir sunflower seeds and ramen noodles with napa cabbage and spring onions in a large salad bowl. Whisk vinegar, vegetable oil, sugar, and soy sauce together in a separate bowl until sugar has dissolved; pour dressing over salad and toss.
Nutrition Facts : Calories 247.6 calories, Carbohydrate 8.3 g, Cholesterol 12.2 mg, Fat 23.3 g, Fiber 2 g, Protein 4 g, SaturatedFat 5.3 g, Sodium 217 mg, Sugar 3.7 g
NAPA CABBAGE SLAW
Steps:
- Whisk together the lime juice, vinegar, chili oil, mayonnaise and soy sauce in a large bowl. Add the cabbage, peppers, snow peas and scallions and toss to combine. Season with salt and pepper, to taste. Refrigerate for at least 30 minutes to allow flavors to meld.
ZESTY NAPA SLAW
Provided by Food Network Kitchen
Time 20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Whisk the vinegar with the mustard, salt and pepper, to taste, in a large bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Add the cabbage, scallions, and bell pepper and toss until the vegetables are coated. Serve now or cover and refrigerate for up to 4 hours.
- Before serving, grate the apple (with the skin but not the seeds) directly into the slaw, add the watercress leaves, and toss again. Season, to taste, with salt and pepper.
Nutrition Facts : Calories 122 calorie, Fat 9.5 grams, SaturatedFat 1.5 grams, Carbohydrate 9 grams, Fiber 3 grams
NAPA CABBAGE SALAD
This is a yummy, crunchy cabbage salad with toasted ramen noodles and almond slivers. The bowl is always licked clean at potlucks!
Provided by Carol
Categories Salad Coleslaw Recipes No Mayo
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
- Preheat oven to 350 degrees F (175 degrees C).
- Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
- Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
- Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.
Nutrition Facts : Calories 631.5 calories, Carbohydrate 39.8 g, Cholesterol 27.1 mg, Fat 51.3 g, Fiber 6.3 g, Protein 9.2 g, SaturatedFat 11.7 g, Sodium 652.5 mg, Sugar 21.9 g
NAPA CABBAGE SLAW
Not your ordinary coleslaw, this salad will go to the head of the potluck table.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h40m
Yield 21
Number Of Ingredients 13
Steps:
- In 3-quart clear bowl, mix slaw ingredients.
- In small jar with tight-fitting lid, mix dressing ingredients. Cover; shake well. Pour over slaw. Stir and serve immediately, or cover and refrigerate up to 2 hours before serving.
Nutrition Facts : Calories 40, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 3 g, TransFat 0 g
NAPA CABBAGE SLAW
With its long crinkled leaves, Napa cabbage is more delicate in flavor than green or red cabbage, making this slaw recipe unique. Rice-wine vinegar and hot chili oil are available in most supermarkets; white or red radish may be substituted if daikon is unavailable.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Serves 4
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together garlic, zest and juice of lime, vinegar, soy sauce, and chili oil. Season with salt; set aside.
- In a medium bowl, toss together cabbage, pepper slices, scallions, daikon, snow peas, and chives. Pour dressing over the slaw, toss to combine, and serve.
NAPA CABBAGE SLAW WITH CARROTS AND SESAME
This Asian-flavored slaw made with napa cabbage, carrots, and sesame seeds is best served within an hour of being dressed.
Provided by chpmnk42
Categories Salad Coleslaw Recipes No Mayo
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Bring white wine vinegar to a simmer in a small saucepan over medium heat. Cook until reduced to 2 tablespoons, 4 to 6 minutes. Transfer to a large bowl and let cool completely, about 10 minutes. Whisk in sesame oil, vegetable oil, rice vinegar, soy sauce, sugar, ginger, and salt.
- Add cabbage and carrots to the bowl with the dressing and toss to coat. Let stand 5 minutes. Add sesame seeds and scallions.
Nutrition Facts : Calories 76.8 calories, Carbohydrate 7.7 g, Fat 4.8 g, Fiber 2.2 g, Protein 2.3 g, SaturatedFat 0.7 g, Sodium 206.8 mg, Sugar 3.8 g
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