ASIAN/ORIENTAL CABBAGE SALAD
While sailing the Sea of Cortez, with not a leaf of lettuce in sight, I came up with this recipe one night. A welcomed change from tacos and burritos! Shrimp or chicken can be added to make a complete meal!
Provided by Galley Wench
Categories Asian
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, mix cabbage, onions, carrots, green onions and celery.
- Melt butter in small sauce pan and saute almonds and sesame seeds until golden brown (watch carefully as they will quickly burn).
- Remove from heat and add, sugar, oils, vinegar, soy sauce and minced ginger.
- Cool slightly.
- Pour dressing over vegetables.
- Sprinkle noodles on top and serve.
EASY ASIAN CABBAGE SALAD
Use your noodle! Let convenience products like coleslaw mix, ramen noodles and bottled dressing do the work for you.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 170, Carbohydrate 13 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 7 g, TransFat 0 g
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 NAPA CABBAGE SALAD
An excellent way to use up that leftover cabbage from the garden.
Provided by Hopps
Categories Salad Coleslaw Recipes No Mayo
Time 25m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 404.9 calories, Carbohydrate 28.3 g, Cholesterol 20.3 mg, Fat 30.3 g, Fiber 5.6 g, Protein 9.2 g, SaturatedFat 7.6 g, Sodium 590.3 mg, Sugar 10.6 g
ORIENTAL CABBAGE SALAD
I had this recipe at a party and immediately loved it. Whenever I make it, it's always a hit. Sometimes I add a cooked chicken breast to the salad and make a meal out of it.
Provided by BAker
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine soy sauce, vinegar, sugar and oil in a small saucepan and cook over medium heat until sugar dissolves.
- Remove from heat and cool.
- (Can be made a day in advance,) Refrigerate until ready to use.
- Break up Ramen noodles (discard seasoning packets or save them for another use).
- Saute noodles, almonds and sesame seeds in oil until they brown.
- Stir often.
- Remove from heat.
- Combine cabbage, onions and noodle mixture.
- Toss with the dressing about 20 minutes before serving (this allows the noodles to soften).
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.
THAI CHINESE CABBAGE SALAD
Steps:
- Trim off any tough or wilted outer leaves from the cabbage and cut the cabbage lengthwise into quarters. Cut out and discard any section of stem in the center of each of the quarters. Cut the quarters crosswise into 1/4-inch shreds.
- In a glass or stainless steel mixing bowl, rub the cabbage with the salt until all the salt dissolves and you can no longer feel it under your fingers, about 5 minutes. Put the cabbage in a colander set over a bowl to drain for about an hour. Rinse the cabbage with cold water and squeeze the cabbage in small clumps to get rid of the extra water. Toss the drained and squeezed cabbage with the rest of the ingredients in a stainless steel or glass mixing bowl. Chill slighty in the refrigerator.
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.
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