Womboksalad Recipes
WOMBOK SALAD
Make and share this Wombok Salad recipe from Food.com.
Provided by Alonwae
Categories Greens
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In moderately warm oven, place pine nuts and slivered almonds, roast for 15 minutes or until golden brown.
- Into bowl combine sliced cabbage, shallots and noodles.
- Combine all dressing ingredients and mix well.
- Sprinkle nuts over cabbage, cover with dressing and serve!
COCONUT SKEWERS WITH WOMBOK SALAD
From June 2007 Notebook Magazine, this is delicious and easy, a different twist to chicken and salad.
Provided by Janine Ross
Categories Chicken Breast
Time 45m
Yield 6 skewers, 4 serving(s)
Number Of Ingredients 12
Steps:
- Thread chicken strips evenly amongst skewers.
- Place the eggs, coconut and flour into seperate bowls.
- Season the flour with salt and pepper.
- Dip the chicken skewers into flour,shaking off excess.
- Dip in egg, then coat with coconut, gently press to coat.
- Heat 2 tablespoons of oil in a non-stick frying pan, over medium heat.
- Gently fry the skewers in batches, for 2-3 minutes until cooked through.
- Continue cooking the remaining skewers in batches and add a little more oil if needed.
- Transfer to a serving dish covered with foil to keep warm.
- Place the garlic, chilli and oil in a mortar and pound to a paste with a pestle.
- Add the sugar and peanuts and gently pound until coarsley crushed.
- Transfer the peanut mixture to a large salad bowl and add the shredded Wombok or Chinese cabbage.
- Serve the Wombok salad with the warm chicken skewers.
Nutrition Facts : Calories 878.9, Fat 54.2, SaturatedFat 15.2, Cholesterol 227.1, Sodium 781.1, Carbohydrate 59.3, Fiber 3.4, Sugar 25.5, Protein 39.8
ASIAN NOODLE, MUSHROOM, AND CABBAGE SALAD
Categories Bread Salad Mushroom Pasta Side Stir-Fry Summer Bon Appétit Sugar Conscious Vegetarian Pescatarian Dairy Free Tree Nut Free Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Place mushrooms in medium bowl; add enough boiling water to cover. Let stand until mushrooms soften, about 45 minutes. Drain mushrooms. Cut off stems and discard; thinly slice caps.
- Heat peanut oil in heavy large wok or nonstick skillet over medium-high heat. Add cabbage, ginger, garlic, and mushrooms. Stir-fry until cabbage wilts, about 2 minutes. Add 2-inch green onion pieces; toss until green tops begin to wilt, about 30 seconds. Remove from heat. Mix in 1 tablespoon soy sauce.
- Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain well; place in large bowl. Whisk sesame oil, next 3 ingredients, and 2 tablespoons soy sauce in small bowl. Add to noodles. Add sliced eggs, 3/4 cup cilantro, and cabbage mixture; toss to blend well. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill, tossing occasionally.)
- Sprinkle salad with 2 chopped green onions, chopped egg, and remaining 1/4 cup cilantro and serve.
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