Asian Steak Salad With Cucumber And Napa Cabbage Recipes

THAI CRUNCH SALAD WITH PEANUT DRESSING

Steps:

• For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
• For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

CHINESE NAPA CABBAGE SALAD

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.

ASIAN STEAK SALAD WITH CUCUMBER AND NAPA CABBAGE

Steps:

• Heat broiler, with rack set 4 inches from heat. In a small bowl, whisk together lime juice, vinegar, oils, red-pepper flakes, and garlic.
• Pierce steak all over with a fork; place in a shallow dish or resealable plastic bag. Pour soy sauce and half of lime-juice mixture over steak (reserve remaining half for dressing), and marinate at room temperature, 10 minutes (or up to overnight in the refrigerator).
• Spray a baking sheet with cooking spray. Lift steak from marinade (discard marinade), and place on baking sheet. Broil, without turning, until medium-rare, 8 to 10 minutes. Let rest 5 minutes. Slice thinly on the diagonal, across the grain.
• In a large bowl, toss cabbage and cucumber with reserved dressing; divide among four plates. Top salad with steak and peanuts.

ASIAN STEAK SALAD WITH CUCUMBER AND NAPA CABBAGE

Steps:

• Heat broiler, with rack 4 inches from heat. In a small bowl, whisk together lime juice, vinegar, both oils, red-pepper flakes, and garlic.
• Pierce steak all over with a fork; place in a shallow dish or resealable plastic bag. Pour soy sauce and half of lime-juice mixture over steak (reserve remaining half for dressing), and marinate at room temperature, 10 minutes (or up to 1 day, covered, in the refrigerator).
• Lift steak from marinade (discard marinade), and place on a foil-lined rimmed baking sheet. Broil, without turning, 8 to 10 minutes for medium-rare. Remove from broiler; tent with foil and let rest 5 to 10 minutes before slicing thinly on the diagonal, against the grain.
• In a large bowl, toss cabbage and cucumber with reserved dressing. To serve, divide salad among four plates; top with steak and peanuts.
• (Per Serving)
• Calories: 317
• Fat: 17.7g (4.5g Saturated Fat)
• Protein: 27.9g
• Carbohydrates: 11.5g
• Fiber: 2.7g

ASIAN STEAK AND NOODLE SALAD

Steps:

• Marinate and grill steak:
• Whisk together fish sauce, ginger, garlic, soy sauce, and sugar in a small bowl until sugar is dissolved. Pour marinade into a large sealable plastic bag. Pat steak dry and place in bag, then press out excess air and seal bag. Turn bag over 2 or 3 times to coat meat, then place in a shallow dish (in case of leaks) and chill at least 4 hours and up to 8. Bring steak to room temperature 30 minutes before grilling.
• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
• Remove steak from marinade (discard marinade) and pat dry with paper towels. Grill, uncovered unless using a gas grill, over direct heat, turning over once, until medium-rare, 12 to 14 minutes total.
• Transfer steak to a cutting board and let stand, uncovered, about 15 minutes.
• Assemble salad while steak rests:
• Whisk together lime juice, water, sugar, fish sauce, and red-pepper flakes in a bowl until sugar is dissolved, then stir in shallots.
• Cook noodles in a 5-quart pot of boiling salted water until just tender, 4 to 5 minutes. Drain in a colander, then rinse under cold water and drain well. Transfer to a bowl and toss with 1/2 cup dressing. 3Working around core of each apple, cut thin slices (about 1/8 inch thick) with slicer, then stack slices. Cut slices lengthwise into 1/4-inch-wide matchsticks.
• Combine apples, greens, and mint in a large bowl. Add 1/2 cup dressing and toss well to coat.
• Thinly slice steak across the grain.
• Arrange noodles on a large platter and mound greens on top of noodles. Arrange steak slices on greens and sprinkle with peanuts. Serve at room temperature with remaining dressing on the side.
• *Found in Asian markets and uwajimaya.com.

ASIAN NAPA CABBAGE SALAD

Steps:

• Slice the whole head of cabbage crosswise into ½ to ¾ inch sections, discarding the bottom two inches of the cabbage.
• Rinse the cabbage and spin the leaves dry in a salad spinner. Toss cucumber, pepper, and walnuts with cabbage.
• Whisk together vinegar, honey, sesame oil and olive oil. Toss with salad.
• Adjust seasonings to taste, adding more vinegar if needed.

CHINESE NAPA CABBAGE SALAD WITH GRILLED FLANK STEAK

Steps:

• Marinate the flank steak in a plastic bag and refrigerate for 2 hours.
• Prepare the dressing in a blender and refrigerate it.
• Toast the sesame seeds in a small skillet until light brown.
• Grill the flank steak on a high heat 3-4 minutes each side, discarding the marinade.
• The flank steak will be medium rare, but the dressing will finish "cooking" it.
• Place the steak on a plate and let it rest for 10 minutes. Boil the vermicelli in salted water according to package directions.
• Rinse the pasta in cold water and drain.
• Thinly slice the flank steak against the grain.
• In a large salad bowl toss all the ingredients together and refrigerate for an hour or more, then serve it.

NAPA CABBAGE SALAD

Steps:

• In a small bowl, whisk together the garlic, zest and juice of the lime, vinegar, soy sauce, and chili oil. Season with salt; set aside.
• In a medium bowl, toss together the cabbage, pepper slices, scallions, daikon, snow peas, and chives. Pour the dressing over the slaw, toss to combine, and serve.