CHINESE NAPA CABBAGE SALAD WITH A CRUNCHY TOPPING
Chinese Napa cabbage salad is tossed with sesame soy dressing and topped with ramen noodles and slivered almonds browned in butter. A party favorite!
Provided by Marjory Pilley
Categories Salad
Time 20m
Number Of Ingredients 12
Steps:
- Mix sliced cabbage and green onions in a large bowl.
- Combine dressing ingredients in a jar with a tight lid and shake well to mix.
- Pour dressing over cabbage mixture, toss to coat and set aside.
- In a large frying pan, melt butter and stir in olive oil.
- Add broken noodles, almonds and salt (if desired.)
- Saute until noodles and nuts are lightly golden brown.
- Sprinkle crunchy noodles and almonds over the cabbage mixture.
Nutrition Facts : Calories 632 kcal, Carbohydrate 36 g, Protein 11 g, Fat 55 g, SaturatedFat 9 g, Cholesterol 15 mg, Sodium 639 mg, Fiber 7 g, Sugar 5 g, TransFat 1 g, UnsaturatedFat 45 g, ServingSize 1 serving
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
CHINESE NAPA CABBAGE SALAD WITH GRILLED FLANK STEAK
I made this one day after picking up napa cabbage to make eggrolls with and had a lot left over. It's great for a main course salad served with pot stickers, eggrolls, or a Chinese soup.
Provided by CookinCowgirl
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 23
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.
Nutrition Facts : Calories 470.2, Fat 24.8, SaturatedFat 4.7, Cholesterol 51.4, Sodium 1161.3, Carbohydrate 41.6, Fiber 2.5, Sugar 5.1, Protein 20.2
GRILLED NAPA CABBAGE WITH CHINESE MUSTARD GLAZE AND SCALLIONS
Using agave nectar in the glaze helps balance the heat of the Chinese mustard. You can adjust the amount of mustard to make the flavor more or less fiery.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Heat grill to high. Mix together mustard, agave nectar, 1 teaspoon oil, the garlic, and basil. Cut cabbage lengthwise into quarters, leaving core intact. Brush cabbage and scallions with remaining 2 teaspoons oil.
- Grill cabbage, flat side down, 3 minutes. Flip, and continue to grill until charred. Remove from grill. Add scallions to grill, and cook until partially charred, flipping halfway through cooking, about 2 minutes total.
- Brush cabbage and scallions on all sides with mustard glaze. Cut scallions lengthwise into thirds. Arrange cabbage on a platter, and top with scallions.
Nutrition Facts : Calories 59 g, Fat 2 g, Fiber 3 g, Protein 3 g, Sodium 71 g
NAPA CABBAGE SALAD
From eatthisdiet.com, with strawberries added because it's better. Serve the crunchy topping separately (sprinkle on) so that leftovers don't get soggy. Great with grilled chicken/fish/protein for an easy summer lunch or light dinner.
Provided by Randi0721
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat rice vinegar through soy sauce in a small sauce pan.
- Remove from heat when it reaches a boil.
- Place in refrigerator to chill while preparing the remaining salad. It will thicken slightly when it is fully cooled.
- Toast crushed ramen noodles (WITHOUT seasoning), sesame seeds, and almonds until all are lightly browned. Stir occasionally, but watch for scorching.
- Combine cabbage, scallions, and strawberries, and mix dressing over the mix.
- Serve with the crunchy topping.
Nutrition Facts : Calories 232.5, Fat 9.2, SaturatedFat 2.3, Sodium 646.1, Carbohydrate 35.2, Fiber 5.6, Sugar 14, Protein 5.7
NAPA CABBAGE SALAD WITH A CRUNCH
A nice refreshing salad for the summer. I do not care for coleslaw but this salad is wonderful. It does not have the heavy mayo base. The dressing also works wonderfully on a tossed green salad or steamed veggies.
Provided by Chef Buggsy Mate
Categories Salad Dressings
Time 20m
Yield 6-10 serving(s)
Number Of Ingredients 12
Steps:
- In a small saucepan, combine the soy sauce, cider vinegar, sugar, canola oil, pepper and ground ginger and simmer for 1 minute.
- Remove from heat and refrigerate.
- In a small saute pan, heat oil over low heat and add noodles, sesame seeds and garlic; stirring frequently, cook until golden brown.
- In a large salad bowl, toss the noodle mixture and sliced cabbage together.
- Add dressing and sprinkle with the Almond Accents.
GRILLED FLANK STEAK WITH KIMCHI-STYLE COLESLAW
It is easy enough to take the basic ingredients and flavors of kimchi and create a fast cabbage salad that puts ordinary coleslaw to shame. Use it as a bed for grilled beef - or anything else that has the flavor to stand up to it - and you have a great summer dish. All kimchi packs a punch, thanks to plenty of garlic and chili peppers, and appropriate quantities are listed here. Increase the amounts if you like, though these should be strong enough. If you can get to a Korean market, buy some of the ground chili powder labeled co chu karo, which is hot but also flavorful. Otherwise substitute any good ground chiles or crushed red pepper flakes. Fish sauce is traditional, although you can use soy sauce if you prefer.
Provided by Mark Bittman
Categories dinner, steaks and chops, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Remove tough exterior leaves of cabbage; core it by cutting a cone-shape wedge out of the stem end. Shred cabbage into thin strips, and separate the strips by hand. Put in a colander, and toss with about 1 tablespoon salt and the onions or scallions. Let sit for at least an hour, preferably two, tossing occasionally, until cabbage wilts.
- Meanwhile, prepare a grill. Combine garlic, co chu karo, ginger, fish sauce and vinegar in a bowl. Grill steak for about 4 minutes to a side for medium rare (more time or less according to the degree of doneness you prefer), turning once. Sprinkle steak with salt and pepper as it cooks.
- Remove steak from grill, and let it rest. Squeeze as much liquid as you can out of the cabbage, and toss it with 1 or 2 tablespoons of dressing, or more to taste. To serve, carve steak. Place a portion of cabbage on a plate, and top with slices of steak. Lightly drizzle steaks with dressing, and serve. Remaining dressing can be refrigerated in an airtight container for several days.
Nutrition Facts : @context http, Calories 318, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 14 grams, Fiber 2 grams, Protein 38 grams, SaturatedFat 6 grams, Sodium 1166 milligrams, Sugar 2 grams
CHINESE NAPA CABBAGE SALAD
Make this often, everyone likes it, big hit!!
Provided by Jean Romero
Categories Other Salads
Time 30m
Number Of Ingredients 10
Steps:
- 1. Slice cabbage very thin, or you can chop it but we like it sliced thin. I don't always use a whole bunch of green onions about half as we don't like that many onions. Anyway chop your onions and mix them with the cabbage and place in fridge.
- 2. In a cake pan or like place the seeds and butter with the broken noodles and bake in oven at 350* until they are golden brown. remove from oven set aside.
- 3. In sauce pan, put vinegar, oil, sugar and soy sauce and bring to a boil and then oil for one minute.
- 4. Just before your ready to eat your salad, I take the seed mixture and mix in with the cabbage and then I mix my cooled dressing with a hand blender, then pour over the salad and mix well. Enjoy and this recipe is for you David .
ASIAN STEAK SALAD WITH CUCUMBER AND NAPA CABBAGE
Making an exotic, vibrant steak salad is no big deal. Just mix lime juice, rice vinegar, and seasonings into a multi-tasking marinade and dressing. This Asian Steak Salad with Cucumber and Napa Cabbage is a flavorful salad that's sure to please.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 25m
Number Of Ingredients 12
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.
Nutrition Facts : Fiber 2 g
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
GINGERED STEAK AND NAPA CABBAGE SALAD
Categories Gourmet
Number Of Ingredients 19
Steps:
- Make marinade:
- In a shallow bowl stir together marinade ingredients.
- Add filets to marinade, turning to coat, and marinate at room temperature 15 minutes. Remove filets from marinade, letting excess drip off, and reserve marinade. In a 10-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté filets about 4 minutes on each side for medium-rare meat. Transfer filets to a cutting board.
- In any drippings remaining in skillet cook mushrooms with salt, stirring frequently, until golden, about 3 minutes. Add reserved marinade, water, and honey and bring to a boil. Remove skillet from heat and cool mixture 10 minutes.
- In a large bowl combine cabbage, mizuna or arugula, bell pepper, pear, scallions, and all but 4 sprigs coriander. Add mushroom mixture and toss to coat. Cut filets into thin slices. Mound cabbage mixture on 4 dinner plates and arrange steak slices on top. Garnish with reserved coriander sprigs.
CHINESE NAPA CABBAGE SALAD (GLUTEN-FREE)
This recipe was inspired by California Pizza Kitchen's Chinese Chicken Salad. I made it gluten-free and eliminated the chicken, but if you eat chicken, you can add a barbecued chicken on top and make it a main dish. When you chop an entire napa cabbage, it may seem like a lot, but once you add the dressing, it wilts down. I used both black and white sesame seeds, but if you have only one kind, you can just double the amount. For more healthy gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog: www.innerharmonynutrition.com.
Provided by InnerHarmonyNutriti
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- In a very large bowl, mix all the vegetables, sunflower seeds and sesame seeds.
- In a small bowl, mix the remaining 11 ingredients from garlic to black pepper for the dressing.
- Pour the dressing on the salad and mix well. Set aside to let it wilt for 30 minutes.
- Infuse love and serve!
Nutrition Facts : Calories 244.9, Fat 21.2, SaturatedFat 2.9, Sodium 776, Carbohydrate 12.8, Fiber 2.7, Sugar 7.3, Protein 3.1
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