Snow Pea And Napa Slaw Recipes

NAPA CABBAGE AND SNOW PEA SLAW

Napa Cabbage and Snow Pea Slaw image

Make and share this Napa Cabbage and Snow Pea Slaw recipe from Food.com.

Provided by dicentra

Categories Greens

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons sugar
2 tablespoons fresh lime juice
1 tablespoon fish sauce
1 teaspoon dark sesame oil
1/2 teaspoon grated peeled fresh ginger
1 dash ground red pepper
4 cups napa Chinese cabbage (1/4-inch slices)
1/2 cup snow peas, trimmed and cut lengthwise into 1/8 inch thin strips
1/2 cup fresh bean sprout
1/2 cup julienne-cut peeled jicama (1/8-inch)
1/4 cup julienne-cut red bell pepper (1/8-inch)
2 tablespoons thinly sliced green onions
2 tablespoons finely chopped fresh cilantro

Steps:

To prepare dressing, combine first 6 ingredients, stirring with a whisk.
To prepare slaw, combine cabbage and remaining ingredients in a large bowl. Add dressing, and toss well to coat. Chill 30 minutes.

Nutrition Facts : Calories 69.6, Fat 1.4, SaturatedFat 0.2, Sodium 363.4, Carbohydrate 13.6, Fiber 2.6, Sugar 9.4, Protein 2.2

ZESTY NAPA SLAW

Zesty Napa Slaw image

Provided by Food Network Kitchen

Time 20m

Yield 8 servings

Number Of Ingredients 10

Ingredients

3 tablespoons cider vinegar
2 tablespoons whole-grain mustard
1 teaspoon kosher salt
Freshly ground black pepper
1/3 cup extra-virgin olive oil
1/2 head Napa cabbage, thinly sliced, about 6 cups
6 scallions (white and green parts), thinly sliced
1 orange or yellow bell pepper, stemmed, seeded, and thinly sliced
1 red apple
2 cups watercress leaves

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

SNOW PEA AND NAPA CABBAGE SLAW

Snow Pea and Napa Cabbage Slaw image

Categories Salad Side Vegetarian Quick & Easy Pea Vegan Cabbage Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 8

Ingredients

1/2 pound snow peas, trimmed and strings discarded
1 1/2 pounds Napa cabbage, cut into thin shreds (about 9 cups)
2 medium carrots, shredded
1 medium yellow bell pepper, cut into thin strips
3 scallions, chopped fine
1 tablespoon fresh lemon juice
1 tablespoon rice vinegar
3 tablespoons olive oil

Steps:

In a large saucepan of boiling water blanch snow peas 15 seconds and transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Drain snow peas well and slice thin diagonally. In a large bowl toss snow peas with remaining ingredients and salt and pepper to taste.

SNOW PEA-RADISH SLAW

Snow Pea-Radish Slaw image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Thinly slice 1 red onion and 1 bunch radishes. Soak in ice water, 5 minutes; drain and pat dry. Whisk 4 teaspoons rice vinegar and 1/2 teaspoon each dijon mustard and sugar in a bowl. Whisk in 2 tablespoons vegetable oil and 1/2 teaspoon sesame oil. Add 8 ounces thinly sliced snow peas, the onion and radishes. Season with salt.

SNOW PEA AND NAPA SLAW

Snow Pea and Napa Slaw image

Categories > Dairy Free, Dinner, Gluten Free, Grain Free, Paleo, Salads, Sides, Sugar Free, Vegan, Vegetarian Coleslaw can be kind of gross. When you buy it packaged it's sometimes way too watery, all of those vegetables soaked for way too long in some kind of unrecognizable creamy concoction. Make it yourself and everything changes. It's bright, crisp, and colorful. This recipe calls for just five whole food ingredients, and then the dressing is a simple oil-vinegar-citrus combo that keeps it light and zesty. Slaw, solved.

Number Of Ingredients 8

Ingredients

2 cups snow peas
6 cups Napa cabbage, shredded
2 carrots, shredded
1 green bell pepper, thinly sliced
3 green onions, chopped
1 1/2 tablespoons lemon juice
1 1/2 tablespoons rice wine vinegar
3 tablespoons olive oil

Steps:

Blanch snow peas for 15 seconds and then transfer to ice bath. Drain. In large bowl, mix all ingredients together, toss, add salt and pepper to taste. Serve chilled.

NAPA CABBAGE SLAW

Napa Cabbage Slaw image

Provided by Bobby Flay

Categories side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 lime, juiced
3 tablespoons rice vinegar
2 tablespoons Asian chili oil
1 tablespoon mayonnaise
1 tablespoon soy sauce
3 cups finely shredded napa cabbage
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1/2 cup thinly sliced snow peas
3 scallions, thinly sliced
Salt and freshly ground black pepper

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.

NAPA CABBAGE SALAD

Napa Cabbage Salad image

Napa cabbage, with its long crinkled leaves, is more delicate in flavor than green or red cabbage.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 13

Ingredients

1 small clove garlic, minced
Zest and juice of 1 lime
2 tablespoons rice-wine vinegar
2 teaspoons soy sauce
1/4 cup hot chili oil
Salt
3 cups (1/2 small head) Napa cabbage, very thinly sliced
1/2 red, yellow, orange bell pepper, stem and seeds removed, very thinly sliced
3 scallions, white and pale-green parts only, cut into 2-inch lengths, julienned
1/3 cup peeled, very thinly sliced, 1/2-by-2-inch-pieces daikon (about 2 ounces)
1/4 cup trimmed, very thinly sliced snow peas (about 3 ounces)
1/4 bunch chives, snipped into 2-inch lengths
juice of 1 lime

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.

PICKLED NAPA CABBAGE, CARROTS, AND SNOW PEAS

Pickled Napa Cabbage, Carrots, and Snow Peas image

Categories Salad Vegetable Side Pea Carrot Cabbage Gourmet Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

1/2 cup rice vinegar (not seasoned)
1/4 cup plus 2 tablespoons sugar
1 tablespoon finely chopped peeled fresh ginger
2 teaspoons salt
1/2 teaspoons finely chopped garlic
3 whole cloves
5 medium carrots, cut into 3- by 1/8-inch matchsticks
3/4 lb snow peas, trimmed and strings discarded
1 1/4 lb Napa cabbage, leaves halved lengthwise, then cut crosswise into 1/4-inch strips
2 tablespoons thinly sliced seeded fresh mild red chile, such as red jalapeño

Steps:

Bring vinegar, sugar, ginger, salt, garlic, and cloves to a boil in a small saucepan, stirring until sugar is dissolved, then remove from heat and let steep, uncovered, 30 minutes. Discard cloves.
While pickling liquid steeps, blanch carrots in a 6- to 8-quart pot of boiling salted water 30 seconds, then transfer with a large slotted spoon to a bowl of ice and cold water to stop cooking. Lift out carrots with slotted spoon and drain in a colander. Transfer to paper towels and pat dry.
Blanch snow peas in same pot of boiling water 30 seconds, then transfer to ice water, drain, and pat dry in same manner. Cut each snow pea lengthwise into 4 strips.
Blanch cabbage in same pot of boiling water 5 seconds, then transfer to ice water, drain, and pat dry.
Just before serving, toss vegetables with pickling liquid and chile in a large bowl.

NAPA CABBAGE SLAW

Napa Cabbage Slaw image

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

Ingredients

1 small garlic clove, minced
Zest and juice of 1 lime
2 tablespoons rice-wine vinegar
2 teaspoons soy sauce
1/4 cup chile oil
Salt
3 cups (1/2 small head) Napa cabbage, very thinly sliced
1/2 red, yellow, or orange bell pepper, stem and seeds removed, very thinly sliced
3 scallions, white and pale-green parts only, cut into 2-inch lengths, julienned
2 ounces daikon, peeled, very thinly sliced into 1/2-by-2-inch pieces
1/4 cup (about 3 ounces) snow peas, trimmed and very thinly sliced
1/4 chives, snipped into 2-inch lengths

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.

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