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
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
PINEAPPLE-MARINATED SALMON WITH ASIAN CABBAGE SALAD
Categories Fruit Juice Bake Marinate Pineapple Salmon Cabbage Soy Sauce Bon Appétit
Yield Makes 24 servings
Number Of Ingredients 6
Steps:
- Bring pineapple juice to boil in large saucepan over high heat. Reduce heat to medium-low and cook until reduced to 3 cups, about 20 minutes. Transfer juice to bowl; cool. Stir soy sauce into marinade.
- Place fish in single layer in two 15x10x2-inch glass baking dishes. Pour pineapple marinade over fish, dividing equally. Cover and refrigerate 3 hours.
- Preheat oven to 450°F. Spray 2 large rimmed baking sheets with nonstick spray. Remove fish from marinade; shake off excess. Reserve marinade. Place fish, flat side down, on sheets. Bake until just cooked through, about 4 minutes. Using spatula, carefully transfer to platter.
- Meanwhile, simmer reserved marinade in medium saucepan over medium heat until reduced to 1 cup, about 15 minutes. Brush fish with marinade. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before serving.) Sprinkle with sesame seeds; serve with cabbage salad.
ASIAN CHICKEN CABBAGE SALAD
Create a robust dinner salad with chicken, coleslaw and a sassy soy dressing in just 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Mix chicken, coleslaw mix and green onions in large bowl.
- Mix remaining ingredients except chow mein noodles in small bowl. Toss with chicken mixture. Sprinkle with chow mein noodles.
Nutrition Facts : Calories 285, Carbohydrate 7 g, Cholesterol 80 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 400 mg
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.
ASIAN CHICKEN AND CABBAGE SALAD
This Asian Chicken and Cabbage Salad makes for an easy dinner. You can use leftover chicken and the sesame oil helps give it an Asian flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a blender, combine scallions, cilantro, vinegar, ginger, and sesame oil; blend until smooth. Season generously with salt and pepper. Set dressing aside.
- In a large bowl, toss the cabbage, carrots, and chicken with dressing. Divide evenly among plates; garnish with cilantro sprigs, and serve with rice crackers, if desired.
Nutrition Facts : Calories 278 g, Fat 11 g, Fiber 5 g, Protein 28 g
SUMI SALAD (ASIAN CABBAGE SALAD)
A crunchy, refreshing salad with unusual flavor. This recipe was given to me by my friend Joan Truman. If you are fortunate enough to live near a Japanese market, purchase Nissen ramen noodles. They come in a red and gold package. The only word I recognize is Nissen; everything else is Japanese. These noodles do not come with a flavor packet as the seasoning is already in the noodles. Although you can use regular ramen noodles with seasoning packets, I prefer the taste of noodles that are already seasoned.
Provided by Time2Eat
Categories Lactose Free
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Dressing:.
- Mix sugar, rice vinegar and salt together in small saucepan. Heat over medium until sugar and salt dissolve. Let mixture cool and then combine with remaining dressing ingredients. Set aside.
- Salad:.
- Heat 2 tablespoons oil in skillet. Toast almonds and sesame seeds until lightly browned. Combine with onions, cabbage, and dressing. Approximately 30 minutes before serving, crush ramen noodles in their package and combine with salad.
- Note: This salad is best if you make it the night before you plan on serving it. The sweet and salty flavors develop overnight and although the cabbage softens a bit, it still retains it's crunchy texture. A good summer salad for picnics since it travels well and doesn't contain mayonaise.
Nutrition Facts : Calories 283.6, Fat 17.3, SaturatedFat 3.3, Sodium 754.5, Carbohydrate 29.3, Fiber 4.7, Sugar 10.6, Protein 5.4
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.
ASIAN SHRIMP AND CABBAGE SALAD
Rather like a deconstructed Thai Spring Roll. If you want to make it super easy, purchase pre-cooked shrimp from your deli counter. From Melissa Clark in the New York Times.
Provided by lecole54
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Step 1: Bring a large pot of salted water to a boil and fill a bowl with ice water. Add the shrimp to the boiling water and cook until pink and curled, about 1 minute. Drain the shrimp and transfer them to the ice water to cool. Drain and pat dry.
- Step 2: In a large bowl, whisk the olive oil with the fish sauce, lime zest, lime juice, brown sugar, red curry paste and shallot. Add the cabbage, carrots, cucumbers and shrimp and toss until evenly coated. Let stand at room temperature for 20 minutes, until the cabbage is very slightly wilted. Toss the salad, top with the peanuts and cilantro and serve with lime wedges.
ASIAN CHICKEN AND CABBAGE SALAD
Provided by Jenny Rosenstrach
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Whisk chile, oil, lime juice, soy sauce, brown sugar, fish sauce, and ginger in a large bowl; season with salt. Add cabbage, carrots, scallions, chicken, spinach, and cilantro; toss to coat. Top with peanuts and sesame seeds.
ASIAN CABBAGE SALAD WITH FRESH PEA PODS
All of your vegetables for this salad recipe should be the freshest you can buy. From Sav-On/Albertson's chain of grocery stores.
Provided by COOKGIRl
Categories Vegetable
Time 17m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Prepare the salad dressing in a non-reactive small bowl by whisking all ingredients together. Set aside.
- Cook the pea pods in boiling water for 1 minute. Drain and cool slightly.
- In a large salad bowl combine the pea pods, cabbage, radicchio, baby corn, radishes, red onion and pickled ginger.
- Drizzle the salad dressing over the salad, tossing gently to coat.
- Top the salad with the enoki mushrooms. Garnish with daikon sprouts and whole red radishes if desired.
Nutrition Facts : Calories 102.7, Fat 5.2, SaturatedFat 0.5, Sodium 16.5, Carbohydrate 14, Fiber 2.2, Sugar 3.5, Protein 2.4
ASIAN CABBAGE SALAD
I love the flavor the peanut butter adds to this Asian cabbage salad. Will keep in the fridge up to 3 days.
Provided by AMoodyChef
Categories Salad Coleslaw Recipes No Mayo
Time 25m
Yield 8
Number Of Ingredients 12
Steps:
- Combine cabbage, scallions, carrot, and cilantro in a large bowl. Mix together vinegar, peanut butter, sesame oil, ginger, lime juice, and soy sauce in a second bowl until well combined; season with salt and pepper. Add peanut butter dressing to cabbage mixture and toss until well mixed. Top each serving with chopped peanuts.
Nutrition Facts : Calories 203.4 calories, Carbohydrate 10.7 g, Fat 16.3 g, Fiber 3.5 g, Protein 7.7 g, SaturatedFat 2.9 g, Sodium 296.1 mg, Sugar 3.9 g
ASIAN COOKED CABBAGE SALAD
I got this recipe from a friend a few years ago and finally decided to post it here. I've never seen a recipe like this, or have tasted anything so good before. Plus it's so easy!! You must try this with grilled tuna steaks, teriyaki chicken or pork chops!!!
Provided by Meekocu2
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix together well, the ingredients for the sauce and set aside.
- Heat the oil and crushed red pepper over medium high heat.
- When the oil is hot, add the cabbage and stir fry until the cabbage just starts to wilt, about 5 minutes.
- Add the sauce, turn the heat to hi, heat for about 3-5 minutes and then serve.
- How easy was that!
ASIAN CABBAGE SALAD
Categories Salad Vegetable Side No-Cook Picnic Backyard BBQ Cabbage Bon Appétit Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 24 servings
Number Of Ingredients 4
Steps:
- Place cabbage in very large bowl. Add vinegar, cilantro and oil; toss. Season with salt and pepper. Cover; chill at least 1 hour and up to 3 hours, tossing often.
- *Also known as sushi vinegar; available at Asian markets and in the Asian foods section of some supermarkets.
CRUNCHY ASIAN CABBAGE & PRAWN SALAD
This no-cook main course is packed full of good-for-you ingredients
Provided by Lulu Grimes
Categories Dinner, Lunch, Main course
Time 20m
Number Of Ingredients 14
Steps:
- Shred the cabbages, celery and carrot finely on a mandolin or grate them on the largest holes on a grater. Add the mint and coriander to the vegetables along with the prawns. Toss everything together.
- Make the dressing by whisking all the ingredients together. Dress the salad and tip it into a bowl, sprinkle over the peanuts and serve straight away.
Nutrition Facts : Calories 198 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 3.18 milligram of sodium
SOUTHEAST ASIAN CABBAGE AND SHRIMP SALAD
Make and share this Southeast Asian Cabbage and Shrimp Salad recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- To prepare dressing, combine first 8 ingredients, stirring with a whisk until sugar dissolves.
- To prepare salad, combine cabbage and next 5 ingredients (through cucumber) in a large bowl.
- Drizzle dressing over salad, and toss well to coat.
- Sprinkle with peanuts; garnish with mint sprigs, if desired. Serve immediately.
Nutrition Facts : Calories 254.5, Fat 6.8, SaturatedFat 1.1, Cholesterol 172.8, Sodium 550.2, Carbohydrate 22.6, Fiber 3.8, Sugar 11.9, Protein 27.6
ASIAN CABBAGE SALAD WITH FRESH PEACHES AND WASABI PEAS
From Jean Pare's Company's Coming series of cookbooks from Canada. I added and subtracted a few things here and there in this recipe. Golden syrup is difficult to find in the US. Substitute brown rice syrup, honey, agave nectar, etc.instead-bearing in mind that these substitutions will add their own unique flavor. Belgian endive can be substituted for the red cabbage or radichhio.
Provided by COOKGIRl
Categories Fruit
Time 15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large salad bowl, toss the cabbage, green onion, celery and carrot.
- In a non-reactive bowl combine the vinaigrette ingredients and whisk well. (Dressing can be made in advance.).
- Add the wasabi peas and sliced *peaches to the salad bowl. Toss carefully with the vinaigrette.
- *NOTE: Do not add the fruit or wasabi peas to the salad until just before serving.
- Servings are estimated.
Nutrition Facts : Calories 170.8, Fat 11.2, SaturatedFat 1.8, Sodium 45.2, Carbohydrate 18, Fiber 4.1, Sugar 9.2, Protein 2.5
ASIAN TUNA AND CABBAGE SALAD
Make and share this Asian Tuna and Cabbage Salad recipe from Food.com.
Provided by dicentra
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine vegetables, almonds and sesame seeds. Add tuna and stir gently to keep tuna in large chunks.
- In a small bowl, whisk together remaining ingredients. Toss with vegetables. Refrigerate for 2-3 hours before serving.
Nutrition Facts : Calories 223.7, Fat 10.6, SaturatedFat 1.7, Cholesterol 37.5, Sodium 516.4, Carbohydrate 9.1, Fiber 3, Sugar 4.8, Protein 23.7
ASIAN CHICKEN CABBAGE SALAD
Ok, I usually make a double batch of this salad!!My Family Loves it that much! It goes fast!Delicious!I sometimes shred a little carrot for color also.
Provided by Denise Miles
Categories Salads
Time 25m
Number Of Ingredients 11
Steps:
- 1. Cook Chicken in a nonstick skillet on medium-high heat until no longer pink. Chop into bite-sized piecs. Add to a large resealabe bowl.Combine somewhat crushed ,dry noodles, cabbage, onions and sesame seed.
- 2. For dressing, in a screw top jar, combine seasoning packet from noodles, vinegar, sugar, oil, pepper and salt. Shake to mix well. Pour over cabbage mixture and toss. Cover and chill several hours or overnight. Before serving, stir in almonds. 10 + servings.
ASIAN CHICKEN, CABBAGE AND NOODLES SALAD
Combine cabbage and noodles in this fabulous-looking salad. This Asian Chicken, Cabbage and Noodles Salad is oh so easy to make, thanks to a few key ingredients.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 10m
Yield 4 servings, 2 cups each
Number Of Ingredients 7
Steps:
- Break Noodles into small pieces in large bowl. Add coleslaw blend, chicken, onions and nuts; mix lightly. Discard Seasoning Packet from soup mix or reserve for another use.
- Beat peanut butter and dressing with whisk until blended. Add to salad; mix lightly.
Nutrition Facts : Calories 390, Fat 17 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 30 g
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Ingredients
While ingredient combinations may vary based on the recipe, common ingredients in Asian cabbage salad recipes include:Cabbage
Cabbage is the main ingredient in the salad, providing a hearty base and crunchy texture. Green cabbage is most commonly used, but other varieties like red cabbage or napa cabbage can be substituted.Carrots
Carrots are often shredded and mixed with the cabbage. They add a bright orange color and a slight sweetness to the salad.Peppers
Red or yellow bell peppers are commonly used to add a pop of color to the salad.Scallions
Scallions, also known as green onions, are thinly sliced and add a mild onion flavor.Crunchy toppings
Asian cabbage salad recipes often include crunchy toppings such as sliced almonds, toasted sesame seeds, or crispy fried noodles.Dressing
Dressing options for Asian cabbage salad recipes include a variety of Asian-inspired flavors, such as soy sauce, rice vinegar, sesame oil, and ginger.Preparation
To make Asian cabbage salad, start by shredding the cabbage and slicing the carrots, peppers, and scallions. Toss together in a large bowl. Next, prepare the dressing by whisking together the desired ingredients in a separate bowl. Common dressings include a soy sauce and rice vinegar mixture with sesame oil and ginger, or a peanut-based dressing. Drizzle the dressing over the cabbage mixture and toss to coat. Add any desired crunchy toppings and serve immediately.Health Benefits
In addition to being a delicious and satisfying dish, Asian cabbage salad is also incredibly healthy. Cabbage is an excellent source of vitamin K, vitamin C, and fiber, all of which are important for overall health. Carrots provide beta-carotene, which is converted to vitamin A in the body, while peppers are loaded with vitamin C, vitamin A, and antioxidants. The crunchy toppings in Asian cabbage salad, such as sliced almonds or toasted sesame seeds, provide healthy fats and protein. Additionally, the dressings used in Asian cabbage salad recipes contain heart-healthy oils like sesame or peanut oil.Conclusion
Asian cabbage salad is a delicious and healthy alternative to traditional salad recipes. With a variety of fresh vegetables and an array of flavorful dressings, it provides a satisfying and satisfying meal that can be enjoyed any time of year. Whether you choose to make it as a side dish or a main course, Asian cabbage salad is sure to please your taste buds and your health.Valuable Tips for Making Asian Cabbage Salad Recipes
Asian cabbage salad recipes have gained popularity in recent years due to their delicious taste and health benefits. Adding a variety of herbs, spices, and dressings to this refreshing and crunchy vegetable, you can make a mouth-watering salad that your family will love. Here are some valuable tips to remember when making Asian cabbage salad recipes.
Avoid Overloading Your Salad
It's easy to get carried away with the ingredients when creating your Asian cabbage salad recipe. You might be tempted to add every vegetable on your fridge to make it healthy or add too much protein. Doing so will make your salad too heavy, overpowering the flavors you're trying to achieve, and end up with too much fat and calories.
Instead, use lighter toppings such as toasted almonds, sesame seeds, or crunchy noodles, along with the cabbage. The dressing also plays a significant role, so choose a vinaigrette or citrus-based dressing that will add flavor and complement the cabbage well. An Asian-inspired dressing, such as sesame ginger or soy honey, is an excellent option to enhance the exotic flavor of the salad.
Cut Your Cabbage Thinly
One of the keys to making an Asian cabbage salad recipe is preparing the cabbage correctly. To achieve the perfect texture and flavor, it's essential to cut your cabbage thinly. You can use a mandoline, a sharp knife, or a food processor to make even slices quickly.
The thinner you cut the cabbage, the more surface area you create. That means it's easier to marinate, absorb the dressing, and get a more intense flavor. Avoid using a pre-packaged pre-chopped cabbage mix found in supermarkets as they can be too thick and won't give you the same flavor and texture as freshly cut cabbage.
Choose The Right Type of Cabbage
There are several types of cabbage available ranging from green to red to Napa cabbage. The type of cabbage you choose will influence the flavor, texture, and color of your salad. Green cabbage is widely available, affordable and crunchier than its red counterpart. It has a neutral taste that can complement a variety of different flavors. It's perfect for people who want a refreshing and crunchy salad.
Red cabbage has a more robust taste, nuttier flavor, and darker color than green cabbage, which can give your salad a vibrant pink color. Napa cabbage, on the other hand, has a delicate and sweet taste, which is used in traditional Asian dishes. Its crinkled light-green leaves are ideal for making salads with a subtle flavor.
Make Your Salad Ahead of Time
One of the great things about Asian cabbage salad recipes is that you can prepare them ahead of time. This salad tastes better when it's given time to marinate, absorb flavors from the dressing, and soften. Make your salad a couple of hours before serving, and store it in the refrigerator in an airtight container. This allows the cabbage to absorb the dressing flavors and become tender.
Alternatively, you can make a larger batch of salad and store it in the refrigerator for several days. Doing this saves you time and ensures that you always have a healthy and nutritious snack or lunch option available. However, it's important to note that the cabbage will continue to soften and lose its crunchiness as it sits in the dressing, so it's best to consume the salad within a few days.
Add Some Heat to Your Salad
Adding some heat to an Asian cabbage salad is an excellent way to enhance the flavor and give it a spicy kick. There are numerous ways to add heat, such as adding fresh chilies, chili flakes, or hot sauce to the dressing. Other ingredients like ginger, garlic, or black pepper can also add heat to the salad.
If you're unsure about how much heat to add, start by adding a small amount, then taste and adjust accordingly. Remember that some people don't like spicy food, so be mindful of your audience and adjust the spiciness according to their preferences.
Experiment with Different Ingredients
Asian cabbage salads are versatile and allow you to switch ingredients easily. You can add whatever fruits or vegetables you have on hand to give it a unique flavor. For example, try adding diced mango, shredded carrots, sliced cucumbers or snow peas for colors and texture.
You can also experiment with different herbs or spices, such as cilantro, mint, basil or coriander, to add more flavors. Adding protein such as grilled chicken, shrimp, or beef adds more texture and makes it a complete meal. The possibilities are endless with an Asian cabbage salad recipe, so don't be afraid to try new ingredients and see what complements the cabbage well.
Conclusion
Making an Asian cabbage salad recipe is simple and easy. By following these valuable tips, you can create a nutritious, delicious, and versatile meal that your family will love. Remember to cut your cabbage thinly, choose the right type of cabbage, add wonderful toppings and dressings, experiment with different ingredients, and enjoy a healthy and satisfying meal.