Best Carlas Chinese Cabbage Parsley Salad Recipes

CARLA'S CHINESE CABBAGE & PARSLEY SALAD

Steps:

• In a large zip-lock bag combine cabbage, parsley, pineapple, shredded carrot and thinly sliced red onion; seal and chill.
• Combine mayonnaise, whole grain mustard, ginger, pineapple juice and salt and freshly ground black pepper to taste; cover and chill.
• Just before serving, pour dressing in with the zip-lock bag mixture and fumble/toss to coat.
• serve and enjoy!

CHINESE CABBAGE SALAD

Steps:

• Preheat broiler.
• Shred cabbage if not using coleslaw mix, and place in salad bowl with green onions.
• Crumble noodles onto broiler pan, add almonds and sesame seeds and broil for about 2 minutes.
• Careful not to let sesame seeds burn.
• In a glass jar with a lid, combine oil, sugar, vinegar, salt, and contents of seasoning packet.
• Pour dressing over salad, and toss well.
• Add toasted noodles, almonds, sesame seeds and fresh basil (if using) RIGHT before serving.

CHINESE CABBAGE SALAD

Steps:

• In large bowl, combine first four ingredients.
• In small bowl, combine remaining ingredients and blend well.
• Just before serving, add dressing to salad; toss to mix and coat.

CHINESE COLESLAW

Steps:

• Toss all vegetables and sesame seeds to combine. In small bowl, whisk dressing ingredients. Pour dressing over cabbage mixture; toss to coat. Cover and refrigerate for 2 hours before serving; toss again before serving.

CHINESE CABBAGE SALAD WITH CHICKEN (AWESOME FLAVOR)

Steps:

• add cabbage, carrots, green onions to a large bowl or dish.
• add chicken.
• crunch ramen noodles over the salad. it is easiest to break them up in the bag first.
• mix together sugar and vineger till sugar is dissolved. add oils and whisk well.
• pour dressing over salad.
• top with sesame and/or sunflower seeds.
• salt and pepper to taste, you can also sprinkle a little of the oriental seasoning from the ramen noodle pack, but not too much.
• let marinade in fridge for about 2 hours before eating.
• enjoy!

CHINESE CABBAGE SALAD

Steps:

• Toast almonds and sesame seeds for 1 minute in oven or broil.
• Mix cabbage, uncooked ramen noodles, almonds, sesame seeds, green onion, and pineapple.
• In a separate container, mix salad oil, pineapple juice, water, rice vinegar, and sugar. Mix until sugar appears dissolved.
• Pour salad dressing over top of salad.
• Salt and pepper to taste.
• You may add chunks of cooked chicken if you desire.

TABBOULI / TABOULI / TABBOULEH SALAD (PARSLEY SALAD)

Steps:

• Add one cup of boiled water and one cup of bourghul (bulgur) in a small bowl and mix. Place a tea towel over the bowl so the steam is unable to escape. Set aside until cool.
• Finely chop the parsley, spring onions and tomatoes and place them into your separate large salad bowl.
• Juice all the fresh lemons and pour it over the salad mixture. Add olive oil, black pepper and salt in the salad mixture. Mix well.
• Place over the cool bourghul and mix well.
• Serve.
• Refrigerate any left overs for about 2-3 days.

"MILLION DOLLAR" CHINESE CABBAGE SALAD

Steps:

• In a bowl, whisk together vegetable oil, sugar, wine vinegar, and soy sauce until the sugar has dissolved. Refrigerate the dressing while preparing the salad.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread the broken ramen noodles, almonds, and sesame seeds onto a baking sheet.
• Bake the ramen noodle mixture until lightly browned, about 15 minutes, stirring often. Watch carefully to prevent burning. Allow mixture to cool.
• Just before serving, mix together the napa cabbage and green onions with toasted ramen mixture in a salad bowl until thoroughly combined; toss with the dressing.