Best Ginger Cabbage Salad Recipes

CRUNCHY CABBAGE SALAD WITH CHICKEN AND ORANGE GINGER DRESSING

Steps:

• For the salad: Remove the skin from the chicken and shred the meat with a fork. Toss in a large bowl along with the scallions, red pepper, cabbage, lettuce, bean sprouts, water chestnuts, cilantro, peanuts and chow mein noodles. With a sharp knife, cut the peel from one of the oranges, then cut the segments away from the membranes. Coarsely chop the segments, then add them to the bowl. Slice the other orange in half and squeeze over a small bowl, reserving 2 tablespoons juice.
• Make the dressing: Whisk together the reserved orange juice, hoisin sauce, vinegar, ginger and garlic in a small bowl. Slowly add the oil, whisking constantly, until emulsified and thick; season with salt and pepper. Pour the dressing over the salad, then season with salt and pepper. Toss and serve.

GINGER-CABBAGE SALAD

Steps:

• Combine all.

CRISPY PORK CUTLETS (TONKATSU) WITH SHAVED CABBAGE SALAD AND GINGER VINAIGRETTE

Steps:

• Soak the cabbage in ice water for 20 minutes. Drain thoroughly then spin very dry in a salad spinner (or pat with paper towels). Set aside.
• Meanwhile, carefully score the flat sides of the chops with a paring knife at 1-inch intervals, about 1/4 inch deep. Season with kosher salt and pepper.
• Heat 3 inches of oil in a large pot to 350 degrees F.
• Put the flour, eggs and panko in 3 separate shallow bowls. Season the flour with salt and pepper. Dredge each chop in the flour, shaking off the excess; dip in the egg, then dredge in the panko, pressing to help the crumbs adhere.
• Fry the cutlets in a single layer, working in batches if need be, until medium browned (not burnt), 3 to 4 minutes per side. Transfer the cutlets to a wire rack set over a rimmed baking sheet and season immediately with sea salt.
• While the cutlets cook, combine the cabbage with the chives, lemon juice and salt in a large bowl and toss.
• Place each cutlet on a plate; add a pile of the seasoned cabbage and dress with the vinaigrette. Serve right away with some tonkatsu sauce, a smear of Japanese hot mustard on the edge of plate, lemon wedges and bowls of rice on the side, if you like.
• Bring a medium saucepan of water to a simmer. Add the carrots and cook for 1 minute. Drain then immediately plunge in ice water. Drain again, then place in a blender. Add the remaining ingredients and blend until smooth. Season with salt and white pepper. Refrigerate for at least 30 minutes and up to 1 week. Makes 3 cups.

NAPA CABBAGE SALAD WITH PEANUTS AND GINGER

Steps:

• In a small bowl, whisk together vinegar, mustard, ginger, and oils until dressing is smooth. Season with salt and pepper.
• In a large bowl, combine cabbage, bell pepper, cilantro, and peanuts. Add dressing to taste, and toss to combine. Serve.

CABBAGE-PINEAPPLE-GINGER SALAD

Steps:

• In large bowl, put chopped cabbage; set aside.
• In 1-quart saucepan, heat sesame oil over medium heat. Add gingerroot, and fry until golden brown. Transfer cooked ginger to small bowl. Add garlic to hot sesame oil. When garlic is starting to turn golden in color, add sesame seed, and cook until garlic and sesame seed are golden brown.
• Immediately pour hot sesame oil, garlic and sesame seed over cabbage. Add fried ginger, and stir to combine. Stir in pineapple, scallion, raisins and rice vinegar. Season with salt. Serve salad at room temperature.

NAPA CABBAGE SALAD WITH PEANUTS AND GINGER

Steps:

• In a small bowl, whisk together vinegar, mustard, ginger, and both oils until dressing is smooth and combined. Season with salt and pepper.
• In a large bowl, combine cabbage, bell pepper, cilantro, and peanuts. Add dressing to taste, and toss to combine. Serve immediately, garnished with cilantro sprigs.

GINGER-LIME RED CABBAGE SALAD

Steps:

• 1. Whisk all the ingredients except apple, cabbage, and almonds.
• 2. Add the cabbage, apple, and almonds and mix until coated.
• 3. You can eat this right away or you can let it set overnight. Add salt and pepper to taste.

CABBAGE-PINEAPPLE-GINGER SALAD

Steps:

• In large bowl, put chopped cabbage; set aside.
• In 1-quart saucepan, heat sesame oil over medium heat. Add gingerroot, and fry until golden brown. Transfer cooked ginger to small bowl. Add garlic to hot sesame oil. When garlic is starting to turn golden in color, add sesame seed, and cook until garlic and sesame seed are golden brown.
• Immediately pour hot sesame oil, garlic and sesame seed over cabbage. Add fried ginger, and stir to combine. Stir in pineapple, scallion, raisins and rice vinegar. Season with salt. Serve salad at room temperature.

SHREDDED CABBAGE SALAD WITH RICE VINEGAR, GINGER, AND SESAME

Steps:

• Using the wide shredding blade on a box or flat grater, shred the cabbage and onion directly into a large bowl. Make the dressing: In another large bowl, whisk together the vinegar, canola oil, lemon juice, sesame oil, ginger, salt, and sugar until blended. Add the cabbage, onion, and mint to the dressing and stir with a large fork to blend. Sprinkle with the sesame seeds and serve chilled or at room temperature.