Best Hot And Sour Salad Recipes

KOREAN BARBECUED FLANK STEAK ON HOT AND SOUR SLAW SALAD

Steps:

• In a shallow dish, combine grill seasoning, dark soy, a tablespoon honey, 1 teaspoon of the hot pepper flakes, half of the chopped garlic, sesame oil, scallions and a drizzle of vegetable oil. Coat the flank steak in the mixture and let it stand 10 minutes.
• Preheat indoor electric grill, stove top grill pan or outdoor grill to medium high. When the grill pan or grill is screaming hot, add meat and cook 5 minutes on each side for medium rare, 7 to 8 minutes on each side for medium well doneness.
• Heat a large skillet over high heat. Add 2 tablespoons vegetable oil, cabbage and peppers. Season with salt and stir fry 2 or 3 minutes. Add a drizzle of honey, about 1 tablespoon, hot pepper flakes and garlic and toss to combine with cabbage. Add sauerkraut and mix in, heating it through 1 minute. Turn off heat.
• To serve, let meat rest 5 minutes for juices to redistribute. Thinly slice the meat on a heavy angle against the grain (the lines in the meat). Pile the slaw up and top with sliced Korean steak and serve.

ASIAN BRAISED BEEF SHANK WITH HOT AND SOUR SHREDDED SALAD

Steps:

• The point of a stew, it should go without saying, is its flavour rather than its form. So while the crunchy salad strips of carrot, scallion and bell pepper, do bring colour and beauty to the otherwise brown study, their texture and Asian-flavoured bite provide the perfect partner for the rich aromatic spiciness of the soft-braised stew beneath.
• Cooking the shin on the bone gives me a certain primitive pleasure, and the meat even more melting tenderness, but you can buy cubed beef shank off the bone (or other stew meat, if you must), in which case, you won't need as much in weight.
• Along with the stew and its crunchy, hot and sour topping, I serve gingery mashed parsnip and potatoes, the ginger offering a muted echo of the South East Asian tones. While a plain bowl of rice would be a fine alternative, know that the aromatic mash makes for fantastic, fiery potato patties the day or so after.
• For the beef: Preheat the oven to 300 degrees F.
• Quarter and peel the onions, and peel and roughly slice the ginger and put into the processor with the peeled garlic cloves and coriander. Blitz until finely chopped, then heat the oil in a large Dutch oven and fry this mixture gently, until soft and beginning to catch in the pan; this should take about 10 minutes, over medium heat and with regular stirring.
• Pour in the Chinese wine (or sherry) and let it bubble up. Add the soy sauce, brown sugar, broth, oyster sauce and vinegar. Bring to a boil, then drop in the cinnamon sticks and star anise. Add the pieces of beef shank and let everything come up to a bubble again, then clamp on a lid and put into the oven for 2 hours (regular stew steak may take longer).
• Take the Dutch oven carefully out of the oven and, using a perforated spoon, remove the beef to an ovenproof dish, cover with aluminum foil, and keep warm in the oven, while you vigorously boil the sauce in the Dutch oven on the stove, without a lid, until it has reduced by about half.
• For the salad: Peel the carrots, cut into long slices, and then julienne them (i.e. cut into matchstick-like strips). Trim and halve the scallions and then julienne as well. Seed the chillies and also cut into juliennes, and finely chop the cilantro. Combine all the julienned vegetables and the chopped cilantro in a bowl. In another bowl mix the lime juice, fish sauce and superfine sugar, and dress the vegetables with this.
• For serving: Arrange the beef on a serving platter and pour over the reduced sauce over the meat, then dress the top with the hot and sour shredded salad. If you are using cubes of stew meat, rather than slices of shank, you'd probably do better to use a deeper dish.
• Make Ahead Note: Cook the beef for 1 3/4 hours then transfer to a bowl to cool. Cover, refrigerate and store in refrigerator for up to 2 days. When ready to use, return the beef to the Dutch oven and heat gently until sauce is just boiling. Cover and return to oven for 30 minutes, or until the beef is piping hot. Transfer meat to an ovenproof dish and finish sauce as directed.
• Freeze Note: Cook and cool as above then freeze for up to 3 months in airtight container. Thaw overnight in fridge and reheat and finish as above.

ASIAN BRAISED BEEF SHANK WITH HOT AND SOUR SHREDDED SALAD RECIPE

Steps:

• For the beef: Preheat the oven to 300 degrees F. Quarter and peel the onions, and peel and roughly slice the ginger and put into the processor with the peeled garlic cloves and coriander. Blitz until finely chopped, then heat the oil in a large Dutch oven and fry this mixture gently, until soft and beginning to catch in the pan; this should take about 10 minutes, over medium heat and with regular stirring. Pour in the Chinese wine (or sherry) and let it bubble up. Add the soy sauce, brown sugar, broth, oyster sauce and vinegar. Bring to a boil, then drop in the cinnamon sticks and star anise. Add the pieces of beef shank and let everything come up to a bubble again, then clamp on a lid and put into the oven for 2 hours (regular stew steak may take longer). Take the Dutch oven carefully out of the oven and, using a perforated spoon, remove the beef to an ovenproof dish, cover with aluminum foil, and keep warm in the oven, while you vigorously boil the sauce in the Dutch oven on the stove, without a lid, until it has reduced by about half. For the salad: Peel the carrots, cut into long slices, and then julienne them (i.e. cut into matchstick-like strips). Trim and halve the scallions and then julienne as well. Seed the chillies and also cut into juliennes, and finely chop the cilantro. Combine all the julienned vegetables and the chopped cilantro in a bowl. In another bowl mix the lime juice, fish sauce and superfine sugar, and dress the vegetables with this. For serving: Arrange the beef on a serving platter and pour over the reduced sauce over the meat, then dress the top with the hot and sour shredded salad. If you are using cubes of stew meat, rather than slices of shank, you'd probably do better to use a deeper dish. Make Ahead Note: Cook the beef for 1 3/4 hours then transfer to a bowl to cool. Cover, refrigerate and store in refrigerator for up to 2 days. When ready to use, return the beef to the Dutch oven and heat gently until sauce is just boiling. Cover and return to oven for 30 minutes, or until the beef is piping hot. Transfer meat to an ovenproof dish and finish sauce as directed. Freeze Note: Cook and cool as above then freeze for up to 3 months in airtight container. Thaw overnight in fridge and reheat and finish as above. .Printed from FoodNetwork.com on Sun Jan 9 2011

HOT SWEET AND SOUR SAUERKRAUT AND CABBAGE SALAD

Steps:

• Simmer sauerkraut, mustard, salad dressing, sugar, celery seeds, salt and pepper about 10 minutes, stirring frequently.
• Pour over white and red cabbage slices and mix.
• Season with additional salt if necessary.
• Serve hot.

HOT-AND-SOUR CABBAGE SALAD

Steps:

• Put cabbage and scallion in a large bowl.
• Bring vinegar, ginger, sugar, and red pepper flakes (to taste) to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved. Pour hot dressing over cabbage, tossing to combine.

KOREAN BARBECUED FLANK STEAK ON HOT AND SOUR SLAW SALAD

Steps:

• In a shallow dish, combine the grill seasoning, tamari, 1 tablespoon of the honey, 1 teaspoon of the red pepper flakes, half of the chopped garlic, the sesame oil, scallions, and a drizzle of vegetable oil. Coat the flank steak in the mixture and let it stand for 10 minutes.
• Preheat an indoor electric grill, a stovetop grill pan, or an outdoor grill to medium high. When the grill pan or grill is screaming hot, add the meat and cook for 5 minutes on each side for medium rare, 7 to 8 minutes on each side for medium well.
• Heat a large skillet over high heat. Add 2 tablespoons of the vegetable oil, the cabbage, and the bell pepper. Season with salt and stir-fry for 2 or 3 minutes. Add a drizzle of honey (the remaining tablespoon), the remaining red pepper flakes, and the remaining garlic and toss to combine with the cabbage. Add the sauerkraut and mix in, heating it through for 1 minute. Turn off the heat.
• To serve, let the meat rest for 5 minutes for juices to redistribute. Thinly slice the meat on a heavy angle against the grain (the lines in the meat). Pile up the slaw, top with the sliced Korean steak, and serve.

RACHAEL RAY'S HOT AND SOUR SLAW SALAD

Steps:

• Heat a large skillet over high heat. Add the vegetable oil, the cabbage, and the bell pepper. Season with salt and stir-fry for 2-3 minutes. Add the honey, red pepper flakes and the garlic. Toss to combine with the cabbage. Add the sauerkraut and mix in, heating it through for 1 minute. Turn off heat.
• Serve with Korean Barbecued Flank Steak.

HOT AND SOUR CABBAGE SALAD

Steps:

• put cabbage and scallion in a bowl.
• heat remaining ingredients to boil and lower heat, cook until sugar is dissolved.
• pour over cabbage, toss to combine.

HOT AND SOUR SALAD

Steps:

• Make the dressing: Whisk together lime juice, vinegar, fish sauce, ginger, sugar, garlic, salt, and chile in a small nonreactive bowl.
• Make the salad: Toss together cabbage, snow peas, bell pepper, grapefruits, herbs, and scallions in a large nonreactive serving bowl. Just before serving, add dressing; toss well to combine.

HOT AND SOUR SPINACH SALAD

Steps:

• Combine the sliced lemons, water, sugar and salt in a saucepan. Simmer until the lemons are tender, about 20 minutes. Put the lemons, their liquid and garlic in a blender or food processor. Puree until smooth. Transfer to a large glass or ceramic bowl. Set aside.
• Render the pancetta in a cast-iron skillet over medium heat until golden brown. Using a slotted spoon, take the pancetta out of the pan and drain on paper towels. Pour out all but 1 tablespoon of the fat. Add the spinach to the skillet. Saute over high heat until the spinach is warmed, about 5 minutes. Add the spinach to the lemon sauce and toss. Season with pepper.

SOY GLAZED SALMON WITH CRUNCHY HOT AND SOUR SALAD

Steps:

• Combine the marinade ingredients.
• Pour over the salmon and put in the fridge for at least two hours and as long as overnight.
• Make the hot and sour dressing by putting the vinegar, chilli and sugar in a small saucepan.
• Heat gently without boiling until the sugar has dissolved.
• Remove from the heat, leave to cool and then add the sunflower oil.
• While the dressing is cooling, fry the cashew nuts in a heavy frying pan until lightly browned, then add the sea salt and mustard seeds and fry for a minute or until the seeds start to pop.
• Set aside.
• In a hot pan, add the oil and let it heat up.
• Fry the salmon steaks for four minutes on each side, starting with the skin side down.
• The flesh should be moist but cooked and the top of the salmon should be a lovely brown.
• Combine all the salad ingredients and the dressing together.
• Serve piled onto each plate and topped with the salmon.

CAMBODIAN HOT AND SOUR BEEF SALAD

Steps:

• Preheat a griddle, or you can use a grill.
• Cover a serving dish with lettuce leaves and set aside.
• Griddle or grill the steak; it should be rare, really, but obviously cook it as you prefer. When it's done, remove to a board on which to carve it and pour any juices in the grill pan into a bowl.
• Cut the steak into very thin slices across and put it and any more of the juices that run out into the bowl as well.
• In another bowl, mix the fish sauce, lime juice, sugar, chopped chilli and sliced shallot, stirring well.
• Then mix the contents of the two bowls together, adding the mint leaves and quickly turn out on the lettuce and serve while still warm.

HOT-AND-SOUR SOBA SALAD

Steps:

• Heat the peanut butter for 10 to 20 seconds in a microwave to make it easier to mix. Combine with the soy sauce, vinegar, hot red pepper oil, cayenne, garlic, ginger and salt and pepper. Whisk together. Whisk in the sesame oil, canola oil and broth. Set aside.
• To cook the noodles, bring a large pot of water to a boil, and add salt, if desired, and the noodles. When the water comes back to a boil and bubbles up, add a cup of cold water to the pot. Allow the water to come back to a boil, and add another cup of cold water. Allow the water to come to a boil one more time, and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and toss immediately with the dressing (whisk the dressing again first). Add the remaining ingredients, and toss together. Taste, adjust seasonings, and serve over a bed of salad greens if desired.

HOT AND SOUR CABBAGE SALAD

Steps:

• 1. Place cabbage and green onion in a large bowl. 2. In a small saucepan, over medium heat, bring vinegar, ginger, sugar (optional), and hot red pepper flakes to a boil, stirring until sugar dissolves. Pour hot dressing over cabbage and toss.

HOT AND SOUR BEEF SALAD

Steps:

• Season flank steak with salt and pepper and 1/4 cup lime juice. Heat oil in a 12-inch non-stick skillet over medium high heat. Add flank steak and cook to medium rare, turning once, about 6 to 7 minutes per side. Remove to a cutting board and let rest.
• In a large, non-reactive salad bowl, whisk together remaining lime juice, fish sauce, sugar, chili paste and cilantro. Add cucumber, mango and lettuce leaves to dressing. Toss until combined. Divide among 5 serving dishes.
• Slice flank steak very thin and divide slices among the salads. Place over greens.

HOT AND SOUR SHREDDED SALAD

Steps:

• Although I do pick at this straight from the refrigerator if I'm lucky enough to have any left over, I really advise you to make this last minute, as you're about to plate up.
• Peel the carrots, cut into long slices, and then julienne them (i.e. cut into matchstick-like strips). Trim and halve the scallions and then julienne as well. Seed the chillies and also cut into juliennes, and finely chop the cilantro. Combine all the julienned vegetables and the chopped cilantro in a bowl. In another bowl mix the lime juice, fish sauce and superfine sugar, and dress the vegetables with this.