Best Napa Cabbage And Sesame Slaw Recipes

Napa Cabbage Slaw with Carrots and Sesame image

Provided by chpmnk42

Time 35m

Yield 8

Number Of Ingredients 12

⅓ cup white wine vinegar
2 teaspoons toasted sesame oil
2 teaspoons vegetable oil
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon sugar
1 teaspoon minced fresh ginger root
¼ teaspoon salt
1 small head napa cabbage, thinly sliced
2 carrots, peeled and grated
¼ cup toasted sesame seeds
4 scallions, thinly sliced

Steps:

Bring white wine vinegar to a simmer in a small saucepan over medium heat. Cook until reduced to 2 tablespoons, 4 to 6 minutes. Transfer to a large bowl and let cool completely, about 10 minutes. Whisk in sesame oil, vegetable oil, rice vinegar, soy sauce, sugar, ginger, and salt.
Add cabbage and carrots to the bowl with the dressing and toss to coat. Let stand 5 minutes. Add sesame seeds and scallions.

Nutrition Facts : Calories 76.8 calories, Carbohydrate 7.7 g, Fat 4.8 g, Fiber 2.2 g, Protein 2.3 g, SaturatedFat 0.7 g, Sodium 206.8 mg, Sugar 3.8 g

Sesame Chicken with Napa Cabbage and Spinach Slaw on Baguette image

Yield Makes 4 sandwiches

Number Of Ingredients 11

1 1/2 tablespoons all-purpose flour
2 tablespoons sesame seeds
1 large egg white
1 teaspoon water
2 small boneless skinless whole chicken breasts (about 1 pound total), halved and flattened slightly
2 teaspoons Asian sesame oil
1 tablespoon fresh lemon juice
20 inches (about 10 ounces) of a baguette, cut crosswise into 4 pieces
4 cups shredded Napa cabbage
2 cups packed trimmed spinach leaves, washed well, spun dry, and shredded
1 carrot, shredded

Steps:

Put flour and sesame seeds on separate sheets of wax paper and in a shallow bowl beat together egg white and water.
Season chicken breasts with salt and dip them, 1 at a time, in flour, shaking off excess. Dip chicken in egg white, letting excess drip off, and coating with sesame seeds on 1 side, shaking off excess. Transfer chicken breasts as coated to a plate.
In a large non-stick skillet heat 1 teaspoon oil over moderate heat until hot but not smoking and cook chicken, sesame-seed sides down, until golden, about 4 minutes. Turn chicken and cook 4 minutes more, or until just cooked through. Add lemon juice to skillet. Turn chicken to coat with juice and cook until juice is almost evaporated, about 1 minute. Transfer chicken to a cutting board and halve lengthwise.
Make a horizontal cut through center of each baguette piece with a serrated knife, cutting almost but not all the way through, and spread open. In a bowl toss together cabbage, spinach, carrot, remaining teaspoon oil, and salt to taste.
Make sandwiches with slaw, chicken, and bread, pressing together gently.

NAPA CABBAGE AND SESAME SLAW image

Yield 6 people

Number Of Ingredients 19

Wasabi Dressing:
2 teaspoons wasabi powder (available at Asian markets, specialty stores and many large supermarkets)
1 tablespoon water
2 cloves garlic, minced
1 tablespoon finely grated ginger
1 tablespoon fresh lime juice
1/3 cup rice wine vinegar
1/4 cup peanut oil
1 tablespoon honey
Kosher salt and freshly ground pepper, to taste
Slaw:
1 large head Napa cabbage, finely shredded
2 large carrots, peeled and finely shredded
4 green onions (white bulb and 3 inches of green), finely sliced on the bias
1 cup finely sliced snow peas (strings removed and sliced on the bias)
Wasabi dressing
Kosher salt and freshly ground pepper, to taste
1 tablespoon white sesame seeds, toasted
1 tablespoon black sesame seeds, toasted

Steps:

Combine the wasabi powder and water in a small bowl. Whisk in the garlic, ginger, lime juice, vinegar, oil and honey, and season with salt and pepper. Combine the cabbage, carrots, green onions and snow peas in a large bowl. Add the dressing and coat well. Season with salt and pepper and sprinkle with the sesame seeds.