NAPA CABBAGE SALAD WITH PEANUTS AND GINGER
Napa cabbage, a stellar lettuce stand-in, adds crunch and much-needed variety to salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 193 g, Fat 17 g, Fiber 2 g, Protein 4 g
CRUNCHY NOODLE SALAD WITH CABBAGE AND PEANUT SAUCE
Provided by Bobby Flay
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Combine lettuce, cabbage, carrots, crunchy noodles and green onions in a large bowl. Whisk together peanut butter, vinegar, water, pepper flakes, sesame oil, soy sauce, and sugar in a bowl. If the dressing is still too thick you may add more water. Toss the cabbage mixture with the peanut sauce and place on a large platter. Top with extra crunchy noodles and chopped cilantro.
TOFU AND CABBAGE SALAD WITH PEANUT DRESSING
Steps:
- Heat oil in a medium skillet over medium heat. Pat tofu strips dry, then sauté until light brown (about 4 minutes per side). Combine vegetables in a large bowl. In a medium bowl, mix dressing ingredients with 2 tbsp water (puree in blender for a smoother texture). Pour 3/4 dressing over vegetables and toss. Top salad with tofu strips and drizzle on remainder of dressing.
SPICY CABBAGE SALAD WITH TURKEY AND PEANUTS
After a heavy meal, we look for recipes that double as a palate cleanser, with spice, zing, and freshness. With some vegetables that, you know, still have some crunch.
Provided by Andy Baraghani
Categories Bon Appétit Thanksgiving leftovers turkey Peanut Cabbage Salad Anchovy Celery Green Onion/Scallion Cilantro
Yield 4 servings
Number Of Ingredients 17
Steps:
- Toss cabbage and 1/2 tsp. salt in a large bowl. Massage vigorously with your hands until cabbage begins to release water and soften, about 2 minutes (this will both season and tenderize the leaves). Drain; set aside.
- Mix anchovies, lemon zest, lemon juice, vinegar, soy sauce, miso, and sugar in a large bowl; whisk in oil. Add cabbage, celery and celery leaves, scallions, chile, cilantro, and turkey meat to bowl and toss to combine; season with salt.
- Serve salad topped with peanuts and sesame seeds.
- Do Ahead
- Dressing can be made 1 day ahead. Cover and chill. Rewhisk before using.
CABBAGE SALAD WITH PEANUT DRESSING (VEGAN)
From Veg Times, this recipe calls for Napa cabbage (aka Chinese cabbage). Nice change from lettuce, and for those who don't care for the usual coleslaw, this one has a distinct Asian flavour with the sesame oil, ginger and soy. Lots of room to add more veggies as you wish! UPDATE: I was able to make this in advance for a party by mixing up the dressing a few days in advance and storing in a tightly sealed jar in the fridge. The night before, I cut up all the veg, including the cilantro and put it all in a plastic bag. A few hours before we were due to eat, I tossed it all together. It worked out really nicely. I also used regular cabbage and it was still great. If you like dressing I suggest doubling that part, you can always keep extra for another meal if you don't use it all.
Provided by magpie diner
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Make the dressing by whisking together the first 7 ingredients (peanut butter through to red pepper flakes).
- Chop up all the veg and then toss together with the dressing. Sprinkle with chopped fresh cilantro and sesame seeds to garnish if you wish. Enjoy!
Nutrition Facts : Calories 131, Fat 9.8, SaturatedFat 1.8, Sodium 77.1, Carbohydrate 8.8, Fiber 2.9, Sugar 4.1, Protein 4.5
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THAI CRUNCH SALAD WITH PEANUT DRESSING
From onceuponachef.com
Cuisine Asian, ThaiTotal Time 30 minsCategory SaladsCalories 282 per serving
- For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
- For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.
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5/5 (40)Total Time 25 minsCategory Salad, Side DishCalories 123 per serving
- Preheat the oven to 350 degrees F. Spread the nuts in a single layer on an ungreased rimmed baking sheet. Toast for 4 to 6 minutes, until fragrant and crisp. Toss once halfway through and do not walk away during the last few minutes of cooking (TRUST ME). Immediately remove to a small bowl or plate (or if your salad is ready to go, you can add them directly to the serving bowl).
- In a medium mixing bowl or large liquid measuring cup, whisk together the dressing ingredients: rice vinegar, honey, soy sauce, peanut butter, and ginger. Pour enough over the salad to moisten it. Toss to coat. Assess the amount of dressing and add more as desired. Add the almonds and give the salad a final, light toss. If time allows, let marinade for 30 minutes prior to serving. Enjoy!
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