CRUNCHY CABBAGE SALAD WITH CHICKEN AND ORANGE GINGER DRESSING
Provided by Katie Lee Biegel
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 17
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.
CHINESE NAPA CABBAGE SALAD
An excellent way to use up that leftover cabbage from the garden.
Provided by Hopps
Categories Salad Coleslaw Recipes No Mayo
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions.
- Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.
Nutrition Facts : Calories 404.9 calories, Carbohydrate 28.3 g, Cholesterol 20.3 mg, Fat 30.3 g, Fiber 5.6 g, Protein 9.2 g, SaturatedFat 7.6 g, Sodium 590.3 mg, Sugar 10.6 g
CRUNCHY CABBAGE SALAD
This salad hits the spot on warm days. It's always popular at potluck dinners.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10-12 servings.
Number Of Ingredients 15
Steps:
- Break noodles; set aside. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, oregano, salt, pepper and half of the contents from the noodle seasoning packet; shake well. (Discard remaining seasoning or save for another use.) , In a large bowl, combine the remaining ingredients. Add noodles and dressing; toss to coat. Serve immediately.
Nutrition Facts : Calories 169 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 246mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.
NAPA CABBAGE SALAD WITH A CRUNCH
A nice refreshing salad for the summer. I do not care for coleslaw but this salad is wonderful. It does not have the heavy mayo base. The dressing also works wonderfully on a tossed green salad or steamed veggies.
Provided by Chef Buggsy Mate
Categories Salad Dressings
Time 20m
Yield 6-10 serving(s)
Number Of Ingredients 12
Steps:
- In a small saucepan, combine the soy sauce, cider vinegar, sugar, canola oil, pepper and ground ginger and simmer for 1 minute.
- Remove from heat and refrigerate.
- In a small saute pan, heat oil over low heat and add noodles, sesame seeds and garlic; stirring frequently, cook until golden brown.
- In a large salad bowl, toss the noodle mixture and sliced cabbage together.
- Add dressing and sprinkle with the Almond Accents.
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THAI CRUNCH SALAD WITH PEANUT DRESSING - ONCE UPON A CHEF
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.
15 CRUNCHY CABBAGE SALADS TO CREATE THE BEST SIDES
From allrecipes.com
Estimated Reading Time 4 mins
- Angel's Cabbage Salad. It doesn't get much easier than this salad. Simply toss together bagged shredded cabbage with the tangy dressing, crunchy sunflower seeds, and sweet raisins.
- Chinese Cabbage Salad. Although putting uncooked ramen noodles in a salad may sound odd, it adds an irresistibly crunchy texture to this Asian-inspired dish.
- Italian Cabbage Salad. This recipe is the perfect example of how simple ingredients can have wow-worthy results. The key is using tarragon vinegar, which adds an herbaceous flavor to the entire dish.
- Waldorf Cabbage Salad. With all the crunchy sweetness of a traditional Waldorf salad, this cabbage version is even better because it can last for a day or more before wilting, unlike lettuce.
- Mayo Free Cabbage Salad. Tangy, salty, and sweet—this cabbage salad is a world of flavor. The dressing is a trio of red wine vinegar, soy sauce, and sugar to create a delectable dish, no mayo required.
- Purple Cabbage Salad. Delicious any time of year, this red cabbage salad makes an especially eye-catching side dish for the holidays. With sweet dried cranberries and crunchy pine nuts, it's sure to be a favorite dish of the season.
- Ginger-Cabbage Salad. Basic shredded cabbage and carrots are given a serious flavor boost thanks to pickled ginger, crushed peanuts, and a drizzle of mirin.
- Seafood and Cabbage Salad. This salad is a world of flavors and colors featuring both red and green cabbage. "The dressing is so tangy and tasty and the salad is so colorful and crunchy.
- Japanese-Style Cabbage Salad. Drizzled with sesame oil, rice vinegar, and just a hint of sugar, this salad is a Japanese-inspired twist on coleslaw.
- Savoy Cabbage Salad. "Crunchy and mild savoy cabbage is tossed with a pear, Pecorino Romano, walnuts, and Champagne vinegar for a delicate salad," recipe creator Buckwheat Queen says.
CRUNCHY NAPA CABBAGE SALAD - A SPICY PERSPECTIVE
From aspicyperspective.com
5/5 (2)Total Time 10 minsCategory SaladCalories 196 per serving
- Roughly chop the napa cabbage and pile in a large serving bowl. Peel and slice the mangoes and scatter over the top of the cabbage.
- Chop the green and white ends of the scallions and sprinkle over the salad. Then sprinkle the toasted almonds on top.
- Pour the rice vinegar, oils, and honey in a small bowl. Whisk well and season with salt and pepper. Pour the vinaigrette over the salad and toss.
CRUNCHY NAPA CABBAGE SALAD - MOTHER WOULD KNOW
From motherwouldknow.com
3/5 (2)Category SaladCuisine AsianTotal Time 15 mins
- Put rice vinegar and sugar in small pot under medium-low flame. Heat, stirring, just until the sugar has completely dissolved.
- Preheat the oven to 350 degrees F. Melt the butter on a foil-lined cookie sheet. (That takes about 4 minutes.) Break up the dried ramen noodles in a medium-sized bowl. They don't have to be crushed to a pulp - just made into bite-sized pieces. Mix in the almonds. Spread the mixture on the cookie sheet. Gently mix the butter and crunchies so that the latter are lightly covered with butter. Bake for 10-15 minutes until light golden brown, stirring once or twice while they bake.
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