Napa Cole Slaw With Dill Recipes

Steps:

• Whisk together the lime juice, vinegar, chili oil, mayonnaise and soy sauce in a large bowl. Add the cabbage, peppers, snow peas and scallions and toss to combine. Season with salt and pepper, to taste. Refrigerate for at least 30 minutes to allow flavors to meld.

Steps:

• In a large bowl, toss together cabbage and carrots. In a small bowl, combine sugar, vinegar, sesame oil, and soy sauce. Stir until sugar dissolves, then pour over cabbage mixture. Toss until slaw is coated and top with mint leaves.

Steps:

• In a large size mixing bowl, add shredded cabbage or slaw, onions and sugar. Mix well to incorporate and set aside.
• In a medium size sauce pan, on medium-high heat, combine the oil, vinegar, dry mustard, dill weed, celery seeds and salt.
• Bring mixture to a boil over medium-high heat for 1 to 2 minutes, and then pour hot liquid over coleslaw mixture.
• Using a wooden spoon, fold slaw mixture until evenly coated with vinegar mixture.
• Cover coleslaw with plastic wrap and refrigerate for 2 to 3 hours. Stir well before serving.
• Makes about 8 to 12 servings.

Steps:

• In a bowl combine the cabbage, the carrot, and the dill. Sprinkle the mixture with the sugar, the salt, and the oil, tossing it to combine it well, and sprinkle the cole slaw with the vinegar, tossing it to combine it well.

Steps:

• Put cabbage, carrot and green onion in a large bowl.
• For dressing. Whisk together all dressing ingredients. Pour over cabbage mixture and toss well to coat. Taste, and adjust salt, if you feel more is necessary.
• Cover and refrigerate for several hours or overnight to marry flavours. Toss again before serving to redistribute dressing.
• Note: By 'cleaned weight' for the Napa Cabbage, I mean the weight once the stalk and outer leaves have been removed. I started off with a Napa Cabbage that weighed approximately 1 1/2 lbs.

Steps:

• Melt butter in a large skillet over medium heat; cook and stir sunflower kernels and ramen noodles in hot butter until sunflower kernels are lightly browned and fragrant, 3 to 5 minutes. Remove from heat and transfer into a bowl to cool.
• Stir sunflower seeds and ramen noodles with napa cabbage and spring onions in a large salad bowl. Whisk vinegar, vegetable oil, sugar, and soy sauce together in a separate bowl until sugar has dissolved; pour dressing over salad and toss.