NAPA SLAW
Great Asian slaw or salad!
Provided by Piper
Categories Salad Coleslaw Recipes No Mayo
Time 20m
Yield 10
Number Of Ingredients 9
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.
Nutrition Facts : Calories 247.6 calories, Carbohydrate 8.3 g, Cholesterol 12.2 mg, Fat 23.3 g, Fiber 2 g, Protein 4 g, SaturatedFat 5.3 g, Sodium 217 mg, Sugar 3.7 g
NAPA CABBAGE SLAW
Cutting the mayonnaise brings out the sweet flavor of Napa cabbage and makes this slaw low in fat. Substitute malt vinegar for rice vinegar in this side dish, if you like.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 62 g, Fat 1 g, Fiber 3 g, Protein 2 g
ZESTY NAPA SLAW
Provided by Food Network Kitchen
Time 20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Whisk the vinegar with the mustard, salt and pepper, to taste, in a large bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Add the cabbage, scallions, and bell pepper and toss until the vegetables are coated. Serve now or cover and refrigerate for up to 4 hours.
- Before serving, grate the apple (with the skin but not the seeds) directly into the slaw, add the watercress leaves, and toss again. Season, to taste, with salt and pepper.
Nutrition Facts : Calories 122 calorie, Fat 9.5 grams, SaturatedFat 1.5 grams, Carbohydrate 9 grams, Fiber 3 grams
NAPA CABBAGE SLAW
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.
NAPA CABBAGE SLAW
With its long crinkled leaves, Napa cabbage is more delicate in flavor than green or red cabbage, making this slaw recipe unique. Rice-wine vinegar and hot chili oil are available in most supermarkets; white or red radish may be substituted if daikon is unavailable.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Serves 4
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together garlic, zest and juice of lime, vinegar, soy sauce, and chili oil. Season with salt; set aside.
- In a medium bowl, toss together cabbage, pepper slices, scallions, daikon, snow peas, and chives. Pour dressing over the slaw, toss to combine, and serve.
CHILEAN CABBAGE AND AVOCADO SLAW
Coleslaw meets guacamole here in this utterly simple mix of shredded cabbage, salt, lemon, and puréed avocado. The chef Iliana de la Vega, who was born in Oaxaca, Mexico, served it at a delicious Latin-themed lunch she prepared at the "Healthy Kitchens, Healthy Lives" conference this year at the Culinary Institute of America in Napa Valley. I couldn't get enough of it. I sat with Iliana at the lunch and asked her about the salad. "Just salt the cabbage, let it sit for a while, then add lots of lemon juice and the mashed avocado," she said. That really is all there is to it. Shred the cabbage thin and for best results let it sit, after salting generously, for an hour or more, to tenderize it and draw out strong-tasting juices.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer
Time 15m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Place shredded cabbage in a large bowl or colander and salt generously. Tossand rub the salt into cabbage with your hands. Let sit for 1 hour or longer (refrigerate if longer than 1 hour). If cabbage tastes too salty, rinse, then squeeze out excess moisture and transfer to a dry bowl.
- Toss cabbage with half the lemon juice.
- Mash avocados in a mortar and pestle, or in a bowl using a fork, potato masher or a whisk. Add salt to taste and remaining lemon juice and mix until smooth. Scrape into the bowl with cabbage and stir together until shredded cabbage is thoroughly coated with mashed avocado. Taste and adjust salt. Add pepper if desired. If mixture isn't creamy, add more avocado.
Nutrition Facts : @context http, Calories 85, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 7 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 163 milligrams, Sugar 1 gram
NAPA CABBAGE SALAD
Provided by Jacques Pepin
Categories easy, quick, salads and dressings, soups and stews
Time 12m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Put the garlic in a large salad bowl and mix in all the remaining ingredients except the cabbage.
- Trim the cabbage, removing and discarding damaged or wilted leaves, and cut the head crosswise into 1-inch slices. You should have about 8 cups. Wash well and spin dry in a salad dryer (moisture would dilute the dressing). Ten or 15 minutes before serving, add the cabbage to the dressing, toss well and set aside, so the dressing can penetrate the cabbage and soften it slightly.
Nutrition Facts : @context http, Calories 76, UnsaturatedFat 7 grams, Carbohydrate 2 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 214 milligrams, Sugar 1 gram, TransFat 0 grams
NAPA CABBAGE SLAW
Not your ordinary coleslaw, this salad will go to the head of the potluck table.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h40m
Yield 21
Number Of Ingredients 13
Steps:
- In 3-quart clear bowl, mix slaw ingredients.
- In small jar with tight-fitting lid, mix dressing ingredients. Cover; shake well. Pour over slaw. Stir and serve immediately, or cover and refrigerate up to 2 hours before serving.
Nutrition Facts : Calories 40, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 3 g, TransFat 0 g
CONFETTI VEGGIE SLAW (RAINFOREST CAFE)
We had the Napa Veggies at the Rainforest Cafe and knew we had to find a way to make something similiar at home. My kids now say that our recipe is better than the Rainforest Cafe's. There is a lot of room for personal taste with this recipe, add other veggies or take out those you don't like. Our favorite is the Jicima, we could never leave that one out! This recipe makes a ton, but it keeps well. It will still be nice & crispy 4 days later.
Provided by Darcys Diner
Categories Vegetable
Time 30m
Yield 20 serving(s)
Number Of Ingredients 15
Steps:
- Combine all the veggies in a large bowl. I use my mandolin to cut everything since there is so much julienning to do. In a small bowl, mix vinegar, sugar, oil, salt & pepper. Pour over veggies. Cover & marinate in the refrigerator. We will eat it right away, but as it sits the veggies soak up the flavors.
Nutrition Facts : Calories 104.6, Fat 3.1, SaturatedFat 0.4, Sodium 71.1, Carbohydrate 19, Fiber 4.2, Sugar 10.2, Protein 1.4
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