TANGY THAI CABBAGE SALAD
I found a basic recipe for a Thai cabbage slaw, and I added a few tweaks of my own to give it a crunchier texture and a little more zip! It goes well with grilled meats and seafood on a hot day.
Provided by krista v.
Categories Salad Vegetable Salad Recipes
Time 1h30m
Yield 6
Number Of Ingredients 11
Steps:
- Whisk lime juice, chili paste, and sugar together in a small bowl. Add oil in slow stream while still whisking.
- Combine napa cabbage, carrots, bell pepper, cucumber, cilantro, and peanuts in a large bowl. Season with salt and pepper. Pour dressing over vegetables and toss with tongs to coat. Chill salad for at least 1 hour. Stir and adjust seasonings before serving.
Nutrition Facts : Calories 133.7 calories, Carbohydrate 15.9 g, Fat 7.5 g, Fiber 4 g, Protein 5 g, SaturatedFat 1.2 g, Sodium 173.7 mg, Sugar 7 g
THAI SHRIMP AND CABBAGE
"This spicy shrimp is absolutely wonderful served over shredded cabbage. When I'm in a hurry, I use packaged coleslaw mix instead," notes Beth Malchiodi of Brooklyn, New York. "It's a welcome change from rice."
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 1 serving.
Number Of Ingredients 9
Steps:
- In a small skillet, stir-fry the cabbage in 1 teaspoon oil for 2 minutes or until tender. Remove and keep warm. In the same skillet, stir-fry onion and garlic in remaining oil until tender. Add the shrimp, water and soy sauce; stir-fry for 2-3 minutes or until shrimp turn pink. Stir in cilantro and pepper flakes. Serve with cabbage.
Nutrition Facts : Calories 267 calories, Fat 15g fat (2g saturated fat), Cholesterol 215mg cholesterol, Sodium 1181mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein.
THAI CABBAGE
Make and share this Thai Cabbage recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 25m
Yield 7 serving(s)
Number Of Ingredients 11
Steps:
- Combine the first four ingredients in a bowl; stir well, set aside.
- Heat peanut oil in a wok or large nonstick skillet over medium high heat.
- Add ginger and garlic; saute 1 minute.
- Add cabbage, bell pepper and carrot; saute 2 minutes.
- Add lime juice mixture; saute an additional 2 1/2 minutes, or until cabbage is tender.
- Remove from heat and sprinkle with chopped cilantro.
- This makes 7 servings.
- For weight watchers this is 1 point.
- Enjoy!
THAI CHICKEN CABBAGE SOUP
This is a low-fat, low-cal soup that's incredibly filling and delicious. I eat this at least once a week! I don't know how it tastes cold, though. Don't be afraid to vary the proportions of various foods on your own!
Provided by KLEENESTAR
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Place chicken breasts and broth in to a stockpot or Dutch oven. Bring to a boil and let simmer for about 20 minutes, or until chicken is cooked through. Remove the chicken from the broth and set aside to cool.
- Put the leeks and carrots into the pot and simmer them for 10 minutes, or until tender. Shred the cooled chicken in to bite sized pieces and return it to the pot. Add the cabbage and egg noodles and cook another 5 minutes or until the noodles are soft. The soup should be thick like a stew. Serve hot and flavor to taste with Thai chili sauce.
Nutrition Facts : Calories 274.9 calories, Carbohydrate 42.3 g, Cholesterol 61.3 mg, Fat 3.1 g, Fiber 7.1 g, Protein 20.8 g, SaturatedFat 0.7 g, Sodium 118.3 mg, Sugar 9.3 g
THAI CHICKEN CABBAGE SOUP
Found this on another site, modified it into a slow cooker recipe and spruced it up a bit to give it some more flavor. Easy, warm and comforting.
Provided by Larawithoutau
Categories Stocks
Time 6h5m
Yield 1 large crockpot, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Place all ingredients, chicken on the bottom (except mushrooms, pea pods & ramen noodles) in slow cooker on low 6-8 hours. Stir and shred chicken. Add mushrooms & ramen noodles (break if desired, or leave whole). Cover and cook another 5 minutes or so. Add sliced pea pods (they will cook quickly in hot broth). Serve with more chili paste (or chili sauce) if desired. Garnish with fresh cilantro, if desired.
Nutrition Facts : Calories 253.6, Fat 5.9, SaturatedFat 2, Cholesterol 30, Sodium 790.9, Carbohydrate 34.5, Fiber 7.1, Sugar 12.4, Protein 17.3
THAI CABBAGE SLAW
Make and share this Thai Cabbage Slaw recipe from Food.com.
Provided by cilantro grrl
Categories Thai
Time 5m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together lime juice, rice vinegar, soy sauce, peanut butter, water, chili garlic sauce, and garlic.
- Add remaining ingredients and toss to coat with dressing.
- Garnish with chopped peanuts, if desired.
THAI CABBAGE SALAD
This is a wonderful cabbage salad, served hot! I can't remember where it came from, but I served it tonight with Broiled Tilapia in coconut curry sauce (Recipe #116882) and decided it should be on here :)
Provided by sapowell
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine the first four ingredients in a small bowl; stir well and set aside.
- Heat sesame oil in a wok on medium high heat.
- Add ginger and garlic; saute for 1 minute.
- Add cabbage, bell pepper, and carrot; saute for 2 minutes.
- Add lime juice mixture and bean sprouts; saute for an additional 2 1/2 minutes or until cabbage is tender.
- Remove from heat and sprinkle with chopped cilantro.
Nutrition Facts : Calories 68.7, Fat 1.5, SaturatedFat 0.2, Sodium 730.6, Carbohydrate 13.3, Fiber 3.4, Sugar 7.8, Protein 3
THAI CABBAGE SALAD
A great recipe is like a strong friendship-it gets better with age. Epicurious member Sooz Wolhuter of Laguna Beach, California, crafted this cabbage salad years ago, riffing on a coleslaw recipe. The blend of ribboned cabbage, carrots, cucumbers, peppers, and green onions mixed with spicy soy and chile garlic is perfect for large gatherings. If peanuts aren't enough protein for you, add some seared Ahi tuna or grilled sliced chicken to bulk it up.
Yield Makes 20 servings
Number Of Ingredients 15
Steps:
- In a small bowl or glass jar with a tight-fitting lid, whisk together the vinegar, soy sauce, sugar or honey, chile garlic sauce, sesame oil, garlic, and chiles. Slowly whisk in the vegetable oil or, if using a jar, add the vegetable oil, seal the jar, and shake vigorously.
- In a large salad bowl, toss together the cabbage, carrots, cucumber, and red bell pepper. Shake or whisk the dressing thoroughly, then pour it over the salad and toss to coat the vegetables. Add the onions and cilantro and toss again. Sprinkle the salad with peanuts and serve.
- The DRESSING can be made ahead and refrigerated, in the glass jar or another airtight container, up to 1 week. Whisk or shake before using.
THAI STIR-FRIED CABBAGE
I first made this because it sounded so unique. But I'll make it again and again because it's so full of flavor! My meat-and-potatoes husband doesn't like it, but I guess that leaves more for me! The recipe calls for unsweetened coconut, but I haven't been able to find it, so I just used a little less of the sweetened.
Provided by genie533
Categories < 15 Mins
Time 13m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the lime juice, fish sauce, and red pepper flakes, set aside.
- In a wok or heavy-bottomed skillet, heat a few tbsps of oil over high heat.
- Add cabbage, scallions & garlic, & stir-fry for no more than 5 minutes, or until the cabbage is hot through.
- Add the mixture from step 1 to the cabbage, and stir to coat. Let it cook just another minute, and stir in the coconut.
- Serve topped w/ peanuts.
Nutrition Facts : Calories 180.1, Fat 16.1, SaturatedFat 5.6, Sodium 706.6, Carbohydrate 7.7, Fiber 3.1, Sugar 2.5, Protein 4.3
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