Warm Sesame Cabbage Salad With Soy And Scallions Zip And Steam Recipes

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WARM SESAME CABBAGE SALAD WITH SOY AND SCALLIONS (ZIP AND STEAM)

Zip lock has come out with these great little steamer bags. I'm going to down load several of the recipes for safe keeping. The idea is that steamed vegetables and meat are supposed to be better for you, because there is very little added fat. I suppose you could also make this in a traditional steamer, however, the cook times may vary.

Provided by MsSally

Categories     < 15 Mins

Time 8m

Yield 2 serving(s)

Number Of Ingredients 8



Warm Sesame Cabbage Salad With Soy and Scallions (Zip and Steam) image

Steps:

  • Combine all ingredients in a Medium or Large Ziploc® Brand Zip 'n Steam™ Bag.
  • Seal bag and shake gently to combine ingredients. Pat ingredients into single layer. Place bag in microwave.
  • Microwave on full power for 3 minutes or until cabbage is tender.
  • Allow bag to stand for 1 minute before handling. Carefully open bag and serve.
  • Garnish as desired with sesame seeds.

Nutrition Facts : Calories 70.5, Fat 5.8, SaturatedFat 0.8, Sodium 257.6, Carbohydrate 4.4, Fiber 1.5, Sugar 2, Protein 1.3

1 head savoy cabbage, cabbage, shredded (Chinese, about 3 cups)
1/2 cup red bell pepper, thinly sliced
2 scallions, chopped (green and white parts)
2 teaspoons reduced sodium soy sauce
2 teaspoons toasted sesame oil
1 pinch salt
1 pinch crushed red pepper flakes (optional)
1 teaspoon toasted sesame seeds

WARM CABBAGE SALAD BY SAM ZIEN

From Sam Zien's "Just Cook This!" cooking show on Discovery Health. Similar to other warm cabbage salads listed on Recipe Zaar, but a napa cabbage is used. The ready-bacon is fine, but this would probably be better with pre-cooked regular bacon cut into small pieces.

Provided by Mad-catter

Categories     Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5



Warm Cabbage Salad by Sam Zien image

Steps:

  • Place cabbage in a large bowl with cheese on top. Cook mushrooms in about a tablespoon of olive oil until quite soft. Add bacon.
  • Continue to cook both about 3 more minutes until bacon just begins to get a little crispy. Add dressing to pan, being careful as it will splatter, heat through. Pour mushroon-bacon dressing on the cabbage and mix well.
  • Season with a little Kosher salt and fresh ground black pepper.

Nutrition Facts : Calories 195.7, Fat 14.9, SaturatedFat 7.5, Cholesterol 30.9, Sodium 526.7, Carbohydrate 6.3, Fiber 1.9, Sugar 2.7, Protein 10.8

6 ounces honey mustard dressing
6 cups finely shredded napa cabbage, about 1 medium head
2 ounces ready bacon, diced
8 ounces white mushrooms, sliced
4 ounces crumbled blue cheese

WARM CABBAGE SALAD

Cabbage and caraway seeds together are great. This salad is best made with green, red, napa and savoy cabbages, in any combination. Source: Williams Sonoma Seasonal Celebration Cookbook

Provided by E.A.4957

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8



Warm Cabbage Salad image

Steps:

  • In a large frying pan over medium heat, warm the olive oil.
  • Add the shallots and saute', stirring occasionally, until soft, about 10 minutes.
  • Add the cabbages and caraway seeds, cover and partially cook, stirring often, until the cabbages just begin to soften, about 10 minutes.
  • Add the apples and vinegar and stir together.
  • Continue to cook, stirring occasionally until the apples are warm, 1 to 2 minutes.
  • Season with salt and pepper.
  • Stir in the parsley and transfer to a warmed serving dish.
  • Serve immediately.

2 tablespoons extra virgin olive oil
2 large shallots, minced
2 -3 lbs assorted cabbage, cored and cut into shreds 1/4 inch wide
1/2 teaspoon caraway seed (or more if you like)
2 tart green apples, such as granny smith,halved,cored and cut into thin slices
3 tablespoons white wine vinegar
salt & freshly ground black pepper, to taste
1/4 cup fresh flat leaf parsley

WARM CABBAGE SALAD WITH CRISPY TOFU

Make and share this Warm Cabbage Salad With Crispy Tofu recipe from Food.com.

Provided by Het3529

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14



Warm Cabbage Salad With Crispy Tofu image

Steps:

  • Spread tofu over paper towel-lined baking sheet. Drain for 20-30 minutes, press gently, season with salt and pepper.
  • Whisk 3 tablespoons oil, vinegar, soy sauce, sugar and chili-garlic sauce together in a bowl, cover and micorowave until simmering, 1-2 minutes. Measure out and reserve 2 tablespoons dressing separately for drizzling over tofu. Toss remaining dressing with coleslaw mix, peanuts, scallions, cilantro, and mint.
  • Combine cornstarch and cornemeal in shallow dish. Coat tofu thoroughly with mixture, press gently to adhere mix, transfer to wire rack set in rimmed backing sheet.
  • Heat remaining 3/4 cup oil in a nonstick skillet over medium high heat until shimmering. Working in batches cook tofu until crisp and gold on all sides, about 4 minutes. Remove, let excess oil drip off, place on paper towel lined plate, drizzle tofu with reserved dressing and serve with cabbage salad.
  • Recipe adapted from American Test Kitchens "The Complete Vegetarian Cookbook".

Nutrition Facts : Calories 915.5, Fat 69.9, SaturatedFat 9.4, Sodium 894.5, Carbohydrate 55.2, Fiber 8.3, Sugar 13.2, Protein 26.7

28 ounces soft tofu, halved lengthwise and sliced crosswise
salt and pepper
3/4 cup plus 3 tablespoons vegetable oil
5 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons sugar
1 -2 teaspoon asian chili-garlic sauce
14 ounces green coleslaw mix
3/4 cup dry roasted peanuts, chopped
4 scallions, sliced thin
1/2 cup fresh cilantro leaves
1/2 cup chopped of fresh mint
3/4 cup cornstarch
1/4 cup cornmeal

MICHIGAN CONEY SAUCE RECIPE

About 1 and 1/2 cups generously sauces up 8 hot dogs. You can split the sauce into zip lock bags, squeeze out the air, and freeze. The sauce keeps very well in the freezer for up to a year.

Provided by Virginia Cherry Blo

Categories     Sauces

Time 3h30m

Yield 10 cups

Number Of Ingredients 9



Michigan Coney Sauce Recipe image

Steps:

  • Brown beef and onions in the cup of water.
  • Add all other ingredients and bring to a boil.
  • Reduce to a simmer, uncovered, stirring occasionally, until thick-usually about 3 hours.

3 lbs ground beef, ground very finely (sometimes called triple grind at meat markets or put yours in a food processor in small batches)
1 (28 ounce) can tomato juice (good quality)
6 tablespoons chili powder
4 medium onions, very finely diced
1 cup water
1 1/2 teaspoons garlic powder
1 teaspoon Tabasco sauce
1 teaspoon salt
1 teaspoon black pepper

SESAME CABBAGE SALAD

I'm not sure where she got this from, but I was given this Hawaiian recipe to make for a luau today. It came out fantastic! This recipe make A LOT of salad, so I recommend cutting it by at least a half unless you're planning on feeding a lot of people. According to the recipe, it's best served the same day. Any longer than that and the ramen gets soggy. Also, it didn't have enough dressing, so I'd increase the amount of oil and vinegar. For the peppers, I used red bell peppers to offset the overwhelming amount of green in the salad ;) Last but not least, I grabbed the wrong kind of ramen and got the oven-roasted chicken kind but it was still awesome!

Provided by RedheadAblaze

Categories     Greens

Time 35m

Yield 15-20 serving(s)

Number Of Ingredients 10



Sesame Cabbage Salad image

Steps:

  • Mix cabbage, green onions, peas and celery (or peppers).
  • Break up dry Ramen noodles and toss inches.
  • Mix dressing of vinegar, oil, soup mix and sugar.
  • Toss dressing, toasted almonds and sesame seeds with salad mix.

Nutrition Facts : Calories 273.4, Fat 19.5, SaturatedFat 3, Sodium 422.1, Carbohydrate 20.7, Fiber 4.2, Sugar 4.9, Protein 6.6

1 head cabbage, chopped
1 bunch green onion, chopped
1/2 cup chopped celery or 1/2 cup bell pepper
3 (3 ounce) packages chicken-flavored ramen noodles, dry
1 (16 ounce) bag frozen peas, cooked or thawed (optional)
1/2 cup vegetable oil
1/4 cup cider vinegar
2 tablespoons sugar
1 (8 ounce) bag chunk almonds, toasted
4 tablespoons sesame seeds, toasted

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