Cabbage Crunch Salad Food

NAPA CABBAGE SALAD WITH A CRUNCH

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.

CRUNCHY CABBAGE SALAD

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.

CABBAGE CRUNCH SALAD

Steps:

• Combine the first five ingredients.
• Mix the dressing and add right before serving.

WHOLE FOODS CABBAGE CRUNCH

Steps:

• Toss all ingredients together and refrigerate until ready to serve.
• Honey Dressing: Mix cider and honey together. Pour in oil drop by drop and whisk until emulsified. Chill if not using right away. Before serving, whisk again and pour over salad. Toss to coat.

CRUNCHY CABBAGE SALAD

Steps:

• Place sesame seeds and almonds on a microwave-safe plate and microwave on high until lightly toasted and you can smell them toasting (about 2 to 3 minutes). Stir frequently while cooking. Set aside.
• In a large bowl, combine cabbage, peppers, snow peas, and green onions. Crush ramen noodles and set aside.
• In a medium bowl, combine oil, water, vinegar, sugar, and 1 seasoning packet. Discard remaining seasoning packet. Beat dressing with wire whisk until combined.
• Just before serving, toss crushed noodles, toasted almonds, and sesame seeds with cabbage mixture. Pour dressing over salad and toss well.

CRUNCHY 3-CABBAGE SLAW

Steps:

• Toss together the cabbage, carrots, onion, bell peppers and jalapeno peppers in a large bowl. Whisk together the vinegar, mustard, and sugar in a medium bowl; season with salt and pepper. Slowly whisk in the oil. Pour the dressing over the vegetables and toss to coat. Season with salt and pepper. Let sit 15 minutes at room temperature before serving.

CRUNCHY CABBAGE SALAD WITH CHICKEN AND ORANGE GINGER DRESSING

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.

CRUNCHY NOODLE SALAD WITH CABBAGE AND PEANUT SAUCE

Steps:

• Combine lettuce, cabbage, carrots, crunchy noodles and green onions in a large bowl. Whisk together peanut butter, vinegar, water, pepper flakes, sesame oil, soy sauce, and sugar in a bowl. If the dressing is still too thick you may add more water. Toss the cabbage mixture with the peanut sauce and place on a large platter. Top with extra crunchy noodles and chopped cilantro.

CRUNCHY CABBAGE AND KALE SALAD WITH GARLIC-PARMESAN VINAIGRETTE

Steps:

• Place the panko, peeled and smashed garlic cloves and thyme sprigs in a medium skillet and set over medium-low heat. Drizzle 2 tablespoons of olive oil over the panko and cook, stirring often, until the panko is golden, about 5 minutes. Season with a 1/2 teaspoon of salt and several grinds of black pepper. Discard the garlic and thyme, then spread the panko on a large plate to cool.
• While the breadcrumbs are cooling, place the cabbage on a cutting board with the root end facing up; cut in half. Place each half cut-side down and then cut each half into 2 equal wedges. Using a sharp knife or mandoline, slice the cabbage wedges into thin ribbons, making sure to avoid slicing the core. (Keeping the core intact helps to hold cabbage in place and makes slicing easier.) Place the sliced cabbage and kale in a large serving bowl.
• Peel and halve the beets. Shave the beet halves with a sharp knife or mandoline into thin half-moon slices and place in the bowl with the sliced cabbage and kale.
• In a small bowl, whisk together the grated garlic clove, vinegar and honey. Whisking continuously, drizzle in the remaining 1/4 cup olive oil until emulsified. Stir in the grated Parmesan. Season with salt and pepper to taste.
• Gently toss the salad with the vinaigrette until evenly dressed. Sprinkle with the almonds, toasted breadcrumbs and shaved Parmesan just before serving.

CRUNCHY SLAW

Steps:

• Mix the cabbage and green onions in a large bowl. In a small saucepan over medium heat, brown the almonds and sesame seeds in the butter.
• Combine the dressing ingredients in a small bowl and stir well. Just before serving, add the sesame seeds, almonds, and crushed raw ramen noodles to the cabbage and green onions. Pour the dressing, a little at a time, over the salad mix, then toss.

CRUNCHY CABBAGE SALAD

Steps:

• Prepare all the ingredients for the salad and mix them in a large bowl.
• Put all the dressing ingredients into a small bowl. Season and whisk until slightly thickened. Pour over the salad and toss until evenly coated.

CRUNCHY RED CABBAGE SLAW SALAD

Steps:

• Using a large knife, shred the cabbage.
• Place in a large bowl with the carrot, apple and green onions.
• Whisk the mayonnaise, vinegar and oil. Season.
• Toss with the salad and serve.