Cabbage Salad With Mango And Peanuts Food

CRUNCHY NOODLE SALAD WITH CABBAGE AND PEANUT SAUCE

Crunchy Noodle Salad with Cabbage and Peanut Sauce image

Provided by Bobby Flay

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1 head romaine lettuce, thinly shredded
1 head white cabbage, thinly shredded
2 carrots, thinly shredded
1 package of wonton skins, sliced thin and fried, reserve some for garnish
2 green onions, thinly sliced
1/2 cup smooth natural peanut butter
1/4 cup rice wine vinegar
1 tablespoon water
Pinch red pepper flakes
2 teaspoons toasted sesame oil
2 teaspoons soy sauce
1 teaspoon sugar
1/4 cup chopped cilantro leaves

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.

CABBAGE SALAD WITH PEANUT DRESSING (VEGAN)

Cabbage Salad With Peanut Dressing (Vegan) image

From Veg Times, this recipe calls for Napa cabbage (aka Chinese cabbage). Nice change from lettuce, and for those who don't care for the usual coleslaw, this one has a distinct Asian flavour with the sesame oil, ginger and soy. Lots of room to add more veggies as you wish! UPDATE: I was able to make this in advance for a party by mixing up the dressing a few days in advance and storing in a tightly sealed jar in the fridge. The night before, I cut up all the veg, including the cilantro and put it all in a plastic bag. A few hours before we were due to eat, I tossed it all together. It worked out really nicely. I also used regular cabbage and it was still great. If you like dressing I suggest doubling that part, you can always keep extra for another meal if you don't use it all.

Provided by magpie diner

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons smooth peanut butter
3 tablespoons rice wine vinegar
1 tablespoon Braggs liquid aminos (or tamari or soy sauce)
1 tablespoon brown rice syrup
1 tablespoon sesame oil
2 teaspoons fresh ginger, minced
1/2 teaspoon red pepper flakes, crushed
4 cups napa cabbage, shredded
1 small red bell pepper, thinly sliced
1 large carrot, coarsely grated
3 green onions, thinly sliced
fresh cilantro (optional)
sesame seeds, optional to garnish

Steps:

Make the dressing by whisking together the first 7 ingredients (peanut butter through to red pepper flakes).
Chop up all the veg and then toss together with the dressing. Sprinkle with chopped fresh cilantro and sesame seeds to garnish if you wish. Enjoy!

Nutrition Facts : Calories 131, Fat 9.8, SaturatedFat 1.8, Sodium 77.1, Carbohydrate 8.8, Fiber 2.9, Sugar 4.1, Protein 4.5

MANGO & PINE NUT SALAD

Mango & Pine Nut Salad image

Beans, greens, tropical mango with spicy dijjon dressing topped with buttery pine nuts, will drive that healthy fact right out of your mind.

Provided by Betty Bel

Categories Salad Dressings

Time 15m

Yield 4 Bowls, 4 serving(s)

Number Of Ingredients 11

Ingredients

2 cups chopped fresh mango
1/3 cup orange juice
2 tablespoons olive oil
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups shredded cos lettuce
1 cup finely shredded red cabbage
1 cup chopped green onion
2 (8 ounce) cans cannellini beans, rinsed and drained
1/4 cup pine nuts

Steps:

In a food processor or blender, puree 1/4 cup mango, orange juice, oil, mustard, salt, and pepper.
In a large bowl, combine the lettuce, cabbage, green onions, beans, remaining mango and pine nuts. Toss gently with the dressing and divide into four bowls.

Nutrition Facts : Calories 360.4, Fat 13.5, SaturatedFat 1.6, Sodium 340.2, Carbohydrate 50.7, Fiber 11.1, Sugar 16.6, Protein 14.2

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