Cashew Cabbage Food

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CASHEW CABBAGE



Cashew Cabbage image

The New Year always sparks my resolve to eat more vegetables. I have not made this cashew cabbage recipe in a long time, but the flavors are wonderful, plus it's versatile - you can use what you have on hand.

Provided by Susan Feliciano

Categories     Other Main Dishes

Time 30m

Number Of Ingredients 13

2 Tbsp cooking oil, for high heat
1 small onion, thinly sliced
2 stalk(s) celery, thinly sliced
1 carrot, peeled and cut julienne
1 c sliced mushrooms
1 bell pepper, cut julienne
1 c whole cashews
1/4 c white wine
1/4 c low sodium soy sauce
1 to 2 lb finely shredded green cabbage
1-2 dash(es) dark sesame oil
1-2 dash(es) garlic powder
fresh ground black pepper (if desired)

Steps:

  • 1. In a wok or large deep skillet, heat oil over medium-high heat. Stir-fry onion, celery, and carrot for about 5 minutes. Add mushrooms, pepper, and cashews, and stir-fry another 3 minutes.
  • 2. Add wine, soy sauce, and cabbage. Stir well, cover, and steam until cabbage wilts slightly, about 5 minutes. Stir in sesame oil and garlic powder.
  • 3. Continue stirring until cabbage is done to your liking. May season with black pepper if desired.

CRUNCHY CABBAGE SALAD WITH CASHEWS



Crunchy Cabbage Salad With Cashews image

The combination of ramen noodles and cabbage make this salad a successful and "crunchy" combination!

Provided by TishT

Categories     Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

4 cups green cabbage, cored and thinly sliced
3 medium carrots, grated
3 green onions, chopped
1 (4 1/2 ounce) can mandarin orange segments, drained
1 (3 ounce) package chicken-flavored ramen noodles, reserve ramen flavor packet for dressing
1/2 cup canola oil
1/4 cup rice vinegar
2 tablespoons toasted sesame oil
3 tablespoons sugar
2 cups unsalted roasted cashews or 2 cups peanuts

Steps:

  • In a large serving bowl, combine the cabbage, carrots, green onions, and orange segments.
  • Refrigerate until ready to toss salad Crush the ramen noodles into 1/2-inch pieces.
  • Empty the ramen flavor packet into a small mixing bowl.
  • Whisk in the canola oil, vinegar, sesame oil, and sugar, stirring until the dressing is well blended.
  • Refrigerate until ready to serve When you are ready to serve the salad, pour the dressing over the salad and toss to coat everything evenly.
  • Add the cashews or peanuts and noodles, tossing again.
  • Serve immediately.

Nutrition Facts : Calories 883.3, Fat 69.8, SaturatedFat 10.8, Sodium 731.7, Carbohydrate 59.2, Fiber 5.8, Sugar 21.1, Protein 14.4

CASHEW CHICKEN STIR FRY



Cashew Chicken Stir Fry image

A healthy and delightful one dish meal. Low sodium soy sauce can be used.

Provided by Sweet B

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 15

4 skinless, boneless chicken breast halves, cut into bite-size pieces
1 tablespoon Cajun seasoning blend (such as Tony Chachere's®), or to taste
1 ¼ cups chicken broth
1 tablespoon cornstarch
4 teaspoons soy sauce, divided
2 tablespoons olive oil, divided
2 cups shredded cabbage
25 sugar snap peas, chopped
10 small spears fresh asparagus, trimmed and cut into bite-size pieces
3 stalks celery, chopped
½ red bell pepper, cut into thin strips
2 green onions, chopped
1 (8 ounce) can sliced bamboo shoots, drained
½ cup cashews
1 pinch paprika, or to taste

Steps:

  • Sprinkle chicken pieces with Cajun seasoning.
  • Whisk chicken broth, cornstarch, and 3 teaspoons soy sauce together in a bowl until completely blended.
  • Heat 1 tablespoon olive oil in a deep frying pan or wok over high heat. Cook and stir chicken in hot oil until cooked through, 6 to 10 minutes. Remove chicken from pan and drain any accumulated liquids.
  • Heat remaining 1 tablespoon olive oil in the frying pan or wok over high heat. Stir fry cabbage, snap peas, asparagus, celery, red bell pepper, green onions, and bamboo shoots for 1 minute. Stir in 1 teaspoon soy sauce. Continue cooking until vegetables are tender but still crisp, about 3 minutes.
  • Stir chicken into cabbage mixture. Pour chicken broth mixture over chicken mixture, reduce heat to medium, and simmer until sauce thickens, about 1 minute. Reduce heat to low; add cashews and cook until heated through, 1 minute. Sprinkle with paprika.

Nutrition Facts : Calories 615.1 calories, Carbohydrate 61.8 g, Cholesterol 71.1 mg, Fat 19 g, Fiber 16.8 g, Protein 44.3 g, SaturatedFat 3.6 g, Sodium 1224.6 mg, Sugar 5.3 g

STIR-FRIED CABBAGE WITH CASHEWS



Stir-Fried Cabbage With Cashews image

F&W Magazine, newsletter 01/092008. Looks very interesting and have put it here for safe-keeping.

Provided by Manami

Categories     Greens

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 1/2 tablespoons tomato paste
2 1/2 tablespoons soy sauce
2 1/2 teaspoons balsamic vinegar
1/2 teaspoon kikkoman Thai sweet chili sauce
1 1/2 tablespoons vegetable oil
1 garlic clove, minced
crushed red pepper flakes, to taste
2 lbs savoy cabbage, cut into 2-inch pieces
1/2 cup roasted whole cashews

Steps:

  • In a bowl, mix the tomato paste, soy sauce, vinegar, black bean-chile sauce and 1/4 cup of water.
  • Heat the oil in a wok.
  • Add the garlic & crushed red pepper flakes(if using) and stir-fry over moderately high heat for about 30 seconds.
  • Add the cabbage and stir-fry until just wilted, about 5 minutes.
  • Add the sauce mixture and stir-fry for 1 minute.
  • Serve topped with the cashews and brown rice.

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