"MILLION DOLLAR" CHINESE CABBAGE SALAD
This recipe is always a hit...with kids too! I used to call it my 'Million Dollar Salad' because buying the sesame seeds was so expensive. Now I buy the sesame seeds in bulk at a health food store and it's much more affordable.
Provided by malo1
Categories Salad Vegetable Salad Recipes
Time 40m
Yield 10
Number Of Ingredients 9
Steps:
- In a bowl, whisk together vegetable oil, sugar, wine vinegar, and soy sauce until the sugar has dissolved. Refrigerate the dressing while preparing the salad.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread the broken ramen noodles, almonds, and sesame seeds onto a baking sheet.
- Bake the ramen noodle mixture until lightly browned, about 15 minutes, stirring often. Watch carefully to prevent burning. Allow mixture to cool.
- Just before serving, mix together the napa cabbage and green onions with toasted ramen mixture in a salad bowl until thoroughly combined; toss with the dressing.
Nutrition Facts : Calories 337.8 calories, Carbohydrate 27.7 g, Fat 23.7 g, Fiber 3.3 g, Protein 6.3 g, SaturatedFat 4.3 g, Sodium 176.7 mg, Sugar 11.4 g
CHINESE CABBAGE SALAD WITH SESAME DRESSING
Homemade sesame dressing jazzes up a simple, 15-minute cabbage salad.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- In tightly covered container, shake all dressing ingredients.
- In medium glass or plastic bowl, toss salad ingredients and dressing. Cover and refrigerate until serving time.
Nutrition Facts : Calories 60, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 6 g, TransFat 0 g
CHINESE CABBAGE SALAD
Beautiful salad to serve with your favorite Chinese dishes!! Sesame oil and rice vinegar are a must for the authentic Chinese flavor.
Provided by MommyBennett
Categories Salad Coleslaw Recipes No Mayo
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- In a small skillet, toast sesame seeds over medium heat until golden brown and fragrant.
- In a small bowl, mix together vinegar, sesame oil, olive oil, sugar, salt, pepper, and ramen seasoning packet.
- In a large bowl, mix together cabbage, carrots, and crushed ramen noodles. Toss with dressing to coat evenly. Top with toasted sesame seeds.
Nutrition Facts : Calories 175.8 calories, Carbohydrate 11.6 g, Fat 14.4 g, Fiber 2.5 g, Protein 1.7 g, SaturatedFat 2.1 g, Sodium 268.6 mg, Sugar 7 g
MISSION CHINESE FOOD'S CABBAGE SALAD
Danny Bowien, the chef and an owner of Mission Chinese Food in San Francisco and sometimes New York, wanted to have a Chinese version of Caesar salad on his menu. The dish that he and Angela Dimayuga, his executive chef, came up with is not Chinese in the least. Nor does it owe anything to Caesar save for a tin of anchovies. It is instead a Japanese ode to umami, the mysterious fifth flavor beyond sweet and salty, bitter and sour. Miso, tahini, soy sauce and dried seaweed provide a riot of flavors, and fried kasha and the raw vegetables provide copious crunch. Serve the dish alongside simple grilled chicken or pork, with a bowl of white rice. These don't even have to be all that good. You could serve this recipe alongside a teriyaki-glazed laptop case and receive plaudits for the meal. Don't have one of the ingredients? Omit! ''If you don't have it, leave it out,'' Bowien said in an interview. ''It still works.''
Provided by Sam Sifton
Time 45m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Cut cabbage in half, and remove core. Cut into 1-inch wedges and then into 1-inch pieces. Toss these lightly in a bowl, and set aside.
- Under running cold water, scrub beet with a vegetable brush or paper towel. Trim the beet top and beet root to provide a flat base for slicing on a mandoline. Set thickness to 1/8 inch, and slice beets into flat rounds. Season beets with half the lemon juice, and add them to the bowl with cabbage. Set aside.
- Make sesame-anchovy dressing. In a small bowl, cover hijiki with warm tap water. Allow to bloom for 15 minutes, then drain well, and season with ume vinegar or red-wine vinegar. Add miso, tahini, rice vinegar, shiro shoyu, the remaining lemon juice and the anchovies, and whisk to combine. Dressing should have a thick, almost mayonnaise-like consistency.
- Make the kasha furikake. Pour neutral oil into a sauté pan, and place over medium-high heat until it begins to shimmer. Pour kasha into the hot pan, and stir it quickly with a spoon to coat with oil. Allow kasha to fry in the oil, stirring constantly, until it has darkened by two shades of brown. Drain kasha through a fine strainer, and transfer to a plate covered by paper towel. While it is hot, season with the seaweed, which should adhere to the kasha. When it has cooled, mix kasha in a small bowl with the toasted sesame seeds and, if using, the shio kombu. Salt to taste.
- Make the salad. Add 3 tablespoons of the sesame-anchovy dressing to the bowl with the cabbage and the beets, and mix well to combine. Add more dressing if necessary. Transfer the salad to a serving bowl, and sprinkle 4 tablespoons or so of the kasha furikake over the top. (Leftover kasha furikake may be passed at the table, or saved to eat over white rice.)
CABBAGE SALAD WITH PEANUT DRESSING (VEGAN)
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
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
CHINESE CABBAGE SALAD
Wow! This is a terrific variation of a favorite recipe. I found this recipe in Capitol Cookin' "Politically Correct" Recipes from Idaho's Political People and then some. The pineapple is the secret ingredient. This recipe is courtesy of Former Senator Roger and Leslie Madsen. Serving size is estimated.
Provided by AmyZoe
Categories Salad Dressings
Time 15m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Toast almonds and sesame seeds for 1 minute in oven or broil.
- Mix cabbage, uncooked ramen noodles, almonds, sesame seeds, green onion, and pineapple.
- In a separate container, mix salad oil, pineapple juice, water, rice vinegar, and sugar. Mix until sugar appears dissolved.
- Pour salad dressing over top of salad.
- Salt and pepper to taste.
- You may add chunks of cooked chicken if you desire.
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