EASY NAPA CABBAGE SLAW RECIPE
Make this napa cabbage slaw recipe in just 15 minutes! This napa slaw is the perfect summer side for grilled or bbq meats, and I get asked for the recipe.
Provided by Emily Dingmann of myeverydaytable.com
Categories Salad
Time 15m
Number Of Ingredients 11
Steps:
- Prep ingredients: Thinly slice cabbage and onion.Mince garlic.
- Layer napa cabbage, onions, and blue cheese in serving bowl and chill until serving.
- Whisk together garlic, olive oil, apple cider vinegar, dijon mustard, honey, celery seed, sea salt, and pepper until emulsified.
- Toss dressing with cabbage and chill for 5-10 minutes before serving.
Nutrition Facts : ServingSize 1 cup, Calories 134 calories, Sugar 1 g, Sodium 339.8 mg, Fat 11.4 g, SaturatedFat 3.7 g, TransFat 0 g, Carbohydrate 5 g, Fiber 0.2 g, Protein 4.7 g, Cholesterol 10.6 mg
GINGER GARLIC STEAK AND NOODLE SALAD
One of our favorite restaurants makes a beef and noodle dish, and I had to make it my own. I created this salad using some of my favorite ingredients: I love what the heat of the Fresno adds against the sweetness of the mango. I even got my kale in there, too!
Provided by Katie Lee Biegel
Categories main-dish
Time 6h
Yield 6 to 8 servings
Number Of Ingredients 30
Steps:
- For the steak: In a wide, shallow container with a lid, add the avocado or vegetable oil, soy sauce, sugar, ginger, garlic and sesame oil. Whisk to combine. Add the steak and coat in the marinade. Cover and refrigerate for 4 to 6 hours. Remove the steak from the refrigerator to come to room temperature before cooking, about 1 hour.
- Preheat a grill or grill pan to medium-high heat. Remove the steak from the marinade, pat dry and sprinkle with salt and pepper. Cook for 2 to 3 minutes per side for medium-rare with an internal temperature of 125 degrees F. Remove from the heat and set aside to rest, about 10 minutes. Squeeze the juice of the lime on the rested steak and slice against the grain.
- For the salad: Cook the udon noodles according to the package instructions.
- In a small bowl, combine the avocado or vegetable oil, soy sauce, vinegar, honey, mustard, sesame oil, garlic, ginger, salt and lime juice. Whisk thoroughly to combine and set aside.
- In a large bowl, combine the cabbage and kale. Add the carrots, cilantro, mint, scallions, chiles and noodles and toss to combine. Add the dressing and toss to coat. Add the mango and gently toss. Sprinkle the salad with the peanuts. Arrange the steak over the salad.
- Divide the salad and steak among plates. Serve with lime wedges.
GINGERED STEAK AND NAPA CABBAGE SALAD
Categories Gourmet
Number Of Ingredients 19
Steps:
- Make marinade:
- In a shallow bowl stir together marinade ingredients.
- Add filets to marinade, turning to coat, and marinate at room temperature 15 minutes. Remove filets from marinade, letting excess drip off, and reserve marinade. In a 10-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté filets about 4 minutes on each side for medium-rare meat. Transfer filets to a cutting board.
- In any drippings remaining in skillet cook mushrooms with salt, stirring frequently, until golden, about 3 minutes. Add reserved marinade, water, and honey and bring to a boil. Remove skillet from heat and cool mixture 10 minutes.
- In a large bowl combine cabbage, mizuna or arugula, bell pepper, pear, scallions, and all but 4 sprigs coriander. Add mushroom mixture and toss to coat. Cut filets into thin slices. Mound cabbage mixture on 4 dinner plates and arrange steak slices on top. Garnish with reserved coriander sprigs.
GINGER-MAPLE STEAK WITH NAPA CABBAGE AND GRILLED ONIONS
Steps:
- Whisk marinade ingredients in medium bowl. Place beef steaks and 1/2 cup marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours. Cover and refrigerate remaining marinade for dressing.
- Preheat charcoal grill to medium heat.
- Remove steaks from marinade; discard marinade. Sprinkle steaks with pepper. Place steaks in center of grill over medium, ash-covered coals; arrange onion around steaks.
- Grill steaks, uncovered, 15 to 18 minutes for medium-rare to medium doneness, turning occasionally. Grill onions 15 to 20 minutes or until tender, turning occasionally.
- Carve steaks into slices. Cut onion slices into quarters. Toss cabbage, onion and 2 tablespoons reserved dressing in large bowl. Arrange beef on cabbage mixture. Drizzle with some of the dressing. Pass remaining dressing.
GINGER STEAK SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 1 serving
Number Of Ingredients 16
Steps:
- For the steak and marinade: Combine the soy sauce, sherry, brown sugar and garlic in a resealable plastic bag. Mix together, place the steak in the bag and seal. Marinate for 5 minutes (or up to 2 hours if you have time).
- For the salad dressing: Combine the olive oil, soy sauce, ginger, lime juice, granulated sugar, garlic and jalapenos in a small bowl.
- Heat a grill pan over medium-high heat. When hot, brush it with the olive oil. Remove the steak from the marinade, letting any excess drain off, and cook to medium rare on the grill pan, about 1 1/2 minutes per side. Transfer the steak to a plate, allowing it to cool slightly.
- For the salad: In a bowl, toss the salad greens, tomatoes and half of the green onions with about three-quarters of the salad dressing.
- Place the steak on a cutting board and slice thinly, then pour the juices from the plate over the top of the steak. Mound the tossed salad on a serving plate, then arrange the sliced steak on top. Pour the remaining salad dressing over the top. Sprinkle the remaining green onions over the salad and serve.
NAPA CABBAGE STEAK
What if cabbage was the most important thing on the plate? Chef Nobu Matsuhisa came up with this meatless dish to answer that very question.
Provided by skat5762
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Slice off bottom inch of cabbage at stem end.
- Remove one layer of leaves and discard.
- Carefully remove remaining leaves until you get to smaller central ones.
- Reserve smaller leaves for another use.
- You should have about 12 large leaves.
- Place one leaf on work surface.
- Top with another leaf facing the opposite direction, that is, with cut end at leafy end.
- Dust with pinch of sea salt.
- Continue stacking leaves, alternating their direction, and dusting every second leaf with salt.
- Place stack four inches from end of a 16-inch sheet of foil.
- Lift end of foil over stack of leaves and tightly roll, wrapping the foil as you go.
- Be careful that foil is wrapped around only the outside of cabbage roll.
- Tightly tie roll with butcher's cord at 1 1/2- to 2-inch intervals.
- You should be able to make 6 ties.
- Use large knife to slice about 1/2 inch from ends of roll, so cut sides are smooth.
- Then slice roll in sections between cord.
- You should have 6 thick rounds of cabbage, each wrapped in foil and tied.
- Preheat oven to 250 degrees.
- Heat 1 tablespoon olive oil in skillet large enough to hold rolls, a cut side down, in single layer.
- Cook rolls over medium-low heat until lightly browned on bottom and steam rises from center, 5 to 8 minutes.
- Turn rolls and cook on other side until lightly browned.
- Remove rolls to baking dish and place in oven.
- While cabbage is cooking, mix yuzu juice, soy sauce and grapeseed oil together and set aside.
- Place remaining olive oil in skillet.
- Add mushrooms and sauté over medium-high heat until softened and lightly browned.
- Remove from heat.
- If not serving dish immediately, place mushrooms in small baking dish in oven to keep warm.
- To serve, remove cabbage from oven and, keeping rolls standing on a cut side, transfer to serving dish or put each on a salad plate.
- Snip cords and carefully remove foil.
- Cabbage rolls should hold together neatly.
- Sprinkle cabbage rolls with bonito flakes.
- Toss mushrooms with yuzu mixture, place a few mushroom pieces on top of each cabbage roll and serve.
NAPA CABBAGE SALAD WITH PEANUTS AND GINGER
Napa cabbage, a stellar lettuce stand-in, adds crunch and much-needed variety to salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together vinegar, mustard, ginger, and oils until dressing is smooth. Season with salt and pepper.
- In a large bowl, combine cabbage, bell pepper, cilantro, and peanuts. Add dressing to taste, and toss to combine. Serve.
Nutrition Facts : Calories 193 g, Fat 17 g, Fiber 2 g, Protein 4 g
CHINESE NAPA CABBAGE SALAD (GLUTEN-FREE)
This recipe was inspired by California Pizza Kitchen's Chinese Chicken Salad. I made it gluten-free and eliminated the chicken, but if you eat chicken, you can add a barbecued chicken on top and make it a main dish. When you chop an entire napa cabbage, it may seem like a lot, but once you add the dressing, it wilts down. I used both black and white sesame seeds, but if you have only one kind, you can just double the amount. For more healthy gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog: www.innerharmonynutrition.com.
Provided by InnerHarmonyNutriti
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- In a very large bowl, mix all the vegetables, sunflower seeds and sesame seeds.
- In a small bowl, mix the remaining 11 ingredients from garlic to black pepper for the dressing.
- Pour the dressing on the salad and mix well. Set aside to let it wilt for 30 minutes.
- Infuse love and serve!
Nutrition Facts : Calories 244.9, Fat 21.2, SaturatedFat 2.9, Sodium 776, Carbohydrate 12.8, Fiber 2.7, Sugar 7.3, Protein 3.1
NAPA CABBAGE SALAD WITH A CRUNCH
A nice refreshing salad for the summer. I do not care for coleslaw but this salad is wonderful. It does not have the heavy mayo base. The dressing also works wonderfully on a tossed green salad or steamed veggies.
Provided by Chef Buggsy Mate
Categories Salad Dressings
Time 20m
Yield 6-10 serving(s)
Number Of Ingredients 12
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.
NAPA CABBAGE SALAD WITH PEANUTS AND GINGER
Steps:
- In a small bowl, whisk together vinegar, mustard, ginger, and both oils until dressing is smooth and combined. Season with salt and pepper.
- In a large bowl, combine cabbage, bell pepper, cilantro, and peanuts. Add dressing to taste, and toss to combine. Serve immediately, garnished with cilantro sprigs.
CHINESE NAPA CABBAGE SALAD WITH GRILLED FLANK STEAK
I made this one day after picking up napa cabbage to make eggrolls with and had a lot left over. It's great for a main course salad served with pot stickers, eggrolls, or a Chinese soup.
Provided by CookinCowgirl
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- Marinate the flank steak in a plastic bag and refrigerate for 2 hours.
- Prepare the dressing in a blender and refrigerate it.
- Toast the sesame seeds in a small skillet until light brown.
- Grill the flank steak on a high heat 3-4 minutes each side, discarding the marinade.
- The flank steak will be medium rare, but the dressing will finish "cooking" it.
- Place the steak on a plate and let it rest for 10 minutes. Boil the vermicelli in salted water according to package directions.
- Rinse the pasta in cold water and drain.
- Thinly slice the flank steak against the grain.
- In a large salad bowl toss all the ingredients together and refrigerate for an hour or more, then serve it.
Nutrition Facts : Calories 470.2, Fat 24.8, SaturatedFat 4.7, Cholesterol 51.4, Sodium 1161.3, Carbohydrate 41.6, Fiber 2.5, Sugar 5.1, Protein 20.2
VIETNAMESE GRILLED STEAK AND CABBAGE SALAD
Make and share this Vietnamese Grilled Steak and Cabbage Salad recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 12h12m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To make the marinade, grate the zest from 1 lime; juice that lime. Whisk together 1/4 cup soy sauce, lime juice and zest, ginger and sesame oil. Chop 2 cloves garlic. With a mortar and pestle or with the flat side of a knife, mash the garlic into a paste. Whisk into the marinade.
- Place the steak in a shallow dish and cover with the marinade, turning completely to coat. Cover the dish with plastic wrap and refrigerate for at least 1 hour and up to 12 hours. (Alternate method: place steak in a ziplock bag, pour over marinade, squeeze out air, seal and massage to distribute marinade.) Remove the steak from the refrigerator 30 minutes before cooking.
- In the meantime in a food processor fitted with the large grating attachment, shred the carrots. Transfer to a large bowl. Add cabbage and cilantro; toss well. Cover tightly with plastic wrap and refrigerate for up to 3 hours.
- To make the vinaigrette, juice the remaining lime. In a small bowl, whisk together the remaining 2 tablespoons soy sauce, vinegar, olive or peanut oil, fish sauce, lime juice and cayenne. Chop the remaining garlic clove. Using a mortar and pestle or with the back of a knife, mash garlic to a paste; whisk into the vinaigrette.
- Heat a broiler or grill. Remove the steak from the marinade, scraping off excess; season with salt and pepper to taste. Cook, turning once halfway through, until browned, 5 or 6 minutes per side for medium/medium-rare. Transfer to a cutting board and let rest for 5 minutes. Thinly slice against the grain.
- To assemble, add just enough of the vinaigrette to the salad to coat it; toss well. Taste and add more dressing or salt or lime juice if desired. Place the salad onto the center of a platter and top with the steak. Sprinkle with chopped peanuts and drizzle with more vinaigrette.
Nutrition Facts : Calories 329.2, Fat 15.1, SaturatedFat 5.4, Cholesterol 96.4, Sodium 1270.6, Carbohydrate 15.3, Fiber 4.5, Sugar 5.1, Protein 35.1
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