THAI MARINATED BEEF CABBAGE SALAD WITH WARM SHALLOT VINAIGRETTE
Steps:
- Combine all ingredients and mix well. Can be stored in the refrigerator until ready for use.
- In a saucepan or small wok, heat the canola oil until hot. In a tall container, combine the shallots, lemongrass and chiles. Pour the hot oil over the mixture and stir. Slowly add the fish sauce, lime juice, vinegar and sesame oil. Put vinaigrette back into the saucepan to bring back to a simmer. Pour over the cabbage mixture to coat. There will be leftover vinaigrette. Check for seasoning.
- Combine the jalapenos and serrano chiles, sambal, shallots, garlic and honey in a food processor and blend into a smooth paste. While the processor is running, slowly add the soy sauce and rice vinegar. Season. The mixture can be made up ahead and stored in the refrigerator.
- Set oven on broiler or heat a grill. Quickly marinate sirloin in chile mixture for 3 to 5 minutes, turning to coat completely. Cook sirloin to a medium rare, about 4 minutes a side. Let beef rest for 3 minutes before slicing into thin strips.
- PLATING On a large plate, place a mound of the cabbage mixture and arrange sirloin slices around the salad. Garnish with sesame seeds.
MARINATED VEGETABLE SALAD
This recipe is so versatile because you can use whatever vegetables you family prefers. It's a nice change from typical mayonnaise-based salads. -Rita Wagers, Emporia, Kansas
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- In a large salad bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over the vegetable mixture and toss to coat. , Cover and refrigerate for 8 hours or overnight, stirring occasionally.
Nutrition Facts : Calories 146 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 433mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
FAVORITE CABBAGE SALAD
This cabbage salad really has been a favorite for decades. It is easy to make and travels well for potluck suppers. -Edna Culbertson, Jenison, Michigan
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine cabbage, green pepper and onion. In a small bowl, combine mayonnaise, vinegar, sugar and salt. Pour over cabbage mixture and toss to coat. Cover and refrigerate at least 4 hours. Stir in bacon just before serving.
Nutrition Facts : Calories 90 calories, Fat 6g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 169mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.
THE BEST RED CABBAGE SALAD
This red cabbage salad is perfect for potlucks!
Provided by The Sea Salt
Categories Salad Coleslaw Recipes No Mayo
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Combine sugar, onion, and celery salt in a large bowl. Let sit for 1 hour.
- Add cabbage to the marinade and stir to combine. Pour in vinegar and oil and mix well. Season with black pepper; top with blue cheese and almonds.
Nutrition Facts : Calories 318.8 calories, Carbohydrate 26.7 g, Cholesterol 12.7 mg, Fat 21 g, Fiber 4.4 g, Protein 8.6 g, SaturatedFat 4.9 g, Sodium 832.4 mg, Sugar 18.8 g
MARINATED CABBAGE SALAD
This is my mother-in-laws recipe. It is always requested for family get togethers. She says to use far less oil and sugar than the recipe calls for but I have printed it as is. Time includes overnight marinating time.
Provided by Wendys Kitchen
Categories Vegetable
Time 12h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all dressing ingredients together until sugar melts.
- Mix salad stuff and pour dressing over.
- Leave to stand in fridge overnight.
- Serve at room temperature.
GRILLED BASS WITH CABBAGE SALAD
This weeknight grilled fish dinner is perfect for when the end of summer meets early fall. Striped bass is simply grilled and served with a crunchy cabbage slaw that's loaded up with sweet apples, walnuts and a lemon-honey dressing. Just what you need when the warm weather starts to get a little cooler!
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to medium high. Whisk the lemon juice and honey in a large bowl. Slowly whisk in 1/4 cup olive oil. Add the cabbage, apple, walnuts, 1/2 teaspoon salt and a few grinds of pepper. Toss until well coated.
- Blot the fish dry with paper towels, then score the skin at 3/4-inch intervals, cutting about 1/4 inch into the flesh to prevent the fish from curling when cooked. Cut the fish into 4 equal pieces. Season all over with salt, pepper and the paprika. Brush the skin of the fish with the remaining 1 tablespoon olive oil.
- Oil the grill grates. Add the fish to the grill, skin-side down, and gently press with a spatula. Grill until the skin is crisp and the fish is cooked about halfway up the side, about 5 minutes, rotating the fish if it starts to flare up. Flip the fish and continue grilling until just cooked through, about 3 more minutes.
- Add the parsley to the cabbage salad; season with salt and pepper. Divide the salad among plates, top with the fish and serve with lemon wedges.
Nutrition Facts : Calories 490, Fat 32 grams, SaturatedFat 4 grams, Cholesterol 117 milligrams, Sodium 495 milligrams, Carbohydrate 23 grams, Fiber 6 grams, Sugar 14 grams, Protein 30 grams
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
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