Napa Cabbage And Ginger Slaw Food

NAPA CABBAGE SLAW

Napa Cabbage Slaw image

Cutting the mayonnaise brings out the sweet flavor of Napa cabbage and makes this slaw low in fat. Substitute malt vinegar for rice vinegar in this side dish, if you like.

Provided by Martha Stewart

Time 10m

Number Of Ingredients 7

Ingredients

8 cups shredded Napa cabbage (from 1 medium head)
3 medium carrots, cut into matchsticks
1 tablespoon sugar
1/4 cup rice vinegar
1 1/2 teaspoons toasted sesame oil
2 tablespoons soy sauce
1/2 cup fresh mint leaves, torn if large

Steps:

In a large bowl, toss together cabbage and carrots. In a small bowl, combine sugar, vinegar, sesame oil, and soy sauce. Stir until sugar dissolves, then pour over cabbage mixture. Toss until slaw is coated and top with mint leaves.

Nutrition Facts : Calories 62 g, Fat 1 g, Fiber 3 g, Protein 2 g

SPICY NAPA CABBAGE SLAW WITH CILANTRO DRESSING

Spicy Napa Cabbage Slaw with Cilantro Dressing image

Provided by Ruth Cousineau

Categories Salad Ginger Side No-Cook Fourth of July Picnic Quick & Easy Dinner Lunch Hot Pepper Summer Family Reunion Grill Healthy Cabbage Cilantro Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1/4 cup rice vinegar (not seasoned)
2 teaspoons sugar
1 teaspoon grated peeled ginger
2 tablespoons vegetable oil
1 fresh serrano chile, finely chopped, with seeds
1 small head Napa cabbage (1 1/2 pounds), cored and cut crosswise into 1/2-inch slices
1 bunch scallions, sliced
1/2 cup coarsely chopped cilantro

Steps:

Whisk together vinegar, sugar, ginger, oil, chile, and 1/2 teaspoon salt. Add remaining ingredients and toss well. Let stand, tossing occasionally, 10 minutes.

GRILLED SLAW WITH GINGER AND SESAME

Grilled Slaw With Ginger and Sesame image

Napa makes an excellent cabbage for grilling. Its elongated shape provides greater surface area to char - and thus smoke - over a hot fire than a round cabbage. Its leaves are less tightly packed than conventional cabbage, allowing for deep penetration of the smoke flavor. Also known as Chinese cabbage, napa cabbage is native to China and pairs well with Asian seasonings, such as sesame oil, rice vinegar and ginger. To notch up the heat, add a spoonful of Asian chile paste.

Provided by Steven Raichlen

Categories salads and dressings, slaws, vegetables, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 14

Ingredients

Canola or grapeseed oil, for brushing the grate
1 head napa cabbage (about 2 pounds)
1 Asian pear
2 scallions
2 to 3 tablespoons sesame oil, plus 3 tablespoons for the dressing
Sea salt and freshly ground black pepper
1 red bell pepper
2 jalapeños
2 tablespoons granulated sugar, plus more to taste
1 tablespoon minced fresh ginger
1 garlic clove, minced
2 tablespoons rice vinegar, plus more to taste
2 tablespoons black or toasted white sesame seeds (optional)
1 teaspoon Chinese or Vietnamese chile paste (optional)

Steps:

Light your grill, building a hot fire and set it up for direct grilling. Brush or scrape the grill grate clean and grease it with a tightly folded paper towel dipped in canola oil.
Meanwhile, cut the cabbage lengthwise into quarters through the core. Cut the pear in half lengthwise and scoop out the seeds. Lightly brush the cabbage, pear and scallions all over with 2 to 3 tablespoons sesame oil and season with salt and pepper.
Grill the cabbage until darkly charred on all sides, 2 to 3 minutes per side. Char just the outside; the inside should remain cool, firm and crisp. Transfer to a sheet pan to cool.
Grill the cut sides of the pear until grill-marked, 2 to 3 minutes per side. Grill the scallions, bell pepper and jalapeños until grill-marked, turning halfway through, about 4 minutes. Transfer to the sheet pan. Let the vegetables cool to room temperature.
Make the dressing: In a large bowl, mash together the sugar, ginger and garlic with 1/2 teaspoon each salt and pepper. Add the rice vinegar and whisk until the salt and sugar are dissolved. Whisk in the remaining 3 tablespoons sesame oil, plus the sesame seeds and chile paste, if using.
Cut away and discard the core of each cabbage quarter, then thinly slice the charred cooled napa cabbage crosswise, and add it to the dressing. Julienne the pear, bell pepper and jalapeño and add them to the slaw, discarding the bell pepper and jalapeño seeds. Thinly slice the scallions crosswise, discarding the root ends, and add them as well.
Taste the slaw for seasoning, adding more vinegar, sugar and salt to taste. Refrigerate until serving and serve within a couple hours of mixing.

NAPA CABBAGE SLAW

Napa Cabbage Slaw image

Provided by Bobby Flay

Categories side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 lime, juiced
3 tablespoons rice vinegar
2 tablespoons Asian chili oil
1 tablespoon mayonnaise
1 tablespoon soy sauce
3 cups finely shredded napa cabbage
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1/2 cup thinly sliced snow peas
3 scallions, thinly sliced
Salt and freshly ground black pepper

Steps:

Whisk together the lime juice, vinegar, chili oil, mayonnaise and soy sauce in a large bowl. Add the cabbage, peppers, snow peas and scallions and toss to combine. Season with salt and pepper, to taste. Refrigerate for at least 30 minutes to allow flavors to meld.

ASIAN COLESLAW

Asian Coleslaw image

A great twist on cabbage salad. The peanut butter in the dressing is the secret.

Provided by RRITCHESKE

Categories Salad Vegetable Salad Recipes

Time 30m

Yield 10

Number Of Ingredients 14

Ingredients

6 tablespoons rice wine vinegar
6 tablespoons vegetable oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons minced fresh ginger root
1 ½ tablespoons minced garlic
5 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
2 cups shredded napa cabbage
2 red bell peppers, thinly sliced
2 carrots, julienned
6 green onions, chopped
½ cup chopped fresh cilantro

Steps:

In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.

Nutrition Facts : Calories 183.6 calories, Carbohydrate 16.1 g, Fat 12.6 g, Fiber 3.4 g, Protein 4 g, SaturatedFat 2 g, Sodium 513.6 mg, Sugar 10.7 g

NAPA CABBAGE AND GINGER SLAW

Napa Cabbage and Ginger Slaw image

Make and share this Napa Cabbage and Ginger Slaw recipe from Food.com.

Provided by ccferne

Categories Vegetable

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

6 cups napa cabbage, finely shredded
2 cups carrots, shredded
1 large red bell pepper, julienned
1/2 cup pickled ginger, finely shredded
1/2 cup seasoned rice vinegar

Steps:

Mix all ingredients.
Cover and chill up to 6 hours before serving.

Nutrition Facts : Calories 25.7, Fat 0.2, SaturatedFat 0.1, Sodium 24.5, Carbohydrate 5.7, Fiber 1.9, Sugar 2.9, Protein 1.1

NAPA CABBAGE SLAW WITH CARROTS AND SESAME

Napa Cabbage Slaw with Carrots and Sesame image

This Asian-flavored slaw made with napa cabbage, carrots, and sesame seeds is best served within an hour of being dressed.

Provided by chpmnk42

Categories Salad Coleslaw Recipes No Mayo

Time 35m

Yield 8

Number Of Ingredients 12

Ingredients

⅓ cup white wine vinegar
2 teaspoons toasted sesame oil
2 teaspoons vegetable oil
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon sugar
1 teaspoon minced fresh ginger root
¼ teaspoon salt
1 small head napa cabbage, thinly sliced
2 carrots, peeled and grated
¼ cup toasted sesame seeds
4 scallions, thinly sliced

Steps:

Bring white wine vinegar to a simmer in a small saucepan over medium heat. Cook until reduced to 2 tablespoons, 4 to 6 minutes. Transfer to a large bowl and let cool completely, about 10 minutes. Whisk in sesame oil, vegetable oil, rice vinegar, soy sauce, sugar, ginger, and salt.
Add cabbage and carrots to the bowl with the dressing and toss to coat. Let stand 5 minutes. Add sesame seeds and scallions.

Nutrition Facts : Calories 76.8 calories, Carbohydrate 7.7 g, Fat 4.8 g, Fiber 2.2 g, Protein 2.3 g, SaturatedFat 0.7 g, Sodium 206.8 mg, Sugar 3.8 g

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