Shredded Cabbage Salad With Rice Vinegar Ginger And Sesame Food

JAPANESE-STYLE CABBAGE SALAD

Japanese-Style Cabbage Salad image

This fabulous salad recipe is comparable to what is served in Japanese restaurants. It's vegan and tastes great! It goes well with traditional Japanese foods and also with American foods instead of coleslaw.

Provided by Cynthia

Categories World Cuisine Recipes Asian Japanese

Time 25m

Yield 12

Number Of Ingredients 11

Ingredients

3 tablespoons sesame oil
3 tablespoons rice vinegar
1 clove garlic, minced
1 teaspoon grated fresh ginger root
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon black pepper
½ large head cabbage, cored and shredded
1 bunch green onions, thinly sliced
1 cup almond slivers
¼ cup toasted sesame seeds

Steps:

Whisk together sesame oil, vinegar, garlic, ginger, sugar, salt, and pepper in a small bowl until the sugar has dissolved. Toss the cabbage, green onions, almonds, and sesame seeds in a large bowl with the dressing until well coated.

Nutrition Facts : Calories 125.9 calories, Carbohydrate 8.1 g, Fat 9.6 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 207.6 mg, Sugar 3.5 g

ASIAN SLAW - CRUNCHY ORIENTAL CABBAGE SALAD WITH ASIAN DRESSING

Asian Slaw - crunchy Oriental Cabbage Salad with Asian Dressing image

Recipe video above. A light, healthy, CRUNCHY Asian salad that is a great side for all types of Asian foods. Dressing is a great salty / sour / spicy lime dressing reminiscent of Thai and Vietnamese food. Add CHICKEN if making this as a meal. Serves 8 - 10 as a side, 4 as a meal with chicken.

Provided by Nagi | RecipeTin Eats

Categories Noodles Salad

Time 15m

Number Of Ingredients 17

Ingredients

3 cups green cabbage or Chinese cabbage (, shredded)
3 cups red cabbage (, shredded)
2 large carrots (, julienned)
3 cups bean sprouts
3 green onions (, finely sliced on the diagonal )
1/2 cup coriander / cilantro leaves
1/2 cup mint leaves
1/4 cup Asian Fried Shallots ((optional), to garnish (Note 1))
3 tbsp rice vinegar ((Note 2))
3 tbsp soy sauce ((Note 3))
2 tsp fish sauce (, or more soy (Note 4))
2 tbsp lime juice (, or more rice vinegar (Note 5))
3 tbsp peanut oil ((Note 6))
1 1/2 tbsp sugar (, any type)
1/2 tsp birds eye or other red chilli (, finely minced (optional))
2 garlic cloves (, minced)
3 cups shredded cooked chicken

Steps:

Combine the dressing ingredients in a jar and shake well.
Combine the salad ingredients, except the Asian Fried Shallots.
Pour over dressing and toss to combine.
Garnish with Asian Fried Shallots. Serve!

Nutrition Facts : ServingSize 415 g, Calories 313 kcal, Carbohydrate 21.3 g, Protein 29.4 g, Fat 13.3 g, SaturatedFat 2.5 g, Cholesterol 54 mg, Sodium 1045 mg, Fiber 3.6 g, Sugar 9.3 g

CABBAGE SALAD WITH RICE VINEGAR

Cabbage Salad With Rice Vinegar image

Make and share this Cabbage Salad With Rice Vinegar recipe from Food.com.

Provided by Roza Bockelman

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3/4 lb Coleslaw
1/4 lb bean sprouts
2 tomatoes, chopped
1 tablespoon light soy sauce
2 teaspoons oriental sesame oil
2 teaspoons vegetable oil
2 tablespoons rice wine vinegar
1/4 teaspoon sugar

Steps:

Combine first 3 ingredients in a bowl and set aside. Combine remaining ingredients and salt and pepper to taste in a jar with a tight-fitting lid. Shake vigorously. Pour dressing over salad and toss.

Nutrition Facts : Calories 121.8, Fat 6.9, SaturatedFat 1, Cholesterol 6.8, Sodium 275.7, Carbohydrate 15.2, Fiber 2.6, Sugar 3.1, Protein 3

SHREDDED CABBAGE SLAW WITH GINGER VINAIGRETTE

Shredded Cabbage Slaw with Ginger Vinaigrette image

An Asian twist on classic coleslaw, this bright salad combines red and green cabbage varieties and gets its tang from yuzu-infused rice-wine vinegar, a generous squeeze of lime, and freshly grated ginger.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 20m

Yield Serves 6 to 8

Number Of Ingredients 10

Ingredients

2 tablespoons yuzu rice vinegar, such as O brand
1/3 cup fresh lime juice (from 2 limes)
1 tablespoon grated fresh ginger (from a 2-inch piece)
1 tablespoon sugar
2 tablespoons vegetable oil
Kosher salt and freshly ground pepper
4 cups finely shredded Savoy or green cabbage
2 cups finely shredded red cabbage
2 cups finely julienned carrots (from 3 to 4 medium)
Toasted sesame seeds, for serving

Steps:

Whisk together vinegar, lime juice, ginger, and sugar. Whisk in oil; season with salt and pepper. Toss in a large bowl with cabbages and carrots. Top with sesame seeds.

RICE STICK SALAD WITH SHREDDED VEGETABLES

Rice Stick Salad With Shredded Vegetables image

Rice stick salad is a terrific vehicle for vegetables. Play around with the ingredients here - if you have different vegetables than those called for, try them. You might shred lettuce in addition to the cabbage, add some bean sprouts, add a minced chili or some cayenne if you want a little spice.

Provided by Martha Rose Shulman

Categories weekday, salads and dressings

Time 45m

Yield Serves six

Number Of Ingredients 16

Ingredients

1 1/2 cups purple cabbage, finely shredded
7 to 8 ounces thin rice sticks
1 tablespoon shredded pickled ginger (optional)
1 cup shredded or julienne carrot
1/2 cup julienne cucumber
1/2 cup julienne red pepper
2 tablespoons chopped or slivered fresh mint
1/4 cup chopped cilantro
2 tablespoons fresh lime juice
2 tablespoons seasoned rice vinegar
1/2 teaspoon sugar
2 teaspoons minced ginger
1 tablespoon low-sodium soy sauce
2 tablespoons Asian sesame oil
2 tablespoons canola oil
optional: 1 cup shredded chicken, cooked

Steps:

Place the cabbage in a bowl, salt generously and cover with cold water. Let sit for 15 minutes, then drain and dry on paper towels.
Meanwhile, place the rice sticks in another bowl and cover with hot water. Let sit for 20 minutes, until pliable, while you prepare the vegetables. Drain, and cut the noodles in half, into roughly 6- to 8-inch lengths, with kitchen scissors.
In a large bowl, toss the noodles with the pickled ginger, all of the vegetables, chicken (if using), mint and cilantro.
Whisk together the lime juice, rice vinegar, sugar, ginger, soy sauce, sesame oil and canola oil. Toss with the noodle mixture, transfer to a platter or salad bowl, and serve.

Nutrition Facts : @context http, Calories 236, UnsaturatedFat 8 grams, Carbohydrate 34 grams, Fat 10 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 170 milligrams, Sugar 3 grams, TransFat 0 grams

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CRUNCHY CABBAGE SLAW WITH SESAME GINGER DRESSING

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ประเภท Entrée or Side

Start by bringing a pot of water to a boil. Then add chicken, slightly reduce heat to medium-high, cover, and cook until done all the way through — about 10 minutes. Then remove and use two forks to shred. Set aside.
In the meantime, prepare dressing by adding coconut aminos, rice vinegar, sesame oil, maple syrup, fresh ginger, and garlic to a jar (or mixing bowl) and shaking vigorously (or whisking) to combine.
Taste and adjust flavor as needed, adding more ginger for zing, garlic for kick, maple syrup for sweetness, sesame oil for more prominent toasted sesame flavor, or coconut aminos for more saltiness. Set aside.
Shred your napa cabbage, red cabbage, and carrot, slice the green onions, and add to a large serving dish or bowl. Toss to combine.

Shredded Cabbage Salad With Rice Vinegar Ginger And Sesame Food

JAPANESE-STYLE CABBAGE SALAD

This fabulous salad recipe is comparable to what is served in Japanese restaurants. It's vegan and tastes great! It goes well with traditional Japanese foods and also with American foods instead of coleslaw.

ASIAN SLAW - CRUNCHY ORIENTAL CABBAGE SALAD WITH ASIAN DRESSING

Recipe video above. A light, healthy, CRUNCHY Asian salad that is a great side for all types of Asian foods. Dressing is a great salty / sour / spicy lime dressing reminiscent of Thai and Vietnamese food. Add CHICKEN if making this as a meal. Serves 8 - 10 as a side, 4 as a meal with chicken.

CABBAGE SALAD WITH RICE VINEGAR

Make and share this Cabbage Salad With Rice Vinegar recipe from Food.com.

SHREDDED CABBAGE SLAW WITH GINGER VINAIGRETTE

An Asian twist on classic coleslaw, this bright salad combines red and green cabbage varieties and gets its tang from yuzu-infused rice-wine vinegar, a generous squeeze of lime, and freshly grated ginger.

RICE STICK SALAD WITH SHREDDED VEGETABLES

Rice stick salad is a terrific vehicle for vegetables. Play around with the ingredients here - if you have different vegetables than those called for, try them. You might shred lettuce in addition to the cabbage, add some bean sprouts, add a minced chili or some cayenne if you want a little spice.

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