INDIAN CABBAGE SALAD
Steps:
- Mix all the veggies in a medium bowl.
- Heat oil in a small saucepan over medium heat. Once the oil is hot and shimmering, add mustard seeds and allow them to pop. Turn the heat off once the mustard seeds start to pop. Add asafetida, turmeric & red chili powder.
- Pour this tempering over the veggies. Add salt and lemon juice. Mix well and enjoy.
Nutrition Facts : Calories 77 kcal, Carbohydrate 9 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Sodium 487 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
SPICY CABBAGE SALAD
Steps:
- In a blender or mini chop, combine the chipotles, adobo sauce, crema, oil, lemon juice, honey and salt and puree. Set aside
- Cut the cabbage into quarters and remove the core. Using a knife or mandolin, shred the cabbage into thin strips. Place in a large bowl, add the shredded carrots and mix. Add the chipotle dressing and toss to coat. Cover and refrigerate until ready to serve.
SPICY CABBAGE SALAD RECIPE
New Orleans hot spot Turkey and the Wolf serves this bright and spicy cabbage salad with sliced jalapeños and a coconut dressing laced with Sriracha.
Provided by Tasting Table Staff
Categories Side Dish, Vegetable Main, Vegetable
Time 40m
Number Of Ingredients 25
Steps:
- Make the dressing: In a small saucepan, heat the vegetable oil over medium heat. Add the garlic, chiles, galangal and onion, and cook until softened, 3 to 4 minutes. Add the fish sauce, sugar, shrimp paste, chile flakes, Sriracha and tamarind paste. Cook, stirring often, until caramelized and fragrant, 4 to 5 minutes.
- Remove from the heat and stir in the coconut milk and lime juice. Transfer to a blender and purée until smooth, then set aside to cool.
- Make the salad: In a large bowl, toss all the salad ingredients together, leaving out the garnishes. Check for seasoning, then transfer to a serving bowl or platter. Garnish with the sunflower seeds and fried garlic, then serve.
Nutrition Facts : Calories 212 calories, Carbohydrate 19 g carbohydrates, Cholesterol 12 mg cholesterol, Fat 14 g fat, Fiber 5 g fiber, Protein 8 g protein, SaturatedFat 7 g saturated fat, ServingSize 0 g, Sodium 585 mg, Sugar 8 g, TransFat 0 g
SPICY CABBAGE SALAD
Make and share this Spicy Cabbage Salad recipe from Food.com.
Provided by threeovens
Categories Greens
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine lemon and oil; slowly whisk in olive oil until emulsified, season with salt and pepper.
- Toss cabbage, onion, and cilantro together in another bowl; just before serving, drizzle cabbage mixture with the dressing.
- Toss, season with additional salt and pepper, if needed.
SPICY CABBAGE SLAW
Steps:
- Combine all of the ingredients in a large bowl. Stir and toss well. Can be stored in the refrigerator 2 days.
SPICY SHREDDED NAPA CABBAGE SALAD
A red chile mixed into this crunchy salad provides the perfect amount of heat (in flavor, not temperature).
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 7
Steps:
- Combine lemon juice and chile slices in a bowl. Pour in oil in a slow, steady stream, whisking constantly until emulsified. Season with salt and pepper.
- Toss together cabbage, scallions, and cilantro in a large bowl. Just before serving, drizzle with dressing, and season with salt and pepper; toss.
CABBAGE SALAD
Our Spicy Asian Dressing makes this cabbage salad stand out.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 3
Steps:
- Toss together all ingredients.
SPICY CABBAGE SALAD WITH TURKEY AND PEANUTS
After a heavy meal, we look for recipes that double as a palate cleanser, with spice, zing, and freshness. With some vegetables that, you know, still have some crunch.
Provided by Andy Baraghani
Categories Bon Appétit Thanksgiving leftovers turkey Peanut Cabbage Salad Anchovy Celery Green Onion/Scallion Cilantro
Yield 4 servings
Number Of Ingredients 17
Steps:
- Toss cabbage and 1/2 tsp. salt in a large bowl. Massage vigorously with your hands until cabbage begins to release water and soften, about 2 minutes (this will both season and tenderize the leaves). Drain; set aside.
- Mix anchovies, lemon zest, lemon juice, vinegar, soy sauce, miso, and sugar in a large bowl; whisk in oil. Add cabbage, celery and celery leaves, scallions, chile, cilantro, and turkey meat to bowl and toss to combine; season with salt.
- Serve salad topped with peanuts and sesame seeds.
- Do Ahead
- Dressing can be made 1 day ahead. Cover and chill. Rewhisk before using.
SPICY CAJUN CABBAGE
I threw this together one night when I was craving a Cajun chicken pasta dish I used to make. I've missed it since going low-carb. This dish was a perfect substitute! Great texture and a very, very mild vegetable flavor. Mostly just Cajun yumminess! Adjust the spices to your taste.
Provided by Carolyn Chieffe Perrine
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Combine chili powder, thyme, smoked paprika, oregano, cayenne pepper, cumin, onion powder, and salt in a bowl.
- Melt butter in a large skillet over medium heat; cook and stir onion in hot butter until translucent, about 5 minutes. Add garlic and cook until soft, about 2 minutes; stir shredded cabbage into onion and garlic. Cook and stir cabbage mixture until cabbage starts to soften, about 5 more minutes.
- Stir spices into cabbage mixture and cook, stirring often, until spices are evenly mixed in and cabbage is tender, 3 more minutes.
Nutrition Facts : Calories 114.2 calories, Carbohydrate 14.3 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 5.5 g, Protein 3 g, SaturatedFat 3.8 g, Sodium 663.2 mg, Sugar 6.7 g
SPICY CABBAGE AND CHICKEN SALAD
Steps:
- Fill a small saucepan half full with water, add the salt, and bring to a rolling boil over high heat. Drop in the chicken breasts. When the water starts bubbling at the edges of the pan, remove the pan from the heat and cover tightly. Let stand for 20 minutes. The chicken should be firm yet still yield a bit to the touch. Remove the chicken from the pan and reserve the light stock for another use (see Note) or discard. When cool enough to handle, shred with your fingers into thin pieces, pulling the meat along its natural grain. Put the chicken in a large bowl and let it cool to room temperature.
- Meanwhile, put the onion in a small bowl and add the white vinegar just to cover. Set aside for 15 minutes; the vinegar will reduce the harshness of the onion. Drain well and add to the bowl with the chicken, along with the cabbage, carrot, and Vietnamese coriander.
- To make the dressing, using a mortar and pestle, mash the chiles, garlic, sugar, and salt together into a fragrant orange-red paste. This releases and combines the oils from the chile and garlic. Scrape the paste into a bowl and add the fish sauce and rice vinegar, stirring to dissolve the sugar and salt and to combine well.
- Just before serving, pour the dressing over the salad and toss to mix well. The salad will wilt slightly. Taste and adjust the flavors to your liking, balancing the sour, sweet, salty, and spicy. Transfer to a serving plate, leaving any unabsorbed dressing behind, and serve.
- Finely Shredding
- When a recipe calls for finely shredding an ingredient, usually carrot or ginger, you don't need a four-sided box grater-shredder, nor do you need to cut perfect julienned strips. Instead, cut the item crosswise into coins or on the diagonal into slices a scant 1/8 inch thick. (Note that when you are cutting diagonal slices, the angle of your knife determines the overall length of the final shreds.) Assemble the slices into several short stacks-flat side against the cutting board for stability-and, using a sharp knife and keeping your knuckles well curled to avoid nicking your fingers, cut vertically at 1/16- to 1/8-inch intervals to create fine shreds. Don't expect the shreds to be uniform in length. In fact, some variation is fine-even attractive.
- Notes
- The salad may be readied through step 3 up to 4 hours in advance. Cover the vegetables and chicken and refrigerate, and cover the dressing and leave at room temperature. Return the vegetables and chicken to room temperature before tossing.
- Serve this salad with a bowl of Basic Rice Soup (page 67). Use the light stock left over from poaching the chicken as part of the liquid for making the soup. At the table, invite guests to put some of the salad into their soup. It not only cools the soup a bit (helpful in a tropical climate such as Vietnam), but also adds interesting texture and flavor.
- Omit the chicken to create a zesty Vietnamese slaw that tastes good with all kinds of barbecue.
SPICY CABBAGE
Make and share this Spicy Cabbage recipe from Food.com.
Provided by LeVert Thomas
Categories Vegetable
Time 27m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in 12-inch skillet until hot. Cook and stir onion, garlic, jalape?o peppers, green pepper, cumin, coriander, turmeric and salt over medium heat until onion is tender, about 5 minutes.
- Stir in tomatoes and cabbage. Heat to boiling; reduce heat. Cover and simmer until cabbage is tender, about 12 minutes. Stir in vinegar.
Nutrition Facts : Calories 69.6, Fat 3.7, SaturatedFat 0.5, Sodium 164.3, Carbohydrate 8.9, Fiber 3.1, Sugar 5.1, Protein 1.9
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SPICY CABBAGE SALAD RECIPE | MYRECIPES
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4/5 (1)Total Time 10 minsServings 8Calories 115 per serving
- Combine cider vinegar, vegetable oil, sugar, chopped garlic, grated ginger and crushed red pepper in a large bowl. Stir well until sugar has dissolved.
- Pile shredded cabbage and grated carrots on top of dressing and toss until blended. Season with salt and pepper. Refrigerate, covered, until ready to serve.
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