Spicy Simple Cabbage Salad Food

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10 CABBAGE SALADS WITH PLENTY OF CRUNCH



10 Cabbage Salads With Plenty of Crunch image

Try these cabbage salad recipes when you want a fresh, crunchy, healthy side dish! From coleslaw to Asian, Mediterranean, and Mexican versions, these simple salads are sure to be regulars in your rotation.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 10

Everyday Cabbage Salad
Asian Cabbage Salad
Mediterranean Cabbage Salad
Sesame Lime Cabbage Salad
KFC Coleslaw
Indian Cabbage Salad
Apple Cabbage Salad With Walnuts and Gorgonzola
Simple White Cabbage Salad
Spicy Mexican Coleslaw
Thai Cabbage Salad

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a cabbage salad in 30 minutes or less!

Nutrition Facts :

SPICY CABBAGE SALAD



Spicy Cabbage Salad image

Provided by Daphne Brogdon

Categories     side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 8

3 canned chipotle peppers in adobo, chopped, plus 1 tablespoon adobo sauce
1/2 cup Mexican crema
2 tablespoons olive oil
Juice of 1/2 lemon
2 teaspoons honey
1 teaspoon salt
1 small head green cabbage
1 cup shredded carrots

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.

SUNNY'S QUICK CABBAGE SAUTEED SALAD



Sunny's Quick Cabbage Sauteed Salad image

Provided by Sunny Anderson

Time 30m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons olive oil
1/2 teaspoon celery seeds
1 cup shredded carrots
1/2 head green cabbage, thinly sliced
Kosher salt and freshly ground black pepper
1/2 medium red onion, sliced paper thin
2 tablespoons honey
1 tablespoon sambal
1 tablespoon apple cider vinegar
Serving suggestions: Sausages and mustard

Steps:

  • Heat the olive oil in a large skillet over medium heat. Add the celery seeds and let cook for 1 to 2 minutes to bloom. Add the carrots and cook for 2 to 3 minutes. Add the cabbage, then season with salt and pepper and continue to cook until the cabbage is wilted but still has a little bite to it, about 5 minutes.
  • Place the onion in a medium bowl. Add the honey, sambal and vinegar. Mix together to coat and let sit for 5 minutes. Add the onion mixture to the skillet and mix in. Transfer to a serving bowl.

SPICY CAJUN CABBAGE



Spicy Cajun Cabbage image

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

1 teaspoon chili powder
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon ground cayenne pepper
½ teaspoon ground cumin
½ teaspoon onion powder
1 teaspoon salt
2 tablespoons butter
1 small onion, sliced
3 cloves garlic, minced
1 small head cabbage, finely shredded

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 SLAW



Spicy Cabbage Slaw image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 6-8 servings

Number Of Ingredients 7

1 medium white cabbage, finely sliced
2 carrots, peeled and shredded
2 teaspoons celery salt
1/2 to 1 teaspoon red pepper flakes
1 tablespoon dried Mexican oregano crushed
2/3 cup olive oil
1/3 cup red wine vinegar

Steps:

  • Combine all of the ingredients in a large bowl. Stir and toss well. Can be stored in the refrigerator 2 days.

SIMPLE CABBAGE SALAD



Simple Cabbage Salad image

Cabbage maintains a nice crunch when it's tossed with an easy dressing in this simple cabbage salad recipe. This easy salad is perfect for fall when cabbage is at its sweetest.

Provided by Karen Rankin

Categories     Healthy Cabbage Recipes

Time 20m

Number Of Ingredients 9

2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground pepper
8 cups shredded green cabbage (from 1 small head)

Steps:

  • Whisk lemon juice, oil, parsley, mustard, honey, garlic powder, salt and pepper together in a large bowl. Add cabbage and toss to coat; let stand for 10 minutes. Toss again; serve immediately or refrigerate for up to 1 hour before serving.

Nutrition Facts : Calories 124 calories, Carbohydrate 14 g, Fat 7 g, Fiber 4 g, Protein 2 g, SaturatedFat 1 g, Sodium 408 mg, Sugar 9 g

SPICY RANCH CHOPPED CHICKEN CABBAGE SALAD



Spicy Ranch Chopped Chicken Cabbage Salad image

Spicy ranch chopped chicken cabbage salad made with a rainbow of veggies like bell pepper, carrots, crunchy cabbage, sweet corn and a kick of heat from jalapeño. Top this healthy chopped chicken salad with a homemade spicy greek yogurt ranch dressing for a deliciously filling salad that will keep you satisfied!

Provided by Monique Volz of AmbitiousKitchen.com

Categories     Dinner     Gluten Free     Lunch     Nut Free

Time 40m

Number Of Ingredients 34

For the chicken:
1 pound boneless skinless chicken breast
2 tablespoons olive oil
1 tablespoon honey
Juice from 2 small limes
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon garlic powder
½ teaspoon paprika
⅛ teaspoon cayenne pepper
½ teaspoon salt
Freshly ground black pepper
For the salad:
6 cups shredded green cabbage (or a mix of purple and green also works)
½ cup diced green onion (or sub diced red onion)
¾ cup freshly diced cilantro
1 cup shredded carrots (from 2 large carrots)
1 red bell pepper, diced
1 jalapeno, seeded and diced
½ cup roasted pepitas
1 ½ cups fresh raw corn off the cob (or feel free to use thawed frozen corn)*
For the spicy greek yogurt ranch:
¾ cup plain greek yogurt
1 teaspoon garlic powder
1/4 teaspoon onion powder
2 teaspoons fresh lemon juice
3/4 teaspoon dried dill or fresh chopped chives
1/4 teaspoon salt, plus more to taste
2-4 tablespoons water, to thin dressing
1-3 teaspoons hot sauce, depending on how spicy you like it (I love cholula!) or you can sub ½-3/4 teaspoon chipotle chili powder
For topping:
1 cup tortilla strips (or 1 cup slightly crushed tortilla chips)
Optional: 1 avocado, sliced
Extra cilantro and green onion

Steps:

  • Marinate your chicken for at least 30 minutes: in a large bowl, add chicken breast, olive oil, honey, lime juice, chili powder, cumin, garlic powder, paprika, cayenne pepper, salt and freshly ground black pepper. Toss well to combine, then place in the fridge until ready to use.
  • While the chicken is marinating you can prep and chop the veggies for the salad. Place all ingredients for the salad in the bowl, except the tortilla strips (and the dressing).
  • Make your dressing by combining the following ingredients in a medium bowl or mason jar: greek yogurt, garlic powder, onion powder, fresh lemon juice, dried dill, salt, water and hot sauce. Mix or shake until well combined, taste, and add more hot sauce if you like it spicier, then pour dressing all over the salad and use a tongs to combine salad together with dressing.
  • When ready to grill chicken: Preheat your grill to 400 degrees F and scrape off any leftover bits from the grates. Place your chicken breasts on your preheated grill, and close the lid. It's important to keep the lid of your grill closed while your chicken is cooking so that no heat escapes. Cook your chicken breast on the grill for 7-9 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Cook time will vary a bit depending on the size of your chicken breast, so be sure to check the internal temperature in the thickest part of the chicken breast using a meat thermometer.
  • Once chicken is done, cut into strips and top the salad with it, then add tortilla strips. Garnish/top with avocado, cilantro and green onion.

Nutrition Facts : ServingSize 1 serving (based on 4), Calories 492 kcal, Fat 20.9 g, SaturatedFat 2.9 g, Carbohydrate 45.2 g, Fiber 7.6 g, Sugar 14.1 g, Protein 37.8 g

SPICY CABBAGE SALAD



Spicy Cabbage Salad image

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

3/4 cup fresh lemon juice
1 red chili, sliced thin (such as Red Thai)
1/4 cup extra virgin olive oil
salt & freshly ground black pepper
6 cups napa cabbage, shredded (1/2 head)
4 green onions, sliced thing
1/4 cup fresh cilantro, chopped

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 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

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.

SPICY CABBAGE SALAD WITH TURKEY AND PEANUTS



Spicy Cabbage Salad with Turkey and Peanuts image

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

1/2 medium head of green or savoy cabbage, cut into 1-inch pieces
1/2 teaspoon kosher salt, plus more
4 oil-packed anchovy fillets, coarsely chopped
1 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
2 tablespoons unseasoned rice vinegar
1 tablespoon light soy sauce
4 teaspoons white miso
1/4 teaspoon sugar
1 tablespoon vegetable oil
4 celery stalks, thinly sliced on a diagonal, plus 1/2 cup celery leaves
2 scallions, green parts only, thinly sliced on a diagonal
1 serrano chile, thinly sliced
1 cup cilantro leaves with tender stems
1 cup shredded cooked turkey meat
1/3 cup coarsely chopped salted, roasted skin-on peanuts
2 teaspoons black sesame seeds

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.

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