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.
CHINESE CABBAGE SALAD
Beautiful salad to serve with your favorite Chinese dishes!! Sesame oil and rice vinegar are a must for the authentic Chinese flavor.
Provided by MommyBennett
Categories Salad Coleslaw Recipes No Mayo
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- In a small skillet, toast sesame seeds over medium heat until golden brown and fragrant.
- In a small bowl, mix together vinegar, sesame oil, olive oil, sugar, salt, pepper, and ramen seasoning packet.
- In a large bowl, mix together cabbage, carrots, and crushed ramen noodles. Toss with dressing to coat evenly. Top with toasted sesame seeds.
Nutrition Facts : Calories 175.8 calories, Carbohydrate 11.6 g, Fat 14.4 g, Fiber 2.5 g, Protein 1.7 g, SaturatedFat 2.1 g, Sodium 268.6 mg, Sugar 7 g
THAI CABBAGE SALAD
This is a wonderful cabbage salad, served hot! I can't remember where it came from, but I served it tonight with Broiled Tilapia in coconut curry sauce (Recipe #116882) and decided it should be on here :)
Provided by sapowell
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine the first four ingredients in a small bowl; stir well and set aside.
- Heat sesame oil in a wok on medium high heat.
- Add ginger and garlic; saute for 1 minute.
- Add cabbage, bell pepper, and carrot; saute for 2 minutes.
- Add lime juice mixture and bean sprouts; saute for an additional 2 1/2 minutes or until cabbage is tender.
- Remove from heat and sprinkle with chopped cilantro.
Nutrition Facts : Calories 68.7, Fat 1.5, SaturatedFat 0.2, Sodium 730.6, Carbohydrate 13.3, Fiber 3.4, Sugar 7.8, Protein 3
THAI CHINESE CABBAGE SALAD
Steps:
- Trim off any tough or wilted outer leaves from the cabbage and cut the cabbage lengthwise into quarters. Cut out and discard any section of stem in the center of each of the quarters. Cut the quarters crosswise into 1/4-inch shreds.
- In a glass or stainless steel mixing bowl, rub the cabbage with the salt until all the salt dissolves and you can no longer feel it under your fingers, about 5 minutes. Put the cabbage in a colander set over a bowl to drain for about an hour. Rinse the cabbage with cold water and squeeze the cabbage in small clumps to get rid of the extra water. Toss the drained and squeezed cabbage with the rest of the ingredients in a stainless steel or glass mixing bowl. Chill slighty in the refrigerator.
THAI CHINESE-CABBAGE SALAD
Categories Salad Garlic Pepper Vegetable Side No-Cook Lime Hot Pepper Summer Healthy Cabbage Lemongrass Gourmet Fat Free Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8 as a side dish
Number Of Ingredients 9
Steps:
- Discard outer leaves from cabbage. Quarter cabbage and core. Cut quarters crosswise into 1/4-inch-thick slices. Wash cabbage well in a large bowl of cold water and spin dry. In a large glass or stainless-steel bowl toss together cabbage and salt until salt is dissolved, about 5 minutes. Transfer cabbage to a colander set over a bowl. Drain cabbage 1 hour. Rinse cabbage well and squeeze in small handfuls until as dry as possible. While cabbage is draining, wearing rubber gloves, seed and mince chiles. Discard outer leaves of lemongrass and trim root end. Separately mince garlic, shallot, and lower 2 inches of lemongrass.
- In a large bowl toss together cabbage, chiles, lemongrass, garlic, shallot, fish sauce, and lime juice. Salad may be made 2 hours ahead and chilled, covered. Serve salad at cool room temperature.
THAI-STYLE CABBAGE SALAD
Make and share this Thai-Style Cabbage Salad recipe from Food.com.
Provided by ToriS
Categories < 15 Mins
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- To make the dressing, whisk the fish sauce, lime zest, lime juice, and coconut milk.
- Heat the oil in a wok or frying pan.
- Stir-fry the chiles, garlic, and shallots until the shallots are brown and crisp.
- Bring a saucepan of lightly salted water to a boil.
- Add the cabbage and blanch for about 2 minutes.
- Drain thoroughly, then place the cabbage in a bowl.
- Stir the dressing into the cabbage, toss and mix well.
- Sprinkle with the fried shallot mixture.
- Serve.
Nutrition Facts : Calories 202.7, Fat 13.2, SaturatedFat 6.3, Sodium 748.9, Carbohydrate 20.6, Fiber 4.9, Sugar 7.4, Protein 4.8
TANGY THAI CABBAGE SALAD
I found a basic recipe for a Thai cabbage slaw, and I added a few tweaks of my own to give it a crunchier texture and a little more zip! It goes well with grilled meats and seafood on a hot day.
Provided by krista v.
Categories Salad Vegetable Salad Recipes
Time 1h30m
Yield 6
Number Of Ingredients 11
Steps:
- Whisk lime juice, chili paste, and sugar together in a small bowl. Add oil in slow stream while still whisking.
- Combine napa cabbage, carrots, bell pepper, cucumber, cilantro, and peanuts in a large bowl. Season with salt and pepper. Pour dressing over vegetables and toss with tongs to coat. Chill salad for at least 1 hour. Stir and adjust seasonings before serving.
Nutrition Facts : Calories 133.7 calories, Carbohydrate 15.9 g, Fat 7.5 g, Fiber 4 g, Protein 5 g, SaturatedFat 1.2 g, Sodium 173.7 mg, Sugar 7 g
THAI BEEF SALAD
Napa cabbage, also known as Chinese cabbage, has white ribs and green leaves. It's commonly used in Asian cooking and can be found year-round in the produce section of your local grocery store.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a jar with a tight-fitting lid, combine 6 tablespoons oil, 1 tablespoon lime juice, chili sauce and cilantro; shake well. In a large bowl, combine the cabbage, carrots and cucumber. Drizzle with dressing and toss to coat; arrange on four plates. , In a large skillet, cook the beef, garlic, coriander and basil in remaining oil for 5-6 minutes or until meat is no longer pink. Sprinkle with remaining lime juice. Spoon beef and pan juices over salad.
Nutrition Facts : Calories 488 calories, Fat 32g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 221mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 4g fiber), Protein 35g protein.
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