West African Crunchy Cabbage Salad Food

CRUNCHY CABBAGE SALAD WITH CHICKEN AND ORANGE GINGER DRESSING

Steps:

• For the salad: Remove the skin from the chicken and shred the meat with a fork. Toss in a large bowl along with the scallions, red pepper, cabbage, lettuce, bean sprouts, water chestnuts, cilantro, peanuts and chow mein noodles. With a sharp knife, cut the peel from one of the oranges, then cut the segments away from the membranes. Coarsely chop the segments, then add them to the bowl. Slice the other orange in half and squeeze over a small bowl, reserving 2 tablespoons juice.
• Make the dressing: Whisk together the reserved orange juice, hoisin sauce, vinegar, ginger and garlic in a small bowl. Slowly add the oil, whisking constantly, until emulsified and thick; season with salt and pepper. Pour the dressing over the salad, then season with salt and pepper. Toss and serve.

CRUNCHY CABBAGE AND KALE SALAD WITH GARLIC-PARMESAN VINAIGRETTE

Steps:

• Place the panko, peeled and smashed garlic cloves and thyme sprigs in a medium skillet and set over medium-low heat. Drizzle 2 tablespoons of olive oil over the panko and cook, stirring often, until the panko is golden, about 5 minutes. Season with a 1/2 teaspoon of salt and several grinds of black pepper. Discard the garlic and thyme, then spread the panko on a large plate to cool.
• While the breadcrumbs are cooling, place the cabbage on a cutting board with the root end facing up; cut in half. Place each half cut-side down and then cut each half into 2 equal wedges. Using a sharp knife or mandoline, slice the cabbage wedges into thin ribbons, making sure to avoid slicing the core. (Keeping the core intact helps to hold cabbage in place and makes slicing easier.) Place the sliced cabbage and kale in a large serving bowl.
• Peel and halve the beets. Shave the beet halves with a sharp knife or mandoline into thin half-moon slices and place in the bowl with the sliced cabbage and kale.
• In a small bowl, whisk together the grated garlic clove, vinegar and honey. Whisking continuously, drizzle in the remaining 1/4 cup olive oil until emulsified. Stir in the grated Parmesan. Season with salt and pepper to taste.
• Gently toss the salad with the vinaigrette until evenly dressed. Sprinkle with the almonds, toasted breadcrumbs and shaved Parmesan just before serving.

CRUNCHY CABBAGE SALAD

Steps:

• Prepare all the ingredients for the salad and mix them in a large bowl.
• Put all the dressing ingredients into a small bowl. Season and whisk until slightly thickened. Pour over the salad and toss until evenly coated.

10 CABBAGE SALADS WITH PLENTY OF CRUNCH

Steps:

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

WEST AFRICAN CRUNCHY CABBAGE SALAD

Steps:

• 1. In a medium bowl combine, cabbage, apple,cucumber, raisins. Toss to mix. In a small bowl blend mayonnaise, juice, vinegar, salt, sugar. Pour over cabbage and mix. Toss to coat well. Sprinkle with cashews and chill well.

CRUNCHY CABBAGE SALAD

Steps:

• Place sesame seeds and almonds on a microwave-safe plate and microwave on high until lightly toasted and you can smell them toasting (about 2 to 3 minutes). Stir frequently while cooking. Set aside.
• In a large bowl, combine cabbage, peppers, snow peas, and green onions. Crush ramen noodles and set aside.
• In a medium bowl, combine oil, water, vinegar, sugar, and 1 seasoning packet. Discard remaining seasoning packet. Beat dressing with wire whisk until combined.
• Just before serving, toss crushed noodles, toasted almonds, and sesame seeds with cabbage mixture. Pour dressing over salad and toss well.

CRUNCHY CABBAGE SALAD

Steps:

• Crush soup noodles and toast over low-med.
• heat with almonds, seeds, and pecans.
• Combine coleslaw mix, noodle mixture, and diced peppers.
• Combine all dressing ingredients (including ramen seasoning packet) and pour over salad.

CABBAGE CRUNCH SALAD

Steps:

• Combine the first five ingredients.
• Mix the dressing and add right before serving.

CRUNCHY CABBAGE SALAD

Steps:

• Break noodles; set aside. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, oregano, salt, pepper and half of the contents from the noodle seasoning packet; shake well. (Discard remaining seasoning or save for another use.) , In a large bowl, combine the remaining ingredients. Add noodles and dressing; toss to coat. Serve immediately.

CRUNCHY CABBAGE SALAD

Steps:

• In a jar, combine oil, sugar, vinegar, salt and pepper. Add seasoning packet from Ramen noodles and shake well. Just before serving, combine cabbage, onion, seeds, almonds and crushed noodles. Toss with dressing.

CRUNCHY WEST AFRICAN CABBAGE SALAD

Steps:

• In a medium bowl combine cabbage, apples, cucumber and raisins.
• Toss to mix.
• In a small bowl, whisk mayonnaise, lemon juice, vinegar, salt and sugar for 1 minute.
• Pour over cabbage mixture and toss to coat well.
• Sprinkle with chopped peanuts and chill well.