"MILLION DOLLAR" CHINESE CABBAGE SALAD
This recipe is always a hit...with kids too! I used to call it my 'Million Dollar Salad' because buying the sesame seeds was so expensive. Now I buy the sesame seeds in bulk at a health food store and it's much more affordable.
Provided by malo1
Number Of Ingredients 9
- In a bowl, whisk together vegetable oil, sugar, wine vinegar, and soy sauce until the sugar has dissolved. Refrigerate the dressing while preparing the salad.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread the broken ramen noodles, almonds, and sesame seeds onto a baking sheet.
- Bake the ramen noodle mixture until lightly browned, about 15 minutes, stirring often. Watch carefully to prevent burning. Allow mixture to cool.
- Just before serving, mix together the napa cabbage and green onions with toasted ramen mixture in a salad bowl until thoroughly combined; toss with the dressing.
Nutrition Facts : Calories 337.8 calories, Carbohydrate 27.7 g, Fat 23.7 g, Fiber 3.3 g, Protein 6.3 g, SaturatedFat 4.3 g, Sodium 176.7 mg, Sugar 11.4 g
CHINESE CABBAGE SALAD I
- In a preheated 350 degree F oven (175 degree C), toast the crushed noodles and nuts until golden brown.
- In a large bowl, combine the coleslaw, green onions, toasted ramen noodles and cashews.
- To prepare the dressing, whisk together the sugar, oil, vinegar and soy sauce. Pour the dressing over the salad, toss and serve.
Nutrition Facts : Calories 290.5 calories, Carbohydrate 22.8 g, Cholesterol 3 mg, Fat 21.3 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 3.6 g, Sodium 262.9 mg, Sugar 10 g
CHINESE CABBAGE SALAD
- 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
CRUNCHY CHINESE SALAD
- First mix cabbage and onions in a large bowl, set aside.
- Melt butter in a frying pan over medium heat. Break noodles in small pieces and brown along with sesame seeds and almonds. Cool and drain on paper towels.
- To make dressing, mix together all ingredients and microwave to dissolve the sugar. Let cool (about 20 minutes) before serving. Dressing can be made a day ahead of time.
- Toss together all salad ingredients and add dressing, just before serving.
CHINESE CABBAGE SALAD / COLESLAW
- Chop cabbage in medium pieces, garlic, ginger, green onions, carrot and red pepper.
- Brown noodles, sunflower seeds,sesame seeds,& almonds in butter (set aside to cool).
- Boil sugar, oil, sesame oil, vinegar, and soy sauce, cool completely.
- I`ve also skipped the boiling and just mixed with no problem!
- Toss everything together just before serving.
- Doesn't stay crunchy if kept overnight!
CHINESE CABBAGE SALAD
Although I do NOT condone the consumption of ramen noodles, when I saw this recipe on Paula Deen's show, I simply had to try it!! I thought this dish was a lot of fun, and had great flavor. Best 8 cents I ever spent!! I use mushroom flavored ramen because there's no "meat" or meat products in the seasoning packets
Provided by Kozmic Blues
Yield 6 serving(s)
Number Of Ingredients 10
- Preheat broiler.
- Shred cabbage if not using coleslaw mix, and place in salad bowl with green onions.
- Crumble noodles onto broiler pan, add almonds and sesame seeds and broil for about 2 minutes.
- Careful not to let sesame seeds burn.
- In a glass jar with a lid, combine oil, sugar, vinegar, salt, and contents of seasoning packet.
- Pour dressing over salad, and toss well.
- Add toasted noodles, almonds, sesame seeds and fresh basil (if using) RIGHT before serving.
Nutrition Facts : Calories 468.1, Fat 35.3, SaturatedFat 4.6, Sodium 414.8, Carbohydrate 33.2, Fiber 7.9, Sugar 14.7, Protein 9.8
CHINESE CABBAGE SALAD
Unlike most Chinese Cabbage Salad recipes, this one doesn't call for Ramen Noodles. If you like them in your salad, though, they can certainly be included. Taste the dressing as it's being prepared. You may want to add a bit more of something, depending on your taste.
Provided by bernrome
Categories Salad Dressings
Yield 10 serving(s)
Number Of Ingredients 11
- In large bowl, combine first four ingredients.
- In small bowl, combine remaining ingredients and blend well.
- Just before serving, add dressing to salad; toss to mix and coat.
CHINESE NAPA CABBAGE SALAD
- Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions.
- Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.
Nutrition Facts : Calories 404.9 calories, Carbohydrate 28.3 g, Cholesterol 20.3 mg, Fat 30.3 g, Fiber 5.6 g, Protein 9.2 g, SaturatedFat 7.6 g, Sodium 590.3 mg, Sugar 10.6 g
MISSION CHINESE FOOD'S CABBAGE SALAD
Danny Bowien, the chef and an owner of Mission Chinese Food in San Francisco and sometimes New York, wanted to have a Chinese version of Caesar salad on his menu. The dish that he and Angela Dimayuga, his executive chef, came up with is not Chinese in the least. Nor does it owe anything to Caesar save for a tin of anchovies. It is instead a Japanese ode to umami, the mysterious fifth flavor beyond sweet and salty, bitter and sour. Miso, tahini, soy sauce and dried seaweed provide a riot of flavors, and fried kasha and the raw vegetables provide copious crunch. Serve the dish alongside simple grilled chicken or pork, with a bowl of white rice. These don't even have to be all that good. You could serve this recipe alongside a teriyaki-glazed laptop case and receive plaudits for the meal. Don't have one of the ingredients? Omit! ''If you don't have it, leave it out,'' Bowien said in an interview. ''It still works.''
Provided by Sam Sifton
Yield 4 servings.
Number Of Ingredients 16
- Cut cabbage in half, and remove core. Cut into 1-inch wedges and then into 1-inch pieces. Toss these lightly in a bowl, and set aside.
- Under running cold water, scrub beet with a vegetable brush or paper towel. Trim the beet top and beet root to provide a flat base for slicing on a mandoline. Set thickness to 1/8 inch, and slice beets into flat rounds. Season beets with half the lemon juice, and add them to the bowl with cabbage. Set aside.
- Make sesame-anchovy dressing. In a small bowl, cover hijiki with warm tap water. Allow to bloom for 15 minutes, then drain well, and season with ume vinegar or red-wine vinegar. Add miso, tahini, rice vinegar, shiro shoyu, the remaining lemon juice and the anchovies, and whisk to combine. Dressing should have a thick, almost mayonnaise-like consistency.
- Make the kasha furikake. Pour neutral oil into a sauté pan, and place over medium-high heat until it begins to shimmer. Pour kasha into the hot pan, and stir it quickly with a spoon to coat with oil. Allow kasha to fry in the oil, stirring constantly, until it has darkened by two shades of brown. Drain kasha through a fine strainer, and transfer to a plate covered by paper towel. While it is hot, season with the seaweed, which should adhere to the kasha. When it has cooled, mix kasha in a small bowl with the toasted sesame seeds and, if using, the shio kombu. Salt to taste.
- Make the salad. Add 3 tablespoons of the sesame-anchovy dressing to the bowl with the cabbage and the beets, and mix well to combine. Add more dressing if necessary. Transfer the salad to a serving bowl, and sprinkle 4 tablespoons or so of the kasha furikake over the top. (Leftover kasha furikake may be passed at the table, or saved to eat over white rice.)
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How to make Asian cabbage salad?This crunchy Asian Cabbage Salad is colorful, healthy and delicious! Made with raw cabbage, carrots and almonds, topped with an easy ginger peanut dressing. Preheat the oven to 350 degrees F. Spread the nuts in a single layer on an ungreased rimmed baking sheet. Toast for 4 to 6 minutes, until fragrant and crisp.
Do you need ramen noodles for Chinese cabbage salad?"Unlike most Chinese Cabbage Salad recipes, this one doesn't call for Ramen Noodles. If you like them in your salad, though, they can certainly be included. Taste the dressing as it's being prepared. You may want to add a bit more of something, depending on your taste." In large bowl, combine first four ingredients.
What to do with shredded cabbage?Use that bag of shredded cabbage in a whole new way with this Chinese Cabbage Salad recipe! Flavored with a homemade sesame dressing and filled with cabbage, peppers, onions, carrots, almonds and chow mein noodles. This is our new weekly go-to side dish. Hello summer salads! I am HERE for you!
What is the best cabbage for salad?Chinese cabbage, also known as wombok, is the best for this particular salad. The leaves are not as stiff as normal cabbage, so it flops nicely once dressed without leaving it to wilt (which makes the leaves a bit soggy). 2.