Chicken, Cabbage & Corn Salad

Serves: 4

1 tablespoon olive oil
2 medium-size onions
2 medium-size red and/or green bell peppers
1/2 teaspoon salt
3 cups bite-size strips cooked chicken
3 cups finely shredded Napa cabbage
(Chinese cabbage)
1 cup fresh, drained canned, or thawed frozen-corn kernels
1/2 cup packed cilantro leaves, chopped

Dressing:
2 tablespoons balsamic vinegar or
cider vinegar
1 tablespoon olive oil
1 tablespoon water

1. Heat oil in a large skillet. Add onions and cook about 3 minutes, stirring often, until softened. Add bell peppers and stir-fry 2 minutes. Reduce heat to medium-low, add salt, cover, and cook 4 to 5 minutes, stirring once, until peppers are crisp-tender. Spread mixture on a plate, cool briefly, then refrigerate while preparing remaining salad ingredients.

2. Whisk Dressing ingredients in a large serving bowl until blended. Add pepper mixture, chicken and remaining ingredients and toss to mix and coat.

Oriental Cabbage Salad

1 - 3 oz. package chicken favored oriental noodles
4 cups shredded cabbage
4 green onions, sliced (1/4 cup)
2 tablespoons sesame seeds

Dressing:

3 tablespoons vinegar
2 tablespoons while sugar
2 tablespoons canola oil
¯ teaspoon ground white pepper (can substituted with black pepper)
1/2 teaspoon salt
1 cup slivered almonds, toasted


Crush noodles slightly and place in a colander. Pour boiling water over noodles to soften slightly. Drain well. In a large mixing bowl combine noodles, cabbage, green onions and sesame seeds.

Dressing: In a screw top jar combine chicken favored seasoning packet from noodles, vinegar, sugar, oil, pepper and salt; shake to mix well. Pour over cabbage mixture and toss. Cover and chill several hours or overnight. Before serving, stir in the almonds.

Cabbage Salad
with Pork and Shrimp

1 pound Boneless pork
2 cups Cabbage, thinly chopped
7 medium size Shrimps; peeled,
----de-veined, and boiled
1 tablespoon Fried garlic and red onion
1 tablespoon Coarsely ground roasted peanuts,
1.5 tablespoons Lemon or lime juice
1 tablespoon Fish sauce
1 tablespoon Salt
1 cup Coconut milk
1 tablespoon Dried chili, chopped
Cooking oil as needed

Method: Thinly slice pork into 2-inches length. Add pork in 1/4 cup boiling water until cooked. Set aside.

Cook cabbage in boiling water for 2 minutes. Drain. In a mixing bowl, combine cooked cabbage, salt, fish sauce, lime or lemon juice, peanuts, coconut milk and cooked pork. Mix thoroughly. Place on a platter, top with cooked shrimp. Sprinkle with fried red onion, garlic and chili.

Chinese Cabbage Salad

1 (3 ounce) package ramen noodles, crushed
10 ounces cashew pieces
1 (16 ounce) bag of cabbage coleslaw
1 bunch green onions, chopped
1/2 cup white sugar
1/2 cup vegetable oil
1/4 cup cider vinegar
1 tablespoon soy sauce

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.

Nutty Cabbage Salad

1 cabbage
1/3 cup pine nuts
1/3 cup sesame seeds
1/3 cup pecan pieces
1/2 cup olive oil
1/2 cup soy sauce
2 tsp. sugar

1. Cut cabbage into thin strips

2. Fry pine nuts, sesame seeds and pecan pieces in a small amount of olive oil until toasted (careful not to burn).

3. Mix cabbage and nuts together in a large bowl.

4. Mix olive oil, soy sauce, and sugar in a small bowl or cup. Microwave for about 1 minute to heat.

5. Pour sauce over the cabbage nut salad and mix well.

6. Let the salad sit and marinate in the refrigerator for a few hours before serving.

Abidjan Cabbage Salad
Serves 6

4 c thinly sliced cabbage
1 c shredded carrot
1 c pineapple chunks
Juice of 1 lemon
Juice of 1 orange
1/4 ts Salt
1/3 c Vegetable oil

Directions
Place cabbage, carrots & pineapple into a large bowl.

Mix the dressing by whisking all the ingredients together till creamy or by drizzling the oil into the juices while in a blender.

Thoroughly blend the dressing & the vegetables.

Refrigerate or serve immediately.

Cabbage Fruit Salad
Serves 4

2 Cups Cabbage; Raw, Shredded
1 Apple; Med., Diced, Unpeeled
1 Tablespoon Lemon Juice
1/2 Cup Raisins
1/4 Cup Pineapple Juice
1 1/2 Teaspoons Lemon Juice
1/4 Teaspoon Salt
1 Tablespoon Sugar
1/2 Cup Sour Cream

Preparation:
Prepare cabbage and apple.
Use 1 T lemon juice to wet diced apple to prevent darkening.

Toss cabbage, raisins, and apple. Mix fruit juices, salt, and sugar.

Add sour cream, stir until smooth; add to salad and chill.

The Mother Superior's
Cabbage Salad

3 c Cabbage -- finely grated
1 Onion -- small,minced
1/2 ts -salt
2 Apples -- red, unpeeled,grated
1 tb Sugar
2 tb Vinegar
1/4 ts -salt
1/4 ts -pepper
1/2 c Sour cream -- thick

La salade de choux de la Mere Superieure From Mme Benoit, "The Mother Superior at the village covent would prepare this recipe from special guests. Many people still make this cabbage salad with sour cream."

Mix together in a large bowl, grated cabbage, minced onion, salt and grated apples. Mix togehter sugar, vinegar, salt, pepper and thick sour cream. Refrigerate the salad and dressing for 20 minutes before serving. Then pour the dressing over the cabbage, mix well, and salt for salt and vinegar.

Cabbage Fruit Salad
With Sour-cream

2 Cups Cabbage; Raw, Shredded
1 Apple; Med., Diced, Unpeeled
1 Tablespoon Lemon Juice
1/2 Cup Raisins
1/4 Cup Pineapple Juice
1 1/2 Teaspoons Lemon Juice
1/4 Teaspoon Salt
1 Tablespoon Sugar
1/2 Cup Sour Cream

Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to prevent darkening. Toss cabbage, raisins, and apple. Mix fruit juices, salt, and sugar. Add sour cream, stir until smooth; add to salad and chill.

Vietnamese Cabbage-and-Chicken Salad

For Chicken:
1 pound boneless, skinless chicken breasts (about 3)
3 teaspoons salt
2 tablespoons Asian sesame oil
1/2 jalapeno pepper, seeds and ribs removed, sliced
1 1-inch piece fresh ginger
2 cups water

For Salad:
1 head green cabbage (about 2 1/2 pounds), shredded (about 2 1/2 quarts)
2 tablespoons cider vinegar
2 tablespoons Asian fish sauce (nam pla or nuoc mam)*
*Available at Asian markets and most supermarkets
1 1/2 tablespoons lime juice
3 carrots, grated
3 radishes, grated
4 scallions including green tops, chopped
2 cups coarse-chopped mint, basil, cilantro, or dill, or a combination
1 tart apple, such as Granny Smith, cored and grated

FOR CHICKEN: Rub the chicken breasts with 1 teaspoon of the salt and 1 tablespoon of the sesame oil. In a medium saucepan, combine the jalapeno, ginger, and water. Bring to a simmer, add the chicken, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken breasts from the saucepan; when they are cool enough to handle, pull them into shreds.

FOR SALAD: Meanwhile, in a large glass or stainless-steel bowl, combine the cabbage with the vinegar, fish sauce, lime juice, and the remaining 2 teaspoons salt. Toss and let stand for 10 minutes. Add the carrots, radishes, scallions, 1-1/2 cups of the herbs, and the apple to the cabbage mixture. Stir in the remaining 1 tablespoon sesame oil. Serve the salad topped with the chicken and the remaining 1/2 cup herbs.

WINE RECOMMENDATION: German rieslings, so often shunned at the table because of their sweetness, can be a sublime match for Asian cuisine. That sweetness acts as a foil to both the heat and the saltiness of the dishes. For this Asian salad, go with a kabinett from Germany's Mosel-Saar-Ruwer region for best effect.

Reprinted by permission of Food and Wine. All rights reserved.