Chicken, Cabbage & Corn Salad
1 tablespoon olive
Oriental Cabbage Salad
1 - 3 oz. package
chicken favored oriental noodles
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.
1 pound Boneless
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.
of a hard white cabbage, finely shredded
a tin of sweet-corn
dessertspoons of Soya mayonnaise
Mix everything together.
Chinese Cabbage Salad
1 (3 ounce) package
ramen noodles, crushed
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. Cut cabbage into
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.
4 c thinly sliced
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.
2 Cups Cabbage; Raw,
Toss cabbage, raisins, and apple. Mix fruit juices, salt, and sugar.
Add sour cream, stir until smooth; add to salad and chill.
3 c Cabbage -- finely
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; Raw, Shredded
Vietnamese Cabbage-and-Chicken Salad
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.