Thread chicken strips onto 12 bamboo skewers. Place in large baking dish. Pour masala sauce over chicken, turning skewers to coat. Cover and refrigerate for at least 1 hour.
Preheat the grill to medium-high. Grill skewers for 10 mins, turning to cook each side, until well browned and cooked through.
For the cabbage salad, place all ingredients in a bowl and toss well. Serve the chicken skewers with the salad.
br>Meanwhile, to make potato cabbage salad, boil potatoes 8-10 minutes
Combine soy sauce, honey, lemon juice, 1 tbsp of the oil, garlic and cloves in large bowl. Add pork and turn to coat. Cover. Refrigerate for 3 hours or overnight.
For the apple cabbage salad, combine all ingredients in a large bowl.
Heat remaining 1 tbsp oil in large skillet on medium-high heat. Cook drained pork, in batches, until cooked through and browned on both sides. Serve with salad.
br>To make the salad, mix the cabbage, green onions and pineapple
In a small bowl, combine soy sauces, vinegar, scallions, sugar, sesame oil, garlic and ginger. Arrange steaks in shallow dish and pour half of marinade over them. Reserve remaining marinade as dipping sauce. Chill steaks, covered, for 2 hours, turning once.
To make kimchi salad, place all ingredients in a large bowl and toss to combine.
Preheat a grill pan on high. Cook steaks for 1 min each side. Cover and leave to rest for 2 mins. Serve steak with kimchi salad, sprinkled with sesame seeds and accompanied by dipping sauce.
hour.
Mix the cabbage with a large pinch of
Combine red cabbage, vinegar and orange juice. Season.
Mix the red cabbage, vinegar, orange juice together and
One at a time, place each pork chop on a cutting board, cover with plastic wrap and pound with a rolling pin until thin. Dust with flour, dip in egg and coat with breadcrumbs. Refrigerate for 5 mins.
In a bowl, toss together cabbage, carrot and lemon juice. Set aside.
Heat 5mm oil in a wide frying pan on medium. Cook pork in batches for 3 mins each side, until golden and just cooked.
Slice pork and arrange on serving plates. Season and serve with cabbage salad, mustard, mayonnaise, rice and soy sauce.
Step 1: Shred Cabbage (medium shredding; no large chunks);
combine the pineapple with the cabbage, carrots, and scallions. Stir the
in medium bowl, toss together cabbage, chile, lemon juice, salt, and sugar. taste and adjust seasoning. you are looking for a well-balanced, sweet-and-sour taste.
heat oil in a small skillet over high heat. when oil begins to smoke, add mustard seeds, covering pan. when seeds stop popping, immediately pour oil over cabbage salad and toss well. let salad sit for at least 15 min before serving.
serve cold or at room temperature.
Put the cabbage into a large bowl and toss in the sliced onion, green pepper and poppy seeds. Season to taste then mix in the oil.
Cut the cheese into small cubes and mix lightly in the bowl.
Line a platter with salad leaves and pile on the cabbage salad. Add croutons if desired.
essen.
Cooking Cabbage:
This is
Combine shredded chicken, cabbage, carrots, 1/2 the onions, herbs and 1/2 the peanuts in a large serving bowl.
Whisk together mayonnaise, lemon juice, fish sauce and sugar then pour over salad and toss to combine.
Serve salad sprinkled with remaining onions and peanuts.
our vegetables: Trim and core cabbage and slice thinly with a
arge serving bowl, combine the cabbage, carrots, green onions, and orange
Blanch the cabbage strips in boiling salted water for 4 mins. Drain and rinse with cold water.
For the dressing, mix the cream, lemon juice and sugar. Season with salt and black pepper.
Toss the celery, apple and cabbage strips with the dressing. To serve, arrange the whole cabbage leaves on serving plates and spoon the salad on top.
ell and soak the red cabbage in it for 2 hours
Mix garlic and yogurt then set aside. Combine cabbage with sugar and vinegar and season to taste then set aside for 30 mins to marinate. Add bell peppers, cucumber, olives and parsley. Season with olive oil.
Heat canola oil in a large skillet, brown ground beef, stirring. Season with gyros spice then add to salad along with onions. Season salad to taste then garnish with seasoned yogurt and pickled green peppers. Serve remaining yogurt on the side.