Finely shred the head of cabbage (do not chop).
Combine
In a large mixing bowl combine cabbage, bok choy, and red sweet pepper strips and onion crescents, if using.
In a small mixing bowl stir together seasoned rice vinegar or white vinegar and seasame oil.
Toss with the cabbage mixture.
n a bowl, toss the cabbage, carrot, and scallion with 2
eanwhile, to make the red cabbage coleslaw, whisk sour cream, lemon juice
Heat olive oil in a large skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes. Add napa cabbage, sprinkle with sugar, and mix well. Cook and stir over low heat, 3 to 5 minutes. Season with ginger, cumin, salt, and pepper and cook for 1 more minute.
Pour sake and broth into the skillet with the cabbage and bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Stir in balsamic vinegar and adjust seasoning to taste. Mix in parsley.
0 minutes.
Add the napa cabbage, cover, and simmer for 10
chop napa cabbage and put in large bowl.<
Place napa cabbage, mandarin oranges, and apple in a bowl. Stir yogurt and lemon juice together in a small bowl and season with sugar, salt, and pepper. Pour dressing over salad and mix well. Set aside for 30 minutes to intensify the flavor.
ablespoons sweet chili sauce, the napa cabbage, celery, carrots, and bell peppers
In a small bowl, whisk together lemon zest and lemon juice. Slowly drizzle in the pistachio oil, whisking constantly, until the dressing is mixed well.
In a large bowl, toss together the sliced napa cabbage, sliced romaine lettuce, parsley and basil. Mix in the dressing, salt and pepper. Gently toss until dressing is distributed evenly. Top with chopped pistachios.
Combine the napa cabbage, jicama, shallot, dried cranberries and nuts.
In a small bowl, combine the oil, vinegar and honey. Pour over the salad and toss lightly.
Add salt and freshly ground black pepper.
Chill for at least an hour before serving.
Place the red cabbage, Napa cabbage, carrots, scallion greens, and jalapeno
In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.\n Watch Now
In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.\n Watch Now
Put cabbage, carrot and green onion in a large bowl.
For dressing. Whisk together all dressing ingredients. Pour over cabbage mixture and toss well to coat. Taste, and adjust salt, if you feel more is necessary.
Cover and refrigerate for several hours or overnight to marry flavours. Toss again before serving to redistribute dressing.
Note: By 'cleaned weight' for the Napa Cabbage, I mean the weight once the stalk and outer leaves have been removed. I started off with a Napa Cabbage that weighed approximately 1 1/2 lbs.
owl toss together, snow peas, napa cabbage, bok choy, bean spouts and
In a large bowl, toss together the salad ingredients.
In a small bowl, mix together the dressing ingredients; make sure the sugar is dissolved.
Toss dressing with the salad.
Let the salad sit for 15-30 minutes (or longer); toss again and serve.
The salad will keep for a day or two in the refrigerator.
Place the cabbage leaves on a wide microwave-
Slice off bottom inch of cabbage at stem end.
Remove
Place cabbage in salted boiling water for
Whisk together peanut butter, sesame oil, soy sauce, sherry, vinegar, sugar and red pepper flakes in saucepan.
In separate pot, cook noodles according to pkg directions.
Meanwhile, place cabbage in colander over sink.
Warm sauce over medium-low heat.
Drain noodles over cabbage in colander to wilt cabbage.
Transfer noodles and cabbage to serving bowl, add sauce and toss to combine well.
Sprinkle with cilantro and serve.