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.
chop napa cabbage and put in large bowl.<
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.
In a very large bowl, mix all the vegetables, sunflower seeds and sesame seeds.
In a small bowl, mix the remaining 11 ingredients from garlic to black pepper for the dressing.
Pour the dressing on the salad and mix well. Set aside to let it wilt for 30 minutes.
Infuse love and serve!
Whisk rice vinegar, honey, ginger, soy sauce, wasabi paste, and sesame oil together in a bowl until vinaigrette is smooth.
Combine cabbage, cucumber, red bell pepper, and carrot in a large bowl. Pour vinaigrette over cabbage mixture and toss. Refrigerate for 1 hour.
Heat a skillet over medium heat; cook and stir sesame seeds until toasted, 3 to 5 minutes.
Garnish salad with toasted sesame seeds and avocado.
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.
In a large bowl, combine Napa cabbage, red cabbage, onions, almonds and toasted sesame seeds. Then add well-drained tuna, and combine gently, keeping tuna in large chunks.
In a small bowl, whisk together all dressing ingredients. Pour over top of cabbage-tuna mixture and combine well.
For best flavor, refrigerate for 2-3 hours. Can be kept in the refrigerator for up to 4 days.
he dressing while preparing the salad.
Preheat oven to 350
In a small saucepan, combine the soy sauce, cider vinegar, sugar, canola oil, pepper and ground ginger and simmer for 1 minute.
Remove from heat and refrigerate.
In a small saute pan, heat oil over low heat and add noodles, sesame seeds and garlic; stirring frequently, cook until golden brown.
In a large salad bowl, toss the noodle mixture and sliced cabbage together.
Add dressing and sprinkle with the Almond Accents.
Slice (shred) Napa cabbage and place in large bowl.
Grate carrot into the cabbage.
Add drained water chestnuts, bean sprouts and shrimp.
Crush ramen noodles and add those to bowl; sprinkle spice packet over all.
Pour in both salad dressings. The directions are for 1/3 cup each, but add or subtract amounts to your liking. Most times, I just squirt until it looks good!
Juice the lime over all.
Place lid on the bowl and turn over several times. Best chilled for at least an hour.
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.
Thinly slice cabbage. Add onions.Mix together in large bowl.
Melt margarine and brown noodles. Be sure to break noodles into small pieces and do not use packaged noodle seasoning.
When noodles are golden brown, add almonds and sesame seed, finish browning, watching carefully. Remove and set aside.
Combine remaining ingredients and boil for 1 minute. Let cool. Stir dressing well.
Toss with salad greens and noodle mixture 15 to 30 minutes before serving.
Heat rice vinegar through soy sauce in a small sauce pan.
Remove from heat when it reaches a boil.
Place in refrigerator to chill while preparing the remaining salad. It will thicken slightly when it is fully cooled.
Toast crushed ramen noodles (WITHOUT seasoning), sesame seeds, and almonds until all are lightly browned. Stir occasionally, but watch for scorching.
Combine cabbage, scallions, and strawberries, and mix dressing over the mix.
Serve with the crunchy topping.
Cut cabbage lengthwise and cross-wise, and chopped onions to cabbage.
Brown roman noodles in 1 cube oleo. Add nuts and sunflower seeds, brown well. Add to cabbage and onions.
Finely shred the head of cabbage; do not chop. Combine the
rain.
In a large salad bowl toss all the ingredients
Remove flavor packet from ramen noodles.
With noodles in the package, break the noodles up into small pieces.
Put noodles, almonds and sesame seeds on a baking tray and bake at 350\u00b0F for 5-8 minutes until browned.
Mix together oil, sugar, vinegar, salt, pepper, green onions and ramen flavor packets.
Toss half of ramen noodle mix, napa cabbage and dressing.
Sprinkle remaining noodle mix over top.
Whisk together buttermilk, mayo, vinegar, shallot, sugar, 1/2 tsp salt and 1/4 tsp pepper in a large bowl until sugar has dissoved, then whisk in in chives.
Toss cabbage, radishes and celery with dressing.
Place daikon and scallions in a large bowl filled with ice and water.
Whisk together mirin, vinegar, oils, and a generous pinch of salt.
Place cabbage in a large bowl, and toss with half of the dressing. Divide among 6 plates. Top with 3 slices each daikon and lotus root, a tofu cube, and a fanned out scallion half.
Drizzle the remaining dressing.
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.