oach tempeh before using in recipes to mellow the flavor and
The 'Zaar database has several recipes for creme fraiche substitutes. Otherwise
of the mushrooms and Napa cabbage sections on top of
br>Stir in the mushrooms, Napa cabbage leaves, bamboo shoots, and
abbage: Place 3 cups chopped Napa cabbage in a medium bowl
f oil, add the Chinese/Napa Cabbage, a little salt to
oasted garlic clove, (see various recipes on Recipezaar), set aside.
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.
o be eaten \"self-serve\" style in medium bowls.
(Optional
read and sharp cheese (Western style).
abut 1 hour.
(This recipes can be used by diabetics.)
ivide your half-head of napa lengthwise into 3 or 4
Cut Napa cabbage into bite-sized pieces and place into a large bowl.
Add onion, almonds, and strawberries.
Mix mayo, red wine vinegar, and sugar in a med. bowl.
Stir until sugar is dissolved.
Stir and add milk, a little at a time, until milk is incorporated.
Add dressing to the salad mixture and chill.
* Prep time doesn't include chill time*.
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.
chop napa cabbage and put in large
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
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.
Melt butter in a large skillet over medium heat; cook and stir sunflower kernels and ramen noodles in hot butter until sunflower kernels are lightly browned and fragrant, 3 to 5 minutes. Remove from heat and transfer into a bowl to cool.
Stir sunflower seeds and ramen noodles with napa cabbage and spring onions in a large salad bowl. Whisk vinegar, vegetable oil, sugar, and soy sauce together in a separate bowl until sugar has dissolved; pour dressing over salad and toss.
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.