Asian Cabbage Salad With Fresh Peaches And Wasabi Peas Recipes

ASIAN SUGAR SNAP PEAS AND CABBAGE

Steps:

• In a large saucepan, bring 6 cups water to a boil. Add peas; cover and cook for 1-2 minutes. Drain and immediately place peas in ice water. Drain and pat dry., For dressing, in a small bowl, whisk the hoisin sauce, soy sauce, agave nectar, lime juice, vinegar and chili sauce. In a large serving bowl, combine the peas, cabbage and sesame seeds. Add dressing; toss to coat.

ASIAN CABBAGE SALAD

Steps:

• Mix all of the dressing ingredients together. Let set at room temperature while you prepare the salad.
• Bring a small pot of water to a boil. Add in the snap peas and cook 2 -3 minutes or just until bright green. Drain and run quickly under cool water.
• Combine all of the salad ingredients together in a bowl. Toss with dressing and serve.

CHINESE CABBAGE SALAD

Steps:

• In a small skillet, toast sesame seeds over medium heat until golden brown and fragrant.
• In a small bowl, mix together vinegar, sesame oil, olive oil, sugar, salt, pepper, and ramen seasoning packet.
• In a large bowl, mix together cabbage, carrots, and crushed ramen noodles. Toss with dressing to coat evenly. Top with toasted sesame seeds.

SIMPLE ORIENTAL ASIAN CABBAGE SALAD RECIPE

Steps:

• In a large bowl, whisk together all the dressing ingredients.
• Add the salad ingredients and toss to coat in dressing.
• Serve immediately or refrigerate for several hours to intensify flavors.

CRUNCHY ASIAN CABBAGE SALAD (LOW CARB AND KETO)

Steps:

• Shred the cabbage into a large bowl. Add in the remaining ingredients for the Asian cabbage, mix well.
• After 15 minutes, mix again ensuring that any liquid from the bottom of the bowl is mixed back into the cabbage.
• Finely slice the cucumbers into a medium sized bowl. Add in the remaining ingredients for the Asian cucumbers, mix well and allow to rest for 30 minutes.
• Finely slice the red peppers into a medium sized bowl. Add in the remaining ingredients for the Asian red peppers, mix well and allow to rest for 30 minutes.
• Finely dice the onions and add into a small bowl. The bowl size is important so that the vinegar covers the onions.
• Cover the onions with red wine vinegar and allow to rest for 20 minutes.
• Combine all the ingredients into a bowl. Mix well and set aside. NOTE: Do not refrigerate as the coconut oil will harden!
• Once all the components to the Asian cabbage salad have had a chance to marinate, start by placing the cabbage in the bottom of a soup-sized bowl.
• Top the cabbage with equal portions of marinated cucumber, marinated red peppers and the sliced avocado. If using snow peas, add them into the salad now.
• If you have chosen to make the quick pickled onions, add them to the top along with an additional pinch of cilantro. For added garnish, sprinkle with additional sesame seeds.
• The serving size is quite large for the Asian Cabbage Salad and has a NET Carb count of 7.1g per serving.

CABBAGE AND PEA SALAD RECIPE

Steps:

• Discard soft outer leaves of cabbage and thinly slice on a mandolin. Discard or eat the core. Transfer shredded cabbage to a large mixing bowl.
• Add sliced cucumbers, thawed peas and green onion and toss lightly to combine.
• Drizzle salad with 3 to 4 Tbsp oil, 2 Tbsp cider vinegar, 2 Tbsp white vinegar and toss to combine. Before serving, sprinkle with salt and pepper to taste (start with 1/2 tsp salt and 1/4 tsp black pepper and go up from there). You can also add more vinegar to taste if your cabbage was larger.

SNOW PEA AND NAPA CABBAGE SLAW

Steps:

• In a large pot of boiling water, blanch snow peas 15 seconds, strain and transfer to a bowl of cold water to chill. Drain and slice thin.
• In a large bowl, combine the snow peas, cabbage, carrots, bell pepper, green onions, lemon juice, vinegar and olive oil. Add salt and pepper to taste; toss and serve chilled.

ASIAN CABBAGE SALAD WITH FRESH PEACHES AND WASABI PEAS

Steps:

• In a large salad bowl, toss the cabbage, green onion, celery and carrot.
• In a non-reactive bowl combine the vinaigrette ingredients and whisk well. (Dressing can be made in advance.).
• Add the wasabi peas and sliced *peaches to the salad bowl. Toss carefully with the vinaigrette.
• *NOTE: Do not add the fruit or wasabi peas to the salad until just before serving.
• Servings are estimated.

CASHEW ASIAN CABBAGE SALAD

Steps:

• Combine all of the salad ingredients, except for the cashews, together in a large bowl.
• Whisk vinaigrette ingredients together and pour over salad ingredients. Stir to combine.
• Refrigerate until serving.
• Garnish salad with chopped cashews at time of serving.

ASIAN CABBAGE SALAD WITH FRESH PEA PODS

Steps:

• Prepare the salad dressing in a non-reactive small bowl by whisking all ingredients together. Set aside.
• Cook the pea pods in boiling water for 1 minute. Drain and cool slightly.
• In a large salad bowl combine the pea pods, cabbage, radicchio, baby corn, radishes, red onion and pickled ginger.
• Drizzle the salad dressing over the salad, tossing gently to coat.
• Top the salad with the enoki mushrooms. Garnish with daikon sprouts and whole red radishes if desired.