Asiancabbagesaladwithfreshpeachesandwasabipeas Recipes

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ASIAN CABBAGE SALAD WITH FRESH PEACHES AND WASABI PEAS



Asian Cabbage Salad With Fresh Peaches and Wasabi Peas image

From Jean Pare's Company's Coming series of cookbooks from Canada. I added and subtracted a few things here and there in this recipe. Golden syrup is difficult to find in the US. Substitute brown rice syrup, honey, agave nectar, etc.instead-bearing in mind that these substitutions will add their own unique flavor. Belgian endive can be substituted for the red cabbage or radichhio.

Provided by COOKGIRl

Categories     Fruit

Time 15m

Yield 6 serving(s)

Number Of Ingredients 14

7 cups savoy cabbage (chopped or shredded) or 7 cups napa cabbage (chopped or shredded)
1 cup red cabbage or 1 cup radicchio, chopped
1/2 cup green onion, white and green parts
1/2 cup celery & leaves, chopped
1/2 cup shredded carrot
1/4 cup peanut oil or 1/4 cup olive oil
1/2 tablespoon sesame oil
1 teaspoon toasted sesame oil
2 tablespoons apple cider vinegar or 2 tablespoons seasoned rice wine vinegar
2 tablespoons golden syrup
1/2 teaspoon freshly grated gingerroot (add more for extra punch)
salt, to taste
3/4 cup wasabi peas
1 3/4 cups peaches or 1 3/4 cups nectarines, sliced thinly

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.

Nutrition Facts : Calories 170.8, Fat 11.2, SaturatedFat 1.8, Sodium 45.2, Carbohydrate 18, Fiber 4.1, Sugar 9.2, Protein 2.5

ASIAN CABBAGE SALAD WITH FRESH PEA PODS



Asian Cabbage Salad With Fresh Pea Pods image

All of your vegetables for this salad recipe should be the freshest you can buy. From Sav-On/Albertson's chain of grocery stores.

Provided by COOKGIRl

Categories     Vegetable

Time 17m

Yield 6 serving(s)

Number Of Ingredients 14

1 cup fresh pea pods
3 cups Chinese cabbage or 3 cups green cabbage, shredded
1 cup radicchio
1 (8 ounce) can whole baby corn, rinsed, drained and cut in half (or 1 cup fresh corn kernels)
1/2 cup sliced red radishes or 1/2 cup sliced daikon radish
1/3 cup red onion, thinly sliced
2 -3 tablespoons pickled ginger or 1 -1 1/2 teaspoon grated fresh ginger
1/2 cup enoki mushrooms
1/4 cup rice vinegar
2 tablespoons grapeseed oil
1 1/2 teaspoons chili oil
1 teaspoon sugar
daikon sprouts
2 -3 whole red radishes

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.

Nutrition Facts : Calories 102.7, Fat 5.2, SaturatedFat 0.5, Sodium 16.5, Carbohydrate 14, Fiber 2.2, Sugar 3.5, Protein 2.4

JAPANESE CABBAGE SALAD



Japanese Cabbage Salad image

Tip: To toast almonds and sesame seeds, spread them in a single layer in separate ungreased shallow pans. Bake in a 350ºF oven for 5 to 10 minutes, stirring or shaking often, until desired doneness. 1 serving: 297 Calories; 23.2 g Total Fat (11.1 g Mono, 8.7 g Poly, 2.2 g Sat); 0 mg Cholesterol; 20 g Carbohydrate; 3 g Fibre; 6 g Protein; 593 mg Sodium

Provided by - Carla -

Categories     Vegetable

Time 10m

Yield 10-12 serving(s)

Number Of Ingredients 15

1/2 medium head of cabbage, shredded
4 1/2 cups fresh bean sprouts
2 cups sliced fresh white mushrooms
1/2 cup slivered almonds, toasted (see Tip)
1/4 cup raw sunflower seeds
2 tablespoons sesame seeds, toasted (see Tip)
2 green onions, chopped
1/2 cup cooking oil (or olive)
3 tablespoons white vinegar
8 tablespoons soy sauce
1 tablespoon granulated sugar
1 teaspoon salt
1/2 teaspoon pepper
1 (3 ounce) package instant chicken-flavored ramen noodles
1 1/2 cups dry chow mein noodles

Steps:

  • Put first 7 ingredients into large bowl. Toss.
  • Asian Dressing: Empty seasoning packet into jar with tight-fitting lid. Add next 6 ingredients. Shake well. Makes about 3/4 cup dressing. Drizzle over salad. Toss well.
  • Just before serving, break up instant noodles. Scatter over top. Sprinkle with chow mein noodles.

Nutrition Facts : Calories 277.4, Fat 20.1, SaturatedFat 2.9, Sodium 1178.3, Carbohydrate 19.9, Fiber 3.8, Sugar 5.8, Protein 7.9

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