Cabbage And Radish Slaw With Peanut Dressing Recipes
CABBAGE AND RADISH SLAW WITH PEANUT DRESSING
In a coarsely cut cabbage-and-daikon-radish slaw, many of the components -- the peanut dressingwith ginger and soy sauce, as well as the daikon -- give it an unmistakably Asian character.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- Blend ginger, shallot, peanut butter, vinegar, soy sauce, sugar, and oil in a blender until smooth; set aside.
- Put cabbage, daikon radish, red radishes, scallions, and peanuts in a large serving bowl. Pour in peanut dressing; toss thoroughly to combine.
ASIAN SLAW WITH GINGER PEANUT DRESSING
This cool and crunchy Asian slaw is a delicious way to eat your colors!
Provided by Jennifer Segal
Categories Salads
Yield 6 as a side dish
Number Of Ingredients 17
Steps:
- In a medium bowl, whisk together all of the ingredients for the dressing (be sure the peanut butter is dissolved). Set aside.
- Combine all of the slaw ingredients in a large mixing bowl. Add the dressing and and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold. This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days.
- Make-Ahead Instructions: The dressing can be prepared up to 2 days ahead of time; store in a covered container in the refrigerator.
Nutrition Facts : Calories 339, Fat 21g, Carbohydrate 33g, Protein 8g, SaturatedFat 2g, Sugar 16g, Fiber 5g, Sodium 480mg, Cholesterol 6mg
CABBAGE-RADISH SLAW WITH CILANTRO-LIME VINAIGRETTE
Provided by Kim Severson
Categories easy, quick, salads and dressings, side dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Make slaw: Remove tough outer leaves of cabbage halves and core halves. Using a food processor, a mandoline or a knife, shred cabbage as finely as possible.
- Peel watermelon radish and cut into matchsticks, then cut matchsticks in half. Alternatively, trim radishes and roughly chop. Stem chilies and deseed them, then chop in pieces smaller than a dime. In a large bowl, mix all ingredients together. Set aside.
- Make vinaigrette: In small bowl, whisk together all ingredients except oil. Let cilantro steep in mixture for a few minutes, then whisk in the oil in a steady stream to emulsify.
- Taste and add more lime juice, salt or pepper if needed. Pour over slaw and blend well. Serve.
Nutrition Facts : @context http, Calories 76, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 71 milligrams, Sugar 2 grams, TransFat 0 grams
CABBAGE AND PEANUT COLESLAW
Make and share this Cabbage and Peanut Coleslaw recipe from Food.com.
Provided by ratherbeswimmin
Categories Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Add cabbage to a large bowl.
- In a small bowl mix the mayonnaise, sour cream, vinegar, mustard, curry powder, salt, and pepper together; add dressing to cabbage and toss to coat well.
- Cover and refrigerate several hours.
- Add peanuts and toss just before serving.
NAPA CABBAGE SALAD WITH BUTTERMILK DRESSING
Provided by Lillian Chou
Categories Salad Dairy Side No-Cook Vegetarian Quick & Easy Celery Radish Cabbage Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 (side dish) servings
Number Of Ingredients 9
Steps:
- Whisk together buttermilk, mayonnaise, vinegar, shallot, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until sugar has dissolved, then whisk in chives.
- Toss cabbage, radishes, and celery with dressing.
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- Cabbage and Radish Slaw with Peanut Dressing. (above), from Martha Stewart. This looks more rustic and chunky, or maybe it was just composed for the picture, but you could easily run everything through a food processor and shred it to make it more quickly.
- Napa Cabbage Slaw with Radishes, Golden Raisins and Dijon Dressing. , also from Martha Stewart. A little sweet, a little spicy, and the radishes take more center stage with the softer, less crunchy Napa cabbage.
- Cabbage-Radish Slaw with Cilantro-Lime Vinaigrette. , from The New York Times. More of a Latin flair; it also has poblano chiles in it.
- Radish Slaw. , from Epicurious. A simple dressing of lemon juice, sugar, and olive oil. Couldn’t be easier.
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4.5/5 (26)Estimated Reading Time 4 minsServings 7
- In a small jar, add sugar, vinegar, water, oil, celery seed, powdered mustard, salt and pepper. Shake or stir until well combined.
- Add dressing to cabbage mix, stir well. Place in refrigerator for at least 30 minutes to chill before serving.
ASIAN CABBAGE SLAW WITH PEANUT DRESSING
From veganrunnereats.com
5/5 (2)Total Time 15 minsCategory SaladsCalories 70 per serving
- In a small bowl, combine all of the ingredients except water. Mix until a uniform paste forms. Add water; whisk for 15-20 seconds with a fork to make a smooth sauce. Taste, adjust any of the ingredients to taste (if you like it sweeter, spicier, etc.) You can add 1-2 tbsp of water to make the sauce thinner. Set the sauce aside while you prepare the vegetables for the slaw. (The sauce can be refrigerated for up to 3 days.)
- Add the chopped vegetables to a large salad bowl. Pour the Peanut Dressing over the vegetables; mix well. Serve right away, or refrigerate until ready to use, up to 2 days. The salad tastes the best after at least 30 min of refrigeration.
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