Confetti Cabbage Salad With Spicy Peanut Dressing Recipes

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CRUNCHY CABBAGE SALAD WITH SPICY PEANUT DRESSING



Crunchy Cabbage Salad With Spicy Peanut Dressing image

Make and share this Crunchy Cabbage Salad With Spicy Peanut Dressing recipe from Food.com.

Provided by Cook It Up

Categories     Asian

Time 21m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 18

1 head napa cabbage, thinly shredded
1 small red cabbage, small head, thinly shredded
1 carrot, peeled and julienned
1 cup snow peas, thinly sliced
1/4 cup fresh basil leaf
1/4 cup cilantro leaf
1 avocado, diced
1/4 cup cashews, chopped
2 tablespoons black sesame seeds
2 tablespoons smooth peanut butter
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
1 teaspoon soy sauce
1 teaspoon honey or 1 teaspoon brown sugar
1/2 teaspoon sriracha sauce
1 garlic clove, finely minced
1 teaspoon ginger, freshly grated
2 tablespoons water

Steps:

  • 1.Combine the cabbages, carrots, snow peas, avocado and half the herbs in a large bowl.
  • 2.Whisk together all the ingredients for the dressing in a separate bowl, adding more water to thin if necessary.
  • 3.Toss the cabbage mixture with the peanut sauce and top with the reserved herbs, cashews and sesame seeds.

Nutrition Facts : Calories 188.3, Fat 12.7, SaturatedFat 2.1, Sodium 153.5, Carbohydrate 17.1, Fiber 5.9, Sugar 6.8, Protein 5.5

CONFETTI SLAW WITH SPICY PEANUT DRESSING



Confetti Slaw with Spicy Peanut Dressing image

Chris Kimball, author of "The Yellow Farmhouse Cookbook," prepares this unusual coleslaw with spicy peanut dressing to accompany his crispy, crunchy fried chicken.After chopping the cabbage, Chris sprinkles it with a teaspoon of salt and lets it sit for a few hours to draw out the excess water. Unsalted cabbage will leech water into the dressing, making the slaw overly wet and separating the dressing from the greens.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Yield Makes about 5 cups

Number Of Ingredients 13

1 pound green cabbage (about half a medium head), finely shredded
1 large carrot, peeled and grated
1 teaspoon salt, plus more to taste
2 tablespoons smooth peanut butter
2 tablespoons peanut oil
2 tablespoons rice-wine vinegar
1 tablespoon soy sauce
1 teaspoon honey
2 medium garlic cloves, coarsely chopped
One 1 1/2-inch piece fresh ginger
1/2 jalapeno, seeded
4 medium radishes, halved lengthwise and thinly sliced
4 medium scallions, thinly sliced

Steps:

  • Toss cabbage and carrot with 1 teaspoon salt in a colander or large mesh strainer set over a medium bowl. Let stand until cabbage wilts, 1 to 4 hours. Rinse cabbage under cold running water (or in large bowl of ice water if serving slaw immediately). Press, but do not squeeze, to drain; pat dry with paper towels. (Cabbage can be stored in a resealable plastic bag and refrigerated overnight.)
  • In the bowl of a food processor, puree peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger, and jalapeno until a smooth paste is formed. Toss cabbage, carrot, radishes, scallions, and dressing together in a medium bowl. Season to taste with salt. Cover, and refrigerate until ready to serve.

SPICY CABBAGE SALAD WITH TURKEY AND PEANUTS



Spicy Cabbage Salad with Turkey and Peanuts image

After a heavy meal, we look for recipes that double as a palate cleanser, with spice, zing, and freshness. With some vegetables that, you know, still have some crunch.

Provided by Andy Baraghani

Categories     Bon Appétit     Thanksgiving     leftovers     turkey     Peanut     Cabbage     Salad     Anchovy     Celery     Green Onion/Scallion     Cilantro

Yield 4 servings

Number Of Ingredients 17

1/2 medium head of green or savoy cabbage, cut into 1-inch pieces
1/2 teaspoon kosher salt, plus more
4 oil-packed anchovy fillets, coarsely chopped
1 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
2 tablespoons unseasoned rice vinegar
1 tablespoon light soy sauce
4 teaspoons white miso
1/4 teaspoon sugar
1 tablespoon vegetable oil
4 celery stalks, thinly sliced on a diagonal, plus 1/2 cup celery leaves
2 scallions, green parts only, thinly sliced on a diagonal
1 serrano chile, thinly sliced
1 cup cilantro leaves with tender stems
1 cup shredded cooked turkey meat
1/3 cup coarsely chopped salted, roasted skin-on peanuts
2 teaspoons black sesame seeds

Steps:

  • Toss cabbage and 1/2 tsp. salt in a large bowl. Massage vigorously with your hands until cabbage begins to release water and soften, about 2 minutes (this will both season and tenderize the leaves). Drain; set aside.
  • Mix anchovies, lemon zest, lemon juice, vinegar, soy sauce, miso, and sugar in a large bowl; whisk in oil. Add cabbage, celery and celery leaves, scallions, chile, cilantro, and turkey meat to bowl and toss to combine; season with salt.
  • Serve salad topped with peanuts and sesame seeds.
  • Do Ahead
  • Dressing can be made 1 day ahead. Cover and chill. Rewhisk before using.

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