Javanese Long Bean Salad Plate With Cabbage Wedges Lalapan Recipes

JAPANESE-STYLE CABBAGE SALAD

Steps:

• Whisk together sesame oil, vinegar, garlic, ginger, sugar, salt, and pepper in a small bowl until the sugar has dissolved. Toss the cabbage, green onions, almonds, and sesame seeds in a large bowl with the dressing until well coated.

JAPANESE CABBAGE SALAD

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.

TSUKEMONO- JAPANESE CABBAGE SALAD

Steps:

• Cut cabbage into thin strips (about the width of fettucini noodles) and place into a large bowl.
• Boil remaining ingredients in a small pot.
• Remove the pot from heat and pour over cabbage.
• Mix (using tongs) cabbage and vinegar mixture for about 2 minutes.
• Drain vinegar mixture from cabbage, and return vinegar to heat.
• Repeat steps 3 and 4.
• Drain vinegar from cabbage and discard.
• Place cabbage into refrigerator until cool.
• Enjoy!

JAPANESE CABBAGE SALAD

Steps:

• Wash and trim the vegetables. Shred the cabbage and cut the carrots into fine julienne strips. Cut the green beans diagonally into thin strips. Parboil the cabbage for a few seconds in a large pot of lightly salted, rapidly boiling water; remove from the water, rinse immediately in cold water, drain, and pat dry. Parboil the carrots and the green beans separately in the same way, then rinse and pat dry.
• Lightly toast the sesame seeds for the dressing and grind to a paste, or use ready-made sesame paste. Cream in the tofu and mirin and season to taste with a little salt.
• Just before serving, fold the vegetables into the dressing. Serve small mounds of the salad in deep pottery bowls of a contrasting color and sprinkle with a few sesame seeds to garnish.

LA CABANA'S HOUSE SALAD

Steps:

• 1. Core the lettuce and cut it crosswise into 1/4-inch slices. Gently toss the lettuce with the arugula in a bowl. Arrange this mixture in the bottom of 6 shallow salad bowls, mounding it toward the center.2. Cut each tomato into 12 wedges. Cut each hard-cooked egg into 6 wedges. Cut the pepper into 18 thin strips. Arrange the tomato and hard-cooked egg wedges and pepper strips on top of the lettuce in a sunburst pattern (radiating away from the center like the spokes of a wagon wheel), alternating colors.3. Drain off any liquid that may still remain on the beets and blot dry with paper towels. Mound the beets, celery, and hearts of palm in the center of each portion of salad (see Note).4. Prepare the dressing. Combine the mustard, vinegar, lemon juice, and salt in a small bowl and whisk until the salt is dissolved. Whisk in the oil and pepper. Correct the seasoning, adding salt or vinegar as necessary the salad should be highly seasoned. Pour the dressing over the salads and serve immediately.Serves 6Note: The salads can be prepared ahead to this point. Cover loosely with plastic wrap and refrigerate until ready to serve.

JAVANESE LONG BEAN SALAD PLATE WITH CABBAGE WEDGES / LALAPAN

Steps:

• 1. Cook the long beans in a saucepan of rapidly boiling salted water until crisp-tender, about 3 minutes. Drain well, refresh under cold water, and drain again.2 Arrange the vegetables and herbs attractively on a platter and serve.Serves 4 to 6