Napa Cabbage Salad With Peanuts And Ginger Recipes

NAPA CABBAGE SALAD WITH PEANUTS AND GINGER

Steps:

• In a small bowl, whisk together vinegar, mustard, ginger, and oils until dressing is smooth. Season with salt and pepper.
• In a large bowl, combine cabbage, bell pepper, cilantro, and peanuts. Add dressing to taste, and toss to combine. Serve.

CABBAGE SALAD WITH MANGO AND PEANUTS

Steps:

• Combine cabbage, mangoes, carrot, celery, and green onions in a large bowl; toss until mixed.
• Combine peanut butter, lime juice, water, soy sauce, cilantro, garlic, and ginger in a food processor; blend until smooth and the consistency of rich cream. Add 1 to 2 tablespoons water if dressing seems too thick.
• Pour dressing over cabbage mixture; toss to distribute evenly. Sprinkle chopped peanuts on top.

NAPA CABBAGE SALAD

Steps:

• Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
• Preheat oven to 350 degrees F (175 degrees C).
• Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
• Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
• Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.

CABBAGE SALAD WITH PEANUT DRESSING (VEGAN)

Steps:

• Make the dressing by whisking together the first 7 ingredients (peanut butter through to red pepper flakes).
• Chop up all the veg and then toss together with the dressing. Sprinkle with chopped fresh cilantro and sesame seeds to garnish if you wish. Enjoy!