Napa Cabbage Tomato And Avocado Salad Recipes
CHILEAN CABBAGE AND AVOCADO SLAW
Coleslaw meets guacamole here in this utterly simple mix of shredded cabbage, salt, lemon, and puréed avocado. The chef Iliana de la Vega, who was born in Oaxaca, Mexico, served it at a delicious Latin-themed lunch she prepared at the "Healthy Kitchens, Healthy Lives" conference this year at the Culinary Institute of America in Napa Valley. I couldn't get enough of it. I sat with Iliana at the lunch and asked her about the salad. "Just salt the cabbage, let it sit for a while, then add lots of lemon juice and the mashed avocado," she said. That really is all there is to it. Shred the cabbage thin and for best results let it sit, after salting generously, for an hour or more, to tenderize it and draw out strong-tasting juices.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer
Time 15m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Place shredded cabbage in a large bowl or colander and salt generously. Tossand rub the salt into cabbage with your hands. Let sit for 1 hour or longer (refrigerate if longer than 1 hour). If cabbage tastes too salty, rinse, then squeeze out excess moisture and transfer to a dry bowl.
- Toss cabbage with half the lemon juice.
- Mash avocados in a mortar and pestle, or in a bowl using a fork, potato masher or a whisk. Add salt to taste and remaining lemon juice and mix until smooth. Scrape into the bowl with cabbage and stir together until shredded cabbage is thoroughly coated with mashed avocado. Taste and adjust salt. Add pepper if desired. If mixture isn't creamy, add more avocado.
Nutrition Facts : @context http, Calories 85, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 7 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 163 milligrams, Sugar 1 gram
PUERTO RICAN CABBAGE, AVOCADO, AND CARROT SALAD
A great side salad for any Puerto Rican meal. You can add cilantro to the dressing, if desired.
Provided by mmg3
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Whisk olive oil and lime juice together in a bowl; add carrots and cabbage and stir to coat. Gently fold avocado slices into salad.
Nutrition Facts : Calories 234.9 calories, Carbohydrate 15.4 g, Fat 20.1 g, Fiber 9.8 g, Protein 3.1 g, SaturatedFat 2.9 g, Sodium 35.8 mg, Sugar 3.4 g
NAPA CABBAGE SALAD
This is a yummy, crunchy cabbage salad with toasted ramen noodles and almond slivers. The bowl is always licked clean at potlucks!
Provided by Carol
Categories Salad Coleslaw Recipes No Mayo
Time 30m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 631.5 calories, Carbohydrate 39.8 g, Cholesterol 27.1 mg, Fat 51.3 g, Fiber 6.3 g, Protein 9.2 g, SaturatedFat 11.7 g, Sodium 652.5 mg, Sugar 21.9 g
NAPA CABBAGE, TOMATO, AND AVOCADO SALAD
Categories Salad Mustard Tomato Side No-Cook Vegetarian Quick & Easy Lemon Avocado Summer Healthy Vegan Cabbage Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Whisk together lemon zest, juice, mustard, salt, and pepper in a small bowl until smooth, then add oil in a stream, whisking until emulsified.
- Tear enough cabbage leaves from ribs into bite-size pieces to measure 7 cups, reserving thick ribs and remaining leaves for another use.
- Quarter avocado lengthwise, then pit and peel. Cut into 1/2-inch pieces.
- Toss cabbage leaves, avocado, and tomatoes in a large bowl with just enough dressing to coat.
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- Preheat oven to 350°. Place cabbage in a large bowl and sprinkle with 1½ tsp. salt. Toss, massaging with your hands, to soften a bit; set aside.
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- Peel potatoes, and cut lengthwise into 1/2-inch-thick slices. Combine potatoes, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; toss.
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- Cut the bottom off of the cabbage and wash the leaves individually. Dry them and then slice into thin slivers (chiffonade). Cut in half if the strands are too wide.
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- Crush the ramen noodle into small pieces on a large baking sheet and toast in the oven until they just begin to brown. Approximately 4 minutes.
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