Spicy Cabbage Salad Recipes

SPICY CAJUN CABBAGE

Steps:

• Combine chili powder, thyme, smoked paprika, oregano, cayenne pepper, cumin, onion powder, and salt in a bowl.
• Melt butter in a large skillet over medium heat; cook and stir onion in hot butter until translucent, about 5 minutes. Add garlic and cook until soft, about 2 minutes; stir shredded cabbage into onion and garlic. Cook and stir cabbage mixture until cabbage starts to soften, about 5 more minutes.
• Stir spices into cabbage mixture and cook, stirring often, until spices are evenly mixed in and cabbage is tender, 3 more minutes.

QUICK AND EASY SPICY KOREAN COLESLAW

Steps:

• Gather the ingredients.
• Combine the cabbage, carrot, onion, and scallions in a large bowl.
• Combine the garlic, soy sauce, vinegar, sugar, red pepper, sesame oil, and sesame seeds in a small bowl and mix.
• Pour the dressing over the vegetables and toss to combine. Taste for seasoning, adding salt and pepper if needed. Serve immediately or chill for a few hours to allow the flavors a chance to develop.

SPICY CABBAGE SALAD

Steps:

• In a small bowl, combine lemon and oil; slowly whisk in olive oil until emulsified, season with salt and pepper.
• Toss cabbage, onion, and cilantro together in another bowl; just before serving, drizzle cabbage mixture with the dressing.
• Toss, season with additional salt and pepper, if needed.

SPICY CABBAGE SALAD

Steps:

• In a blender or mini chop, combine the chipotles, adobo sauce, crema, oil, lemon juice, honey and salt and puree. Set aside
• Cut the cabbage into quarters and remove the core. Using a knife or mandolin, shred the cabbage into thin strips. Place in a large bowl, add the shredded carrots and mix. Add the chipotle dressing and toss to coat. Cover and refrigerate until ready to serve.

SPICY CABBAGE SALAD WITH TURKEY AND PEANUTS

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.

SPICY SHREDDED NAPA CABBAGE SALAD

Steps:

• Combine lemon juice and chile slices in a bowl. Pour in oil in a slow, steady stream, whisking constantly until emulsified. Season with salt and pepper.
• Toss together cabbage, scallions, and cilantro in a large bowl. Just before serving, drizzle with dressing, and season with salt and pepper; toss.

SPICY RANCH CHOPPED CHICKEN CABBAGE SALAD

Steps:

• Marinate your chicken for at least 30 minutes: in a large bowl, add chicken breast, olive oil, honey, lime juice, chili powder, cumin, garlic powder, paprika, cayenne pepper, salt and freshly ground black pepper. Toss well to combine, then place in the fridge until ready to use.
• While the chicken is marinating you can prep and chop the veggies for the salad. Place all ingredients for the salad in the bowl, except the tortilla strips (and the dressing).
• Make your dressing by combining the following ingredients in a medium bowl or mason jar: greek yogurt, garlic powder, onion powder, fresh lemon juice, dried dill, salt, water and hot sauce. Mix or shake until well combined, taste, and add more hot sauce if you like it spicier, then pour dressing all over the salad and use a tongs to combine salad together with dressing.
• When ready to grill chicken: Preheat your grill to 400 degrees F and scrape off any leftover bits from the grates. Place your chicken breasts on your preheated grill, and close the lid. It's important to keep the lid of your grill closed while your chicken is cooking so that no heat escapes. Cook your chicken breast on the grill for 7-9 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Cook time will vary a bit depending on the size of your chicken breast, so be sure to check the internal temperature in the thickest part of the chicken breast using a meat thermometer.
• Once chicken is done, cut into strips and top the salad with it, then add tortilla strips. Garnish/top with avocado, cilantro and green onion.

INDIAN CABBAGE SALAD

Steps:

• Mix all the veggies in a medium bowl.
• Heat oil in a small saucepan over medium heat. Once the oil is hot and shimmering, add mustard seeds and allow them to pop. Turn the heat off once the mustard seeds start to pop. Add asafetida, turmeric & red chili powder.
• Pour this tempering over the veggies. Add salt and lemon juice. Mix well and enjoy.

CRUNCHY NAPA CABBAGE SALAD

Steps:

• Roughly chop the napa cabbage and pile in a large serving bowl. Peel and slice the mangoes and scatter over the top of the cabbage.
• Chop the green and white ends of the scallions and sprinkle over the salad. Then sprinkle the toasted almonds on top.
• Pour the rice vinegar, oils, and honey in a small bowl. Whisk well and season with salt and pepper. Pour the vinaigrette over the salad and toss.

SPICY THAI PASTA SALAD

Steps:

• Whisk sesame oil, vegetable oil, soy sauce, balsamic vinegar, fish sauce, chili-garlic sauce, lime juice, rice vinegar, and sugar for dressing together in a small bowl until well combined. Set aside.
• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Drain pasta, rinse with cold water, and return to the pot. Drizzle dressing over the pasta, stir gently to combine. Add peas, carrots, bell pepper, green onions, cilantro, peanuts, and red pepper flakes; stir until well combined.
• Serve at room temperature with lime wedges, or chill in the refrigerator for about 1 hour or longer.