Grilled Napa Cabbage Fattoush Salad Recipe By Tasty

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.

GRILLED CABBAGE WITH TAHINI CAESAR DRESSING

Steps:

• Prepare a grill or grill pan for high heat.
• Brush the flat sides of the cabbage wedges with 1 tablespoon of the olive oil and season with 1 teaspoon salt and a few grinds of black pepper. Grill on one flat side, flipping halfway through to the other flat side, until dark grill marks have formed and the outer layers are softened, about 8 minutes. Transfer to a serving platter.
• Brush the bread with 1 tablespoon olive oil and season with 1/2 teaspoon salt and a few grinds of black pepper. Grill the bread sliced-side down until grill marks form and the bread is toasted, 2 to 3 minutes. Let cool slightly, then tear into roughly 1/2-inch pieces.
• Meanwhile, add the tahini, capers, tamari, agave, 2 tablespoons olive oil, half of the lemon zest and juice, 3 tablespoons water and a generous amount of black pepper to a medium bowl. Grate in 3 cloves of the garlic and whisk until well combined.
• Grate the remaining clove of garlic into a medium bowl. Stir in the parsley, red pepper flakes, remaining lemon zest and juice and remaining 3 tablespoons olive oil.
• Drizzle the cabbage with the dressing, top with the croutons and parsley mixture and serve immediately.

GRILLED NAPA CABBAGE FATTOUSH SALAD RECIPE BY TASTY

Steps:

• Preheat the grill and preheat the oven to 375°F.
• Cut cabbage in half lengthwise, brush lightly with olive oil, and proceed to grill until deeply charred. Immediately place in the fridge to avoid cooking the cabbage any further.
• Cut pita bread into small wedges and toss with 2 tbsp olive oil and salt. Place on a cookie sheet pan and place in the oven for about 7-10 minutes, or until crisp and toasted. Cool on a rack on the counter.
• Prepare salad ingredients and place all in a large bowl, including the grilled cabbage and toasted pita wedges.
• Place all dressing ingredients in a glass jar and shake vigorously prior to dressing the salad.
• Add the amount of desired dressing to the salad and toss. Taste and adjust seasoning as needed.
• Serve.
• Enjoy!

NAPA CABBAGE SALAD WITH BUTTERMILK DRESSING

Steps:

• Whisk together buttermilk, mayonnaise, vinegar, shallot, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until sugar has dissolved, then whisk in chives.
• Toss cabbage, radishes, and celery with dressing.

TANGY THAI CABBAGE SALAD

Steps:

• Whisk lime juice, chili paste, and sugar together in a small bowl. Add oil in slow stream while still whisking.
• Combine napa cabbage, carrots, bell pepper, cucumber, cilantro, and peanuts in a large bowl. Season with salt and pepper. Pour dressing over vegetables and toss with tongs to coat. Chill salad for at least 1 hour. Stir and adjust seasonings before serving.

GRILLED VEGETABLES AND WHITE-BEAN FATTOUSH

Steps:

• Preheat a grill or broiler to medium-high. Stir together 2 tablespoons oil and harissa. Brush mixture over peppers and onion; season lightly with salt and pepper. Grill, turning once, until tender and charred in places, about 15 minutes.
• Whisk together vinegar and remaining 6 tablespoons oil; season with salt and pepper. Toss escarole with 2 tablespoons dressing; season with salt and pepper. Mound onto a serving platter.
• Toss beans and herbs with 2 more tablespoons dressing and pile alongside. Place grilled vegetables, feta, and pita chips next to greens and drizzle with more dressing. Serve.

CHINESE NAPA CABBAGE SALAD WITH GRILLED FLANK STEAK

Steps:

• Marinate the flank steak in a plastic bag and refrigerate for 2 hours.
• Prepare the dressing in a blender and refrigerate it.
• Toast the sesame seeds in a small skillet until light brown.
• Grill the flank steak on a high heat 3-4 minutes each side, discarding the marinade.
• The flank steak will be medium rare, but the dressing will finish "cooking" it.
• Place the steak on a plate and let it rest for 10 minutes. Boil the vermicelli in salted water according to package directions.
• Rinse the pasta in cold water and drain.
• Thinly slice the flank steak against the grain.
• In a large salad bowl toss all the ingredients together and refrigerate for an hour or more, then serve it.

MIDDLE EASTERN PITA SALAD (FATTOUSH SALAD) RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Slice the pitas in half to make 4 thin rounds. Place the pitas on a nonstick sheet pan. Brush with 2 tablespoons of olive oil and season with salt.
• Bake for about 5 minutes, until the outside is golden brown. Let cool until they become crispy.
• Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and add to a large salad bowl.
• Seed the cucumber, dice it, and add it to the salad bowl.
• Cut the tomatoes in half and add them to the salad bowl.
• Mince the scallions and add them to the salad bowl.
• Add the radishes, bell pepper, parsley, and mint to the salad bowl and toss to combine.
• In a liquid measuring cup or small bowl, combine the remaining ½ cup (120 ml) of oil, the lemon juice, white wine vinegar, garlic, sumac, allspice, salt, and pepper and whisk until well-combined.
• Pour the dressing over the salad.
• Break the crispy pitas into small pieces and add to the salad. Toss well.
• Enjoy!

GRILLED NAPA CABBAGE WITH CHINESE MUSTARD GLAZE AND SCALLIONS

Steps:

• Heat grill to high. Mix together mustard, agave nectar, 1 teaspoon oil, the garlic, and basil. Cut cabbage lengthwise into quarters, leaving core intact. Brush cabbage and scallions with remaining 2 teaspoons oil.
• Grill cabbage, flat side down, 3 minutes. Flip, and continue to grill until charred. Remove from grill. Add scallions to grill, and cook until partially charred, flipping halfway through cooking, about 2 minutes total.
• Brush cabbage and scallions on all sides with mustard glaze. Cut scallions lengthwise into thirds. Arrange cabbage on a platter, and top with scallions.

TASTY CABBAGE SALAD

Steps:

• In a medium bowl, whisk together the oil, vinegar, salt, pepper, monosodium glutamate and sugar.
• In a large bowl, combine the coleslaw, chicken and noodles. Add dressing, and mix together well. Refrigerate until chilled and serve.

NAPA CABBAGE SALAD

Steps:

• Heat rice vinegar through soy sauce in a small sauce pan.
• Remove from heat when it reaches a boil.
• Place in refrigerator to chill while preparing the remaining salad. It will thicken slightly when it is fully cooled.
• Toast crushed ramen noodles (WITHOUT seasoning), sesame seeds, and almonds until all are lightly browned. Stir occasionally, but watch for scorching.
• Combine cabbage, scallions, and strawberries, and mix dressing over the mix.
• Serve with the crunchy topping.

NAPA CABBAGE SALAD

Steps:

• Put the garlic in a large salad bowl and mix in all the remaining ingredients except the cabbage.
• Trim the cabbage, removing and discarding damaged or wilted leaves, and cut the head crosswise into 1-inch slices. You should have about 8 cups. Wash well and spin dry in a salad dryer (moisture would dilute the dressing). Ten or 15 minutes before serving, add the cabbage to the dressing, toss well and set aside, so the dressing can penetrate the cabbage and soften it slightly.