HOT AND SOUR SALAD
This colorful Asian-inspired salad (including cabbage, snow peas, mint, and cilantro) gets its "hot" from ginger and chile and its "sour" from lime and grapefruit.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 15
Steps:
- Make the dressing: Whisk together lime juice, vinegar, fish sauce, ginger, sugar, garlic, salt, and chile in a small nonreactive bowl.
- Make the salad: Toss together cabbage, snow peas, bell pepper, grapefruits, herbs, and scallions in a large nonreactive serving bowl. Just before serving, add dressing; toss well to combine.
HOT AND SOUR BEEF SALAD
Provided by Food Network
Categories main-dish
Time 34m
Yield 5 (4-ounce) servings
Number Of Ingredients 12
Steps:
- Season flank steak with salt and pepper and 1/4 cup lime juice. Heat oil in a 12-inch non-stick skillet over medium high heat. Add flank steak and cook to medium rare, turning once, about 6 to 7 minutes per side. Remove to a cutting board and let rest.
- In a large, non-reactive salad bowl, whisk together remaining lime juice, fish sauce, sugar, chili paste and cilantro. Add cucumber, mango and lettuce leaves to dressing. Toss until combined. Divide among 5 serving dishes.
- Slice flank steak very thin and divide slices among the salads. Place over greens.
Nutrition Facts : Calories 282.4 calorie, Fat 15 grams, SaturatedFat 5.6 grams, Carbohydrate 13.2 grams, Fiber 1.5 grams, Protein 24 grams
HOT AND SOUR SLAW
Bok choy is in the cabbage family, and is very popular in China. In this recipe, it is shredded to resemble a coleslaw, but that is where the resemblance to that creamy classic ends. This dish is very spicy and full of flavor. It not only tastes great, but is strangely fun to eat. If you have chile paste, use 2 teaspoons of that instead of the red pepper flakes.
Provided by Anonymous
Categories Salad Coleslaw Recipes No Mayo
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Combine bok choy, red bell pepper, and scallions in a large bowl.
- In a smaller bowl, whisk together red pepper flakes (or chile paste), mustard, apple cider vinegar, garlic, ginger, sugar, salt, and oil.
- Pour this spicy dressing over the chopped vegetables, and toss well. Refrigerate for 1 hour, then toss again. Taste salad, and add more chile paste, salt, or sugar to taste before serving.
Nutrition Facts : Calories 54.9 calories, Carbohydrate 8.6 g, Fat 1.2 g, Fiber 2.3 g, Protein 2.7 g, SaturatedFat 0.2 g, Sodium 504 mg, Sugar 5.2 g
HOT AND SOUR SHREDDED SALAD
Provided by Nigella Lawson : Food Network
Time 15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Although I do pick at this straight from the refrigerator if I'm lucky enough to have any left over, I really advise you to make this last minute, as you're about to plate up.
- Peel the carrots, cut into long slices, and then julienne them (i.e. cut into matchstick-like strips). Trim and halve the scallions and then julienne as well. Seed the chillies and also cut into juliennes, and finely chop the cilantro. Combine all the julienned vegetables and the chopped cilantro in a bowl. In another bowl mix the lime juice, fish sauce and superfine sugar, and dress the vegetables with this.
HOT-AND-SOUR CABBAGE SALAD
Categories Ginger Vegetable Side Vegetarian Quick & Easy Vinegar Fall Oktoberfest Cabbage Gourmet Fat Free Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Put cabbage and scallion in a large bowl.
- Bring vinegar, ginger, sugar, and red pepper flakes (to taste) to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved. Pour hot dressing over cabbage, tossing to combine.
RACHAEL RAY'S HOT AND SOUR SLAW SALAD
Recipe from Rachael Ray's book 30-Minute Get Real Meals. I make this sometimes to go along with the Korean Barbecued Flank Steak. It is easy and very good. I do add either some onion or chopped green onion to the cabbage mixture when cooking.
Provided by mama smurf
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat a large skillet over high heat. Add the vegetable oil, the cabbage, and the bell pepper. Season with salt and stir-fry for 2-3 minutes. Add the honey, red pepper flakes and the garlic. Toss to combine with the cabbage. Add the sauerkraut and mix in, heating it through for 1 minute. Turn off heat.
- Serve with Korean Barbecued Flank Steak.
Nutrition Facts : Calories 105.1, Fat 7.2, SaturatedFat 0.9, Sodium 309.3, Carbohydrate 10, Fiber 2.5, Sugar 7, Protein 2.3
HOT AND SOUR SPINACH SALAD
Provided by Molly O'Neill
Categories easy, quick, side dish
Time 45m
Yield Four servings
Number Of Ingredients 8
Steps:
- Combine the sliced lemons, water, sugar and salt in a saucepan. Simmer until the lemons are tender, about 20 minutes. Put the lemons, their liquid and garlic in a blender or food processor. Puree until smooth. Transfer to a large glass or ceramic bowl. Set aside.
- Render the pancetta in a cast-iron skillet over medium heat until golden brown. Using a slotted spoon, take the pancetta out of the pan and drain on paper towels. Pour out all but 1 tablespoon of the fat. Add the spinach to the skillet. Saute over high heat until the spinach is warmed, about 5 minutes. Add the spinach to the lemon sauce and toss. Season with pepper.
Nutrition Facts : @context http, Calories 162, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 499 milligrams, Sugar 7 grams, TransFat 0 grams
HOT AND SOUR CABBAGE SALAD
Make and share this hot and sour cabbage salad recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- put cabbage and scallion in a bowl.
- heat remaining ingredients to boil and lower heat, cook until sugar is dissolved.
- pour over cabbage, toss to combine.
Nutrition Facts : Calories 19.7, Fat 0.2, SaturatedFat 0.1, Sodium 6.2, Carbohydrate 4.2, Fiber 1, Sugar 2, Protein 0.9
THAI HOT AND SOUR SOUP (TOM YUM)
A traditional Thai tom yum soup with shrimp and straw mushrooms.
Provided by Dad
Categories Thai Soups and Stews
Time 1h45m
Yield 4
Number Of Ingredients 12
Steps:
- Peel and devein shrimp, reserving shells.
- Combine shrimp shells and 6 cups water in a large saucepan; bring to a simmer. Cook for 45 minutes. Add galangal, lemon grass, and lime leaves; simmer 15 minutes more.
- Strain broth mixture through a sieve into a bowl; discard solids.
- Return broth mixture to the pan. Add remaining 3 1/2 cups water, mushrooms, curry paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, and cilantro; cook until shrimp are bright pink and firm, about 5 minutes. Stir in fresh lime juice and serve.
Nutrition Facts : Calories 249.9 calories, Carbohydrate 22.6 g, Cholesterol 258.9 mg, Fat 7.4 g, Fiber 7.5 g, Protein 40.4 g, SaturatedFat 0.9 g, Sodium 1832.3 mg, Sugar 2.5 g
HOT-AND-SOUR SOBA SALAD
I find any combination of noodles and hot-and-sour dressing fairly addictive, and none more than these earthy buckwheat noodles. You can make a meal of this salad if you add a little protein in the form of tofu, shredded chicken or shrimp.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield Serves six
Number Of Ingredients 17
Steps:
- Heat the peanut butter for 10 to 20 seconds in a microwave to make it easier to mix. Combine with the soy sauce, vinegar, hot red pepper oil, cayenne, garlic, ginger and salt and pepper. Whisk together. Whisk in the sesame oil, canola oil and broth. Set aside.
- To cook the noodles, bring a large pot of water to a boil, and add salt, if desired, and the noodles. When the water comes back to a boil and bubbles up, add a cup of cold water to the pot. Allow the water to come back to a boil, and add another cup of cold water. Allow the water to come to a boil one more time, and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and toss immediately with the dressing (whisk the dressing again first). Add the remaining ingredients, and toss together. Taste, adjust seasonings, and serve over a bed of salad greens if desired.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 12 grams, Carbohydrate 32 grams, Fat 14 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 2 grams, Sodium 476 milligrams, Sugar 1 gram, TransFat 0 grams
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