Mission Chinese Foods Cabbage Salad Recipes

MISSION CHINESE FOOD'S CABBAGE SALAD

Steps:

• Cut cabbage in half, and remove core. Cut into 1-inch wedges and then into 1-inch pieces. Toss these lightly in a bowl, and set aside.
• Under running cold water, scrub beet with a vegetable brush or paper towel. Trim the beet top and beet root to provide a flat base for slicing on a mandoline. Set thickness to 1/8 inch, and slice beets into flat rounds. Season beets with half the lemon juice, and add them to the bowl with cabbage. Set aside.
• Make sesame-anchovy dressing. In a small bowl, cover hijiki with warm tap water. Allow to bloom for 15 minutes, then drain well, and season with ume vinegar or red-wine vinegar. Add miso, tahini, rice vinegar, shiro shoyu, the remaining lemon juice and the anchovies, and whisk to combine. Dressing should have a thick, almost mayonnaise-like consistency.
• Make the kasha furikake. Pour neutral oil into a sauté pan, and place over medium-high heat until it begins to shimmer. Pour kasha into the hot pan, and stir it quickly with a spoon to coat with oil. Allow kasha to fry in the oil, stirring constantly, until it has darkened by two shades of brown. Drain kasha through a fine strainer, and transfer to a plate covered by paper towel. While it is hot, season with the seaweed, which should adhere to the kasha. When it has cooled, mix kasha in a small bowl with the toasted sesame seeds and, if using, the shio kombu. Salt to taste.
• Make the salad. Add 3 tablespoons of the sesame-anchovy dressing to the bowl with the cabbage and the beets, and mix well to combine. Add more dressing if necessary. Transfer the salad to a serving bowl, and sprinkle 4 tablespoons or so of the kasha furikake over the top. (Leftover kasha furikake may be passed at the table, or saved to eat over white rice.)

"MILLION DOLLAR" CHINESE CABBAGE SALAD

Steps:

• In a bowl, whisk together vegetable oil, sugar, wine vinegar, and soy sauce until the sugar has dissolved. Refrigerate the dressing while preparing the salad.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread the broken ramen noodles, almonds, and sesame seeds onto a baking sheet.
• Bake the ramen noodle mixture until lightly browned, about 15 minutes, stirring often. Watch carefully to prevent burning. Allow mixture to cool.
• Just before serving, mix together the napa cabbage and green onions with toasted ramen mixture in a salad bowl until thoroughly combined; toss with the dressing.

CHINESE CABBAGE SALAD

Steps:

• In a small skillet, toast sesame seeds over medium heat until golden brown and fragrant.
• In a small bowl, mix together vinegar, sesame oil, olive oil, sugar, salt, pepper, and ramen seasoning packet.
• In a large bowl, mix together cabbage, carrots, and crushed ramen noodles. Toss with dressing to coat evenly. Top with toasted sesame seeds.

CHINESE CABBAGE SALAD

Steps:

• Remove flavor packets from soup mix and set aside. Break up ramen noodles and set aside.
• Toss together the cabbage, green onions and sesame seeds in a bowl.
• Whisk together reserved flavor packets, vegetable oil, vinegar, and sesame oil and toss with the cabbage mixture. Cover and chill for 1 hour.
• Saute noodles and almonds in a skillet over medium heat until lightly browned; stir into cabbage mixture.

CHINESE CABBAGE SALAD

Steps:

• Put all dry ingredients in a bowl and mix.
• Pour dressing over and toss.
• Hint: If it is going to be a while before you eat the salad, wait 1 hour or later before eating to toss ingredients with dressing if you like it crunchy.
• You can also add or take away certain things.
• For example, I don't want the fat of sunflower seeds, so I take them out.
• Also, try toasting the Ramen noodles before you put them in.
• I also use less oil in the dressing.