Pickled Napa Cabbage Carrots And Snow Peas Recipes

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PICKLED NAPA CABBAGE, CARROTS, AND SNOW PEAS



Pickled Napa Cabbage, Carrots, and Snow Peas image

Categories     Salad     Vegetable     Side     Pea     Carrot     Cabbage     Gourmet     Fat Free     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

1/2 cup rice vinegar (not seasoned)
1/4 cup plus 2 tablespoons sugar
1 tablespoon finely chopped peeled fresh ginger
2 teaspoons salt
1/2 teaspoons finely chopped garlic
3 whole cloves
5 medium carrots, cut into 3- by 1/8-inch matchsticks
3/4 lb snow peas, trimmed and strings discarded
1 1/4 lb Napa cabbage, leaves halved lengthwise, then cut crosswise into 1/4-inch strips
2 tablespoons thinly sliced seeded fresh mild red chile, such as red jalapeño

Steps:

  • Bring vinegar, sugar, ginger, salt, garlic, and cloves to a boil in a small saucepan, stirring until sugar is dissolved, then remove from heat and let steep, uncovered, 30 minutes. Discard cloves.
  • While pickling liquid steeps, blanch carrots in a 6- to 8-quart pot of boiling salted water 30 seconds, then transfer with a large slotted spoon to a bowl of ice and cold water to stop cooking. Lift out carrots with slotted spoon and drain in a colander. Transfer to paper towels and pat dry.
  • Blanch snow peas in same pot of boiling water 30 seconds, then transfer to ice water, drain, and pat dry in same manner. Cut each snow pea lengthwise into 4 strips.
  • Blanch cabbage in same pot of boiling water 5 seconds, then transfer to ice water, drain, and pat dry.
  • Just before serving, toss vegetables with pickling liquid and chile in a large bowl.

CARROTS AND SNOW PEAS



Carrots and Snow Peas image

This is without question my favorite side dish, both for flavor and ease of preparation. Sherry adds an amazing spark to the vegetables. -Cheryl Donnely, Arvada, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 6

1-3/4 cups sliced fresh carrots
2 tablespoons butter
2-3/4 cups fresh snow peas
1 shallot, minced
1/4 teaspoon salt
1 tablespoon sherry or chicken broth

Steps:

  • In a large cast-iron skillet or wok, stir-fry carrots in butter for 3 minutes Add the snow peas, shallot and salt; stir-fry 2 minutes longer or until vegetables are crisp-tender. Stir in sherry; heat through.

Nutrition Facts : Calories 129 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 231mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

SNOW PEA & CARROT SAUTE



Snow Pea & Carrot Saute image

With bright carrot strips and green snow peas, this makes a colorful dish with any entree. Short on time? You can also buy matchstick carrots at the grocery store. Simple & Delicious Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 5 servings.

Number Of Ingredients 7

1 pound fresh snow peas
1 tablespoon butter
2 medium carrots, julienned
1 garlic clove, minced
3 tablespoons honey
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, saute snow peas in butter for 3 minutes. Add carrots and garlic; saute 1-2 minutes longer or until vegetables are crisp-tender. Add remaining ingredients; heat through.

Nutrition Facts : Calories 108 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 155mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

PICKLED NAPA CABBAGE



Pickled Napa Cabbage image

Categories     Side     No-Cook     Carrot     Cabbage     Gourmet     Fat Free     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 2 cups

Number Of Ingredients 5

3/4 pound Napa cabbage, cut crosswise into 1/3-inch-wide strips
3 tablespoons finely chopped carrot
1 1/2 teaspoons coarse salt
1 ounce (30 grams) kombu, about 20 square inches
4 fresh green shiso leaves or 1/4 cup fresh basil, chopped

Steps:

  • Toss together cabbage, carrot, and salt in a bowl. Put kombu in a narrow straight-sided container (5 to 6 inches in diameter) and top with cabbage mixture. Cut a piece of cardboard to fit just inside container and enclose it in a sealable plastic bag. Top cabbage with plastic-covered round and stack 4 to 6 pounds of canned goods on top to weight it. Chill weighted cabbage at least 3 hours.
  • Discard kombu. Squeeze excess liquid from cabbage and toss with shiso.

PICKLED NAPA CABBAGE



Pickled Napa Cabbage image

Pickling this cabbage gives you a fresh twist on sauerkraut.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 2h

Number Of Ingredients 6

1/2 medium napa cabbage (about 1 pound), sliced crosswise 1/4 inch thick
1 English cucumber, halved, seeded, and thinly sliced on the diagonal
1 medium onion, halved and thinly sliced
1 cup white-wine vinegar
1/4 cup sugar
1/4 cup coarse salt

Steps:

  • In a large heatproof bowl, combine cabbage, cucumber, and onion.
  • In a medium saucepan, combine 1 1/2 cups water, vinegar, sugar, and salt; bring to a boil, stirring to dissolve salt and sugar. Immediately pour over vegetables; using a dinner plate, press down on vegetables until they are submerged.
  • Let cool to room temperature; transfer vegetables and liquid to an airtight container, and refrigerate up to 2 weeks. Use as you would sauerkraut or pickles, such as in Open-Face Ham Reuben Sandwiches.

SLICED CARROTS AND SNOW PEAS



Sliced Carrots and Snow Peas image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

1/2 pound carrots
1/3 pound snow peas, trimmed
1 tablespoon butter
1 tablespoon olive oil
2 tablespoons sesame seeds
1/4 teaspoon ground cumin
3 tablespoons chopped scallions
Salt and pepper to taste

Steps:

  • Peel and trim the carrots and slice them thin.
  • Place the carrots in a saucepan and cover with salted water. Bring to a boil and simmer for 1 minute. Add the snow peas. Return to a boil and cook for 1 minute. Drain.
  • In a nonstick skillet, melt the butter and add the olive oil. Add the sesame seeds. Cook, stirring until lightly browned; add the carrots and the snow peas, the cumin and the scallions. Check for seasoning, and saute, stirring, for 1 minute.

Nutrition Facts : @context http, Calories 123, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 258 milligrams, Sugar 4 grams, TransFat 0 grams

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