Shredded Cabbage Salad With Rice Vinegar Ginger And Sesame Recipes

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CHINESE CABBAGE SALAD



Chinese Cabbage Salad image

Beautiful salad to serve with your favorite Chinese dishes!! Sesame oil and rice vinegar are a must for the authentic Chinese flavor.

Provided by MommyBennett

Categories     Salad     Coleslaw Recipes     No Mayo

Time 20m

Yield 6

Number Of Ingredients 10

2 tablespoons sesame seeds
1 ½ tablespoons rice vinegar
½ teaspoon sesame oil
2 tablespoons white sugar
½ teaspoon salt
¼ teaspoon black pepper
⅓ cup olive oil
4 cups shredded cabbage
2 carrots, shredded
1 (3 ounce) package ramen noodles, crushed

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.

Nutrition Facts : Calories 175.8 calories, Carbohydrate 11.6 g, Fat 14.4 g, Fiber 2.5 g, Protein 1.7 g, SaturatedFat 2.1 g, Sodium 268.6 mg, Sugar 7 g

AMANSALA SALAD WITH GINGER-SESAME DRESSING



Amansala Salad with Ginger-Sesame Dressing image

Provided by Melissa Perlman

Categories     Salad     Ginger     Leafy Green     Tomato     Vegetable     Quick & Easy     Lunch     Avocado     Healthy     Cabbage     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 1 serving

Number Of Ingredients 8

1 cup shredded Napa cabbage
1 cup shredded romaine lettuce
1/2 cup shredded carrots
1/2 cup diced tomatoes
1/4 cup diced avocado (optional)
1 (5- to 6-ounce) piece grilled fish or chicken, chopped
Ginger-Sesame Dressing
1 tablespoon toasted sesame seeds

Steps:

  • 1. Combine the cabbage, lettuce, carrots, tomatoes, avocado, and fish or chicken in a large bowl and toss with the dressing to taste.
  • 2. Sprinkle with the toasted sesame seeds and serve.

SHAVED ASPARAGUS SALAD WITH GINGER AND SESAME



Shaved Asparagus Salad With Ginger and Sesame image

Succulent, fat, fresh asparagus is thinly sliced by hand for this raw salad - easier than you'd think, and safer than using a mandoline. It's very refreshing and bright tasting.

Provided by David Tanis

Categories     dinner, lunch, salads and dressings, vegetables, appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons rice vinegar
1 tablespoon grated ginger
1 teaspoon minced garlic
1 tablespoon light brown sugar
1 jalapeño pepper, seeds removed and finely diced (optional)
2 teaspoons toasted sesame oil
Salt and pepper
1 1/2 pounds fat asparagus
Salt and pepper
1/2 cup slivered scallions
Squeeze of lime juice, to taste
Mint leaves, for garnish
Cilantro sprigs, for garnish
1 tablespoon toasted sesame seeds
1 tablespoon black sesame seeds

Steps:

  • Make the dressing: In a small bowl, stir together rice vinegar, ginger, garlic and brown sugar. Add jalapeño and sesame oil, then season to taste with salt and pepper.
  • Snap or cut off the tough bottoms of each asparagus spear. With a vegetable peeler, peel each tough-skinned spear, starting halfway down from tip and peeling toward bottom end.
  • Cut the asparagus at a long diagonal into very thin slices (not paper thin - about the width of a thinly sliced onion). Place asparagus slices in a wide salad bowl. Season with salt and pepper and toss lightly. Add the ginger dressing and toss to coat well. Taste and adjust. Add scallions and lime juice and toss again.
  • Garnish with mint leaves and cilantro sprigs. Sprinkle with sesame seeds and serve.

Nutrition Facts : @context http, Calories 66, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 3 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 314 milligrams, Sugar 4 grams

RICE STICK SALAD WITH SHREDDED VEGETABLES



Rice Stick Salad With Shredded Vegetables image

Rice stick salad is a terrific vehicle for vegetables. Play around with the ingredients here - if you have different vegetables than those called for, try them. You might shred lettuce in addition to the cabbage, add some bean sprouts, add a minced chili or some cayenne if you want a little spice.

Provided by Martha Rose Shulman

Categories     weekday, salads and dressings

Time 45m

Yield Serves six

Number Of Ingredients 16

1 1/2 cups purple cabbage, finely shredded
7 to 8 ounces thin rice sticks
1 tablespoon shredded pickled ginger (optional)
1 cup shredded or julienne carrot
1/2 cup julienne cucumber
1/2 cup julienne red pepper
2 tablespoons chopped or slivered fresh mint
1/4 cup chopped cilantro
2 tablespoons fresh lime juice
2 tablespoons seasoned rice vinegar
1/2 teaspoon sugar
2 teaspoons minced ginger
1 tablespoon low-sodium soy sauce
2 tablespoons Asian sesame oil
2 tablespoons canola oil
optional: 1 cup shredded chicken, cooked

Steps:

  • Place the cabbage in a bowl, salt generously and cover with cold water. Let sit for 15 minutes, then drain and dry on paper towels.
  • Meanwhile, place the rice sticks in another bowl and cover with hot water. Let sit for 20 minutes, until pliable, while you prepare the vegetables. Drain, and cut the noodles in half, into roughly 6- to 8-inch lengths, with kitchen scissors.
  • In a large bowl, toss the noodles with the pickled ginger, all of the vegetables, chicken (if using), mint and cilantro.
  • Whisk together the lime juice, rice vinegar, sugar, ginger, soy sauce, sesame oil and canola oil. Toss with the noodle mixture, transfer to a platter or salad bowl, and serve.

Nutrition Facts : @context http, Calories 236, UnsaturatedFat 8 grams, Carbohydrate 34 grams, Fat 10 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 170 milligrams, Sugar 3 grams, TransFat 0 grams

CABBAGE SALAD WITH RICE VINEGAR



Cabbage Salad With Rice Vinegar image

Make and share this Cabbage Salad With Rice Vinegar recipe from Food.com.

Provided by Roza Bockelman

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

3/4 lb Coleslaw
1/4 lb bean sprouts
2 tomatoes, chopped
1 tablespoon light soy sauce
2 teaspoons oriental sesame oil
2 teaspoons vegetable oil
2 tablespoons rice wine vinegar
1/4 teaspoon sugar

Steps:

  • Combine first 3 ingredients in a bowl and set aside. Combine remaining ingredients and salt and pepper to taste in a jar with a tight-fitting lid. Shake vigorously. Pour dressing over salad and toss.

Nutrition Facts : Calories 121.8, Fat 6.9, SaturatedFat 1, Cholesterol 6.8, Sodium 275.7, Carbohydrate 15.2, Fiber 2.6, Sugar 3.1, Protein 3

SESAME-GINGER CUCUMBER SALAD



Sesame-Ginger Cucumber Salad image

I love the marinated sides and salads that come with meals at Japanese restaurants and wanted to try them at home. After some research, I came up with this cool, crisp salad. -Kimberly Ludvick, Newburgh, New York

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 10

2 tablespoons rice vinegar
4 teaspoons soy sauce
1 tablespoon olive oil
2 teaspoons minced fresh gingerroot
2 teaspoons sesame oil
1 teaspoon honey
1/4 teaspoon Sriracha chili sauce
2 English cucumbers
1 teaspoon sesame seeds, toasted
Thinly sliced green onions

Steps:

  • For dressing, mix first 7 ingredients. Trim ends and cut cucumbers crosswise into 3-in. sections. Cut sections into julienne strips., To serve, toss cucumbers with sesame seeds and dressing. Sprinkle with green onions.

Nutrition Facts : Calories 64 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 293mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

CHINESE CABBAGE SALAD WITH SESAME DRESSING



Chinese Cabbage Salad with Sesame Dressing image

Homemade sesame dressing jazzes up a simple, 15-minute cabbage salad.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 4

Number Of Ingredients 10

3 tablespoons rice or white wine vinegar
2 teaspoons sugar
2 teaspoons sesame seed, toasted
2 teaspoons soy sauce
1 teaspoon sesame oil
1/8 teaspoon crushed red pepper
2 cups finely shredded napa (Chinese) cabbage (8 oz)
1/4 cup chopped jicama
1/4 cup chopped green bell pepper
1/4 cup coarsely shredded carrot

Steps:

  • In tightly covered container, shake all dressing ingredients.
  • In medium glass or plastic bowl, toss salad ingredients and dressing. Cover and refrigerate until serving time.

Nutrition Facts : Calories 60, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 6 g, TransFat 0 g

GINGER-CABBAGE SALAD



Ginger-Cabbage Salad image

Recent research shows that it's health-savvy to sprinkle herbs and spices in your food all year long. Inspired by a salad at Spices restaurant, Washington, D.C.

Provided by USA WEEKEND columnist Jean Carper

Categories     Salad     Vegetable Salad Recipes

Yield 6

Number Of Ingredients 7

¾ cup pickled ginger
4 cups shredded cabbage, green or red
1 cup shredded carrots
½ cup peanuts, crushed
¼ cup mirin (sweetened Asian wine)
¼ cup rice vinegar
4 scallions, sliced

Steps:

  • Combine all.

Nutrition Facts : Calories 160.8 calories, Carbohydrate 20.1 g, Fat 6.2 g, Fiber 3.8 g, Protein 4.1 g, SaturatedFat 0.9 g, Sodium 326.6 mg, Sugar 10.8 g

GINGER-SESAME STEAMED VEGETABLE SALAD



Ginger-Sesame Steamed Vegetable Salad image

A homage to my father's Laotian roots, this warm salad is traditionally prepared with baby bok choy, snow peas, peapod shoots and baby mustard greens. Just use any seasonal green vegetables you like. -Monnie Norasing, Mansfield, Texas

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 12

2 tablespoons grated fresh gingerroot
2 tablespoons sesame oil
1 tablespoon fish sauce or reduced-sodium soy sauce
1 teaspoon sugar
1/2 teaspoon reduced-sodium soy sauce
1/4 teaspoon salt
1 cup cut fresh green beans (2-inch pieces)
4 cups fresh broccoli florets
2 large carrots, julienned
1 package (9 ounces) fresh spinach
1/2 cup finely chopped unsalted dry roasted peanuts
Coarsely chopped fresh cilantro and julienned fresh gingerroot

Steps:

  • In a small bowl, mix the first six ingredients., In a stockpot, place steamer insert or basket over 2 in. of water. Place green beans, broccoli and carrots in insert. Bring water to a boil. Reduce heat to maintain a simmer; steam vegetables, covered, 5-7 minutes or just until crisp-tender. Add spinach; cook, covered, 1-2 minutes longer or until spinach is wilted., Transfer vegetables to a large bowl. Add ginger mixture; toss to combine. Just before serving, sprinkle with peanuts, cilantro and julienned ginger.

Nutrition Facts : Calories 156 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 407mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges

EDAMAME AND CARROT SALAD WITH RICE VINEGAR DRESSING



Edamame and Carrot Salad with Rice Vinegar Dressing image

Categories     Salad     Bean     Soy     Vinegar     Carrot     Winter     Cilantro     Bon Appétit

Number Of Ingredients 8

1 1/2 cups shelled cooked edamame beans (from about 20 ounces of pods)
4 medium carrots (about 12 ounces), peeled, coarsely grated
1/3 cup thinly sliced green onions
2 tablespoons chopped fresh cilantro
2 tablespoons rice vinegar
2 tablespoons fresh lemon juice
1 tablespoon vegetable oil
1 garlic clove, minced

Steps:

  • Combine first 4 ingredients in medium bowl. Whisk vinegar, lemon juice, oil and garlic in small bowl to blend. Add to edamame mixture; toss to coat. Season to taste with salt and pepper. (Can be made 3 hours ahead. Cover and chill.)

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