Tibetan Cabbage Salad Tangtse Recipes

TIBETAN CABBAGE SALAD (TANGTSE)

Tibetan Cabbage Salad (Tangtse) image

The name "tangtse" literally means "cold vegetable". this is the only real salad known in traditional Tibetan cooking. It's a refreshing side dish to most main dishes. Recipe is from the Lhasa Moon Tibetan Cookbook.

Provided by lynnski LA

Categories Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1/2 white cabbage
1 daikon radish
1 carrot
1 lemon, juice of
1 teaspoon salt
1 teaspoon ground red chili pepper (optional)

Steps:

Cut the cabbage very thinly.
cut the daikon and carrot into very fine julienne strips, or grate them coarsely.
Toss the vegetablesn juice, salt and chili (if using) until well mixed.

Nutrition Facts : Calories 52.5, Fat 0.3, SaturatedFat 0.1, Sodium 630.2, Carbohydrate 12.3, Fiber 4.7, Sugar 6.8, Protein 2.1

TIBETAN CABBAGE STIR-FRY (LOGO PETSE)

Tibetan Cabbage Stir-Fry (Logo Petse) image

This is a meatless version of the traditional Logo Petse, as it is served at the Lhasa Moon, a Tibetan Restaurant, located in San Francisco. Some cooking notes: use the standard head cabbage, which is the type grown in Tibet. As for the spicing used in this recipe, according to the Tibetan chef at the Tibet Nepal House (our favorite Himalayan restaurant), Tibetan cuisine is the least spiced of the Himalayan cuisines. If one wishes to add seasonings, some that are common to Himalayan cuisine include - black and white cardamom, Jimbu, garlic, ginger, cumin, coriander, nutmeg, cinnamon, Ajwain, star anis, Timboor, chili, turmeric, saffron, sesame seed and mustard seed.

Provided by lynnski LA

Categories One Dish Meal

Time 25m

Yield 3 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon oil
1/2 onion, chopped
1 teaspoon paprika
2 garlic cloves, finely chopped
1 teaspoon ginger, grated
1 tomatoes, chopped
2 carrots
1/2 head cabbage
1 red bell pepper
1 green bell pepper
1 jalapeno, chopped (optional)

Steps:

Prepare all the veggies for a stir-fry, cut carrots and bell peppers into juilienne strips, about 1/8 inch thick.
Cut cabbage into 1/4 inch slices.
In a wok, fry the onion over high heat with the paprika, garlic, and ginger until browning begins.
Stir in the tomato and stir-fry briefly.
Add carrots and stir fry for 1 minute.
Place the cabbage slices on top of the mixture without stirring.
Cover tightly and continue cooking for one minute only.
Stir in the bell pepper slices.
Serve with rice.

Nutrition Facts : Calories 136.7, Fat 5.2, SaturatedFat 0.7, Sodium 61.9, Carbohydrate 21.7, Fiber 7.6, Sugar 11.4, Protein 3.9

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