Jacqueline's Cabbage Salad

By Alissa -
When I didn't know what to do with my CSA napa cabbage, Gwen forwarded me this recipe from her friend Jacqueline. Jacqueline's recipe didn't have any quantities, so I put estimates in parentheses for what I used. This tasted good right away, but I'm guessing it will be even better tomorrow as the flavors meld.

red and white cabbage, sliced thin (I used one head of Napa cabbage)
shredded carrots (I used 2 large carrots)
cilantro, chopped thin (small handful)
spring onions, sliced (I used 4 scallions)
sugar snap peas or snow peas (I used about a cup and a half)
mung bean sprouts (I didn't have any of these)
orange segments (I used 2 cans of mandarin oranges)
chow mein noodles (didn't have any)

You can also add/substitute jicama, almonds, soybeans, parseley, mint, etc

dressing:
peanut butter (I used about half a cup), rice vinegar, soy sauce, ginger paste (I used powdered ginger), minced garlic (I used about a tsp of bottled), sesame oil, salt (I didn't add any). (I just used a splash or two of everything, and then adjusted to taste - a little more of this or that, etc).

I (Jacqueline) sometimes add mirin, sesame seeds, lemon grass paste, chilli pepper etc

Comments

gwen said…
Yay, I'm glad it worked! I still haven't made it myself but need to try it soon...
5:30 PM
Kelly said…
Yummy! I added a splash of soy sauce and a tsp of thai chili paste. So good and refreshing on a hot summer night.
7:58 PM
Post a Comment

Popular posts from this blog

Dayton's Famous Pine Club Salad Dressing

By -
Well, close enough anyway. The Pine Club is probably Dayton's most famous restaraunt--not that Dayton is some culinary mecca or anything. This dressing is traditionally served on an iceberg lettuce salad with grated carrot (boring). It's a shame, really, since the dressing is so good but that's why it's better to eat it at home on the salad of your choice. I like it over a green salad with blue cheese, apples/pears and toasted walnuts/pecans, it's good with pasta salad and it's also good on Isaac's broccoli salad. Serves approximately 8. 1 C vegetable/canola oil 3/4 C cider vinegar 1/3 C white sugar 1 tsp salt 2 tsp garlic powder 1 scant tsp red pepper flakes You can mix this one of two ways: either pour it all into a mason jar, put on the lid and shake the heck out of it or do it up with your stick blender. I recommend using the stick blender. Either way it's delicious. Refrigerate leftovers and note that it keeps pretty well. I think I had my...
Read more

Pesto Tortellini Salad

By -
Why don't we just re-name the blog "Recipes Kelly Stole from Isaac's" because I seem to have no other recipes amongst my repertoire. Sheesh. Again, this is not really a recipe, but this salad was, and still is, one of the biggest sellers at the restaurant. As with all of Isaac's recipes, I've drastically reduced the quantity from the original (5 lbs. of tortellini, anyone?) 1.5 lbs tri-colored cheese-filled tortellini (or regular white ones, whatever), cooked according to pkg directions and gently rinsed with cold water 1.5 medium-ish tomatoes, diced 1/2 medium-size red onion, diced 1/3 C black olives (do yourself a favor and get some decent olives) 2/3 C or so pesto (I did a mix of basil pesto and arugula pesto) Dump all ingredients into a bowl and stir until everything is well-coated by the pesto. This is tasty when served immediately but the flavor will continue to develop the longer it sits. As usual, I added 2 handfuls of chopped asparagus but wi...
Read more

mango soba update

By gwen -
A small note to those of us trying to eat more veg, as Kelly would say... this soba noodle salad is delicious with slaw replacing some or all of the noodles. I made it with just one little bundle of noodles, a whole bag of broccoli slaw, and half a bag of cabbage/carrot mixture, and it's great -- actually provides a delicious crunch and you don't miss the rest of the noodles. I cooked the chicken in a bit of the marinade, too, and diced it into the salad/noodle/mango mixture for some protein. Yum.
Read more