Instead of slaw, how
about cabbage noodles, made using my spiral veggie slicer.
Not exact matches
To make the blue
noodle I took some purple
cabbage and boiled it in some water for
about 10 minutes, turned off the heat and added the rice
noodles to get soft and absorb the colour from the water.
Layer 1 cup
cabbage, 3 ounces tofu (
about 1/2 cup), 1/4 teaspoon ground peppercorns and 1/2 cup ramen
noodles into each jar.
1/2 ounce dried shiitake mushrooms (5 to 8 caps) 1 1/2 cups boiling water 1 cake firm tofu (
about 16 ounces) 12 ounces button mushrooms 2 large garlic cloves 1 large onion 1 tablespoon vegetable oil 1/2 teaspoon salt 1/8 teaspoon black pepper 3/4 cup Chinese sweet bean sauce (6 - ounce can) 3 tablespoons white or cider vinegar 1 pound linguine or Chinese wheat
noodles Chinese chili paste (optional) Dark sesame oil (optional) 1 cup each of at least 3 of the following toppings: - Grated carrots - Chopped tomatoes - Mung bean sprouts - Shredded
cabbage - Peeled, seeded, and diced cucumbers - Sliced scallions
Add the tofu along with the vegetable broth,
cabbage and
noodles and simmer just until the
cabbage is wilted,
about 2 minutes.
Ingredients: 2 8» zucchini, spiralized or julienned (
about 3 cups zucchini
noodles) 1 medium carrot, spiralized or julienned (
about 2 cups carrot
noodles) 1 cup very thinly sliced red onion (
about 1 small red onion) 2 cups thinly sliced green
cabbage 1/2 packed cup fresh cilantro leaves, roughly chopped 1/4 cup chopped raw almonds Lime wedges for serving (optional) For the dressing: 1/4 cup smooth almond butter 1 large clove garlic, grated Zest of 1 small lime 1 1/2 tablespoons unseasoned rice vinegar 1 tablespoon Sriracha 1 1/2 teaspoons soy sauce 1 teaspoon honey (Vegans can obviously sub agave or maple syrup.)
Layer 1 cup
cabbage, 3 ounces tofu (
about 1/2 cup), 1/4 teaspoon ground peppercorns and 1/2 cup ramen
noodles into each jar.