If you don't have a food processor then
finely slice the cabbage to get thin strips.
Wash the cabbage and scrub the carrots, then
finely slice the cabbage and grate the carrots.
Finely slice the cabbage using a mandoline slicer (or alternatively use a sharp knife).
Not exact matches
Shred or
finely slice red
cabbage, julienne a Granny Smith apple, and
slice some fresh green grapes in half.
Thinly
slice the onion and apples and shred the
cabbage as
finely as possible.
Ingredients: 3 c. green
cabbage finely sliced 2 c. purple
cabbage,
finely sliced 3 medium sized carrots, julienned 1 parsnip, julienned 1 organic Fuji apple,
sliced in thin wedges 1/4 c. green onions, cut into thin
slices 1/4 c. unhulled sesame seed
Thinly
slice the
cabbage, fennel or onion, grate the carrots, apples or beetroot and
finely chop the garlic.
* 4 eggs * 1 teaspoon gluten - free soy sauce or Bragg's liquid aminos * 1/2 teaspoon Asian sesame oil * 2 Tablespoons oil, divided * 1/2 teaspoon salt * 1/3 cup shredded carrots * 1/4 pound shrimp, peeled, deveined and roughly chopped * 1/2 cup shredded Napa
cabbage * 1/3 cup
finely sliced green onion
Slice up the
cabbage,
finely chop the jalapeño and the epazote, grind some fresh pepper and salt on top, add a dollop of mayonnaise (we used Hellman's but if you are more ambitious that we are, make fresh) and a drizzle of white vinegar.
3 to 4 cups shredded cooked chicken 4 cups
finely shredded
cabbage 1/2 cup roughly chopped cilantro leaves 1/2 cup mint leaves 1 cup mung bean sprouts 1 small red onion, halved and thinly
sliced 1 green bell pepper,
finely sliced in short strips 1 long red chilli,
finely sliced (optional) 1 cup plain yogurt 1/2 cup Byron Bay Chilli Co..
can of chickpeas, drained and rinsed 1 small head cauliflower, washed and cut into bite - size florets Corn tortillas 1 cup
finely chopped red
cabbage 1 jalapeño,
sliced, seeds removed 1 large avocado, seed removed and diced Chopped cilantro
Slice the
cabbage as thin as possible, like a
finely shredded slaw.
Tangy Mustard Coleslaw Ingredients 7 cups
finely shredded
cabbage, about 1/2 head (I like to use a combination of green and purple) 1/3 cup thinly vertically
sliced red onion 1/2 cup grated carrot 1/4 cup apple cider vinegar 2 Tbsp sugar 2 Tbsp whole - grain mustard 2 Tbsp Greek yogurt, sour cream, or reduced - fat mayonnaise 1/4 tsp celery seed 1/8 teaspoon black pepper 1/8 teaspoon ground red pepper Salt to taste
Toppings
Finely shredded purple
cabbage, sprinkled with lime juice and a dash or salt Thinly
sliced red onions Avocado
slices Chipotle mayo Other toppings of your choice
Remove the outer leaves of the
cabbage then use a sharp knife to
finely slice and add to the bowl.
For the slaw: Meanwhile, remove the woody core from the
cabbage and then
slice the
cabbage as
finely as you can; put it into a large bowl.
11/2 cups red split lentils (masoor dal), picked over, washed and drained 5 cups water 3 tablespoons high - oleic safflower oil 1/2 teaspoon black mustard seeds 1 tablespoon minced fresh ginger 3 cloves garlic,
finely minced 3 small dried red chili peppers 1 medium onion, peeled and thinly
sliced 1/2 small head of green
cabbage, cored and thinly
sliced or shredded (4 - 5 cups) 1 1/4 teaspoons ground cumin (preferably freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon coriander or garam masala Pinch asafetida (see note above) 1 teaspoon dried fenugreek leaves (see note above) 1 cup
finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1 teaspoon salt Freshly squeezed lime juice, optional
• 3 cups, heaping,
finely shredded green
cabbage • 1/4 cup mayonnaise • 1 tablespoon honey • 1 tablespoon rice vinegar • 1 cup
sliced kimchi (you can purchase this fermented and spicy
cabbage in Korean markets, or specialty Asian markets in the refrigerated section)
Ingredients 1 tablespoon olive oil 1 1/2 cups onion,
finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups green
cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery,
sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup basil, chopped fresh 3 cups zucchini, half -
slices, cut zucchini in half, then cut into
slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan over medium heat.
1/2 batch of Basic Spaetzle recipe (above) 1 small - medium green
cabbage (1 1/2 pound) 3/4 teaspoon whole caraway seeds 4 tablespoons unsalted butter 3 large leeks, thinly
sliced (3 cups) 2 garlic cloves,
finely chopped Large pinch chile flakes 1 thyme branch, or 1 teaspoon dried thyme 2 teaspoons apple cider vinegar, or more to taste 1 3/4 teaspoons kosher salt, more as needed 1/2 cup Gruyère or Emmentaler cheese, grated Ground black pepper Kosher salt
1/3 pkg of steamed Chinese noodles (I used fresh steamed Farkay brand noodles, but udon would be good too) 1 large carrot, julienned 1/4 small red
cabbage,
finely sliced into a thin slaw 1/2 English cucumber, julienned (but toss the inner seedy core)
2 teaspoons sunflower oil 1/2 teaspoon toasted sesame oil 1 tablespoon plus 2 teaspoons runny honey fine grain sea salt, to taste one small bunch of cilantro (leaves and stems), chopped 1/2 cup peanuts, toasted 1 bunch of scallions, shredded 2 cups
finely shredded
cabbage 1/2 cup mung bean sprouts 1/2 cup broccoli or pea sprouts 3 large stalks celery, thinly
sliced on diagonal 2 tablespoons shoyu or soy sauce 1 tablespoon (brown) rice vinegar toasted sesame seeds, black or white
3/4 cup all purpose flour 1/4 cup corn starch 1/2 tsp baking powder 1/2 tsp salt 1/2 tsp sugar 3/4 cup dashi (see notes) 1/4 tsp soy sauce 1/2 tsp sesame oil 2 eggs 2 — 4 tbs nagaimo (Japanese Yam), grated (see notes) 1 pack bacon 4 cups thinly shredded white
cabbage 2 green onions,
finely sliced 2 small carrots, cut into thin matchsticks
1 tablespoon extra-virgin olive oil 1 tablespoon
finely chopped fresh rosemary 2 teaspoons minced garlic 2 teaspoons
finely chopped fresh sage Grated zest of 1 lemon 1 teaspoon coarse salt 1 teaspoon black pepper 2 bone - in, skin - on chicken breasts (8 to 12 ounces each) 1/2 small green
cabbage, core intact, cut into 4 wedges 4
slices Whole30 - compliant bacon 4 teaspoons fresh lemon juice
1/2 head of Napa
cabbage 2 carrots 2 scallions,
finely sliced 1/4 cup cilantro,
finely chopped 2 tablespoons sesame seeds 2 teaspoons sesame oil, optional 1 Tablespoon soy sauce, optional, to taste juice from one fresh lime
for the filling 2 tablespoons ghee, coconut oil or grapeseed oil, plus more for brushing the rolls 1 shallot — minced 1 inch piece of ginger — peeled and minced 5 green onions —
sliced 1/2 red bell pepper — cubed 1 - 2 ear of corn — kernels
sliced off 1/2 small green
cabbage —
finely shredded 1/2 lime — juiced sea salt and freshly ground black pepper 2 tablespoons sesame seeds — optional
about 15 rice paper wrappers spicy cilantro almond pesto about 1/2 purple
cabbage — thinly
sliced 1/4 — 1/2 ripe sweet melon such as Honeydew 2 - 3 medium carrots —
finely shredded 2 cups fresh basil leaves large handful fresh mint leaves — optional
To make the burrito bowls Cooked brown rice Spicy black beans, from above Chipotle salsa Corn (I throw in a bit of
finely chopped jalapeño) Sliced avocado Shredded cabbage Cashew + hemp chipotle sauce, from above Finely chopped cilantro Hemp
finely chopped jalapeño)
Sliced avocado Shredded
cabbage Cashew + hemp chipotle sauce, from above
Finely chopped cilantro Hemp
Finely chopped cilantro Hemp seeds
1 medium brown onion, chopped 1 clove garlic, crushed 425g can crushed tomatoes 1 carrot, peeled and diced 2 sticks celery,
sliced 1 large parsnip, peeled and diced 1 tablespoon tomato paste 1 bay leaf 4 cups beef stock 2 cups water 1/2 cup small pasta 6 Brussels sprouts,
finely sliced or 1 cup
sliced cabbage 300g can four bean mix, rinsed and drained
Pork Pot Stickers 1/4 small head Napa
cabbage or red
cabbage,
finely chopped (about 2 cups; 7 ounces) 3/4 teaspoon kosher salt, plus 1/8 teaspoon for seasoning 1/3 pound ground pork (not too lean) 1 tablespoon fresh ginger, minced (from 1 / 2 - inch knob) 1 small carrot, coarsely shredded (about 2 tablespoons) 2 scallions, thinly
sliced (about 1/4 cup) 2 cloves garlic, minced (about 2 teaspoons) 1 tablespoon soy sauce 2 teaspoons Asian (toasted) sesame oil 1/2 egg, lightly beaten 1/8 teaspoon freshly ground black pepper 30 gyoza (pot sticker) wrappers, from 1 (14 - ounce) package * I used WON TON wrappers 1/4 cup canola oil
Shred the beetroot, carrots, apple and
cabbage in a food processor, or alternatively grate the first three and then
finely slice up the
cabbage.
Fall Slaw Serves 4 - 6 Ingredients 1 head of lacinato kale,
finely sliced 1/2 head of white
cabbage,
finely sliced 1/2 head of purple
cabbage,
finely...
Ingredients to Serve 6: 1/4 cup seasoned rice vinegar 2 Tablespoons extra-virgin olive oil 2 teaspoons peeled and grated fresh ginger 1/2 teaspoon sea salt 2 jalapeño peppers, seeded and minced 1 pound
cabbage, thinly
sliced (about 6 cups) 1/2 pound red
cabbage, thinly
sliced (about 3 cups) 3 medium carrots,
finely shredded (about 1-1/2 cups) 2 green onions, thinly -LSB-...]
Method —
finely slice (shred) your
cabbage and grate your carrots, then put everything into a large bowl and sprinkle over the salt note: you can leave out the carrot, and bump the
cabbage up to 500g if you'd prefer
Finely slice 1/2 head of
cabbage and set aside.
Soup: 3 tbsp extra-virgin olive oil 1 1/2 cups diced onion 2 medium carrots, cut in 1/2 - inch dice 2 medium leeks, white and light green parts only,
finely sliced 2 stalks celery, cut in 1/2 - inch pieces Coarse salt and fresh pepper to taste 2 potatoes, peeled and cut in 1/2 - inch dice 6 cups hot chicken or vegetable stock 1 (14 ounce) can chopped tomatoes 1 1/2 cups Savoy
cabbage, thinly
sliced 1 1/2 cups zucchini, cut in 1/2 - inch dice 1 (14 ounce) can cannellini beans, drained and rinsed
Serves: 6 - 8 Ingredients: 1 cup whole wheat couscous, dry Dressing: Juice of 1 large orange (about 1/2 cup) Juice of 1 small lemon (about 1/4 cup) 1/2 cup organic extra virgin olive oil 1/2 tsp turmeric 1/4 tsp salt Caramelized
Cabbage: 1/4 cup organic extra virgin olive oil 1 medium yellow onion (thinly
sliced) 1 small curly
cabbage (
sliced or chopped
finely) 1 small red
cabbage (
sliced or chopped
finely) Juice of 1 large orange (about 1/2 cup) 1 (15 oz) can (non-PBA lining) chickpeas (rinsed & drained) 1/2 tsp salt fresh ground pepper to taste Instructions: 1.
* 4 eggs * 1 teaspoon gluten - free soy sauce or Bragg's liquid aminos * 1/2 teaspoon Asian sesame oil * 2 Tablespoons oil, divided * 1/2 teaspoon salt * 1/3 cup shredded carrots * 1/4 pound shrimp, peeled, deveined and roughly chopped * 1/2 cup shredded Napa
cabbage * 1/3 cup
finely sliced green onion
For the slaw, grate or shred the
cabbage, carrots, and
finely slice the apples.