The tang is courtesy of the lemon and sesame oil vinaigrette in this salad made from a slaw
of shredded green cabbage and carrots, diced red onion and mango, chopped raw almonds and sesame seeds served on a bed of romaine lettuce leaves along with baked tofu slices.
Not exact matches
Half
of one red
cabbage,
shredded 1 bunch dandelion
greens, cut into thin ribbons 1 bunch carrots,
shredded 1 pomegranate, seeded 1/4 cup mint leaves, cut into thin ribbons (optional) Zest
of one organic orange (optional) 1/2 cup citrus vinaigrette or ginger - cumin dressing
Slaw 1/2 head
green cabbage, thinly sliced 1/2 head raddichio, thinly sliced 3 - 4 carrots,
shredded 1 handful
of arugula, thinly sliced 1 handful mixed herbs, thinly sliced, mint, basil, parsley, chives, and / or cilantro 1/2 cup pomegranante seeds or dried cranberries 1/2 cup chopped pistachios ginger - cumin dressing (recipe follows)
Meanwhile, to a very large bowl, add both types
of cabbage,
green onions, mandarin oranges,
shredded carrot, chicken and cilantro.
can canned tomatoes / 4 T vegetable oil / 1 onion, chopped, 8 cloves
of garlic, peeled and left whole / 1, 3 - inch piece
of lemon grass, left whole / 3 medium carrots, cubed / 1 sweet potato, cubed / 2 or 3 medium potatoes, cubed / 2 small or 1 medium parsnip, cubed / 1 turnip, cubed / 2 C kale or
cabbage,
shredded / 2 — 3 t curry powder or 1/2 t red or
green Thai curry paste, 2 t salt (to taste), 1/2 t pepper, plus other optional spices: 2 t turmeric, 1/2 t red pepper flakes or 2 t finely chopped jalapeno / 1, 12 oz.
2 pounds boneless fish filets 1/4 cup olive oil Juice
of 1 lime 1 bottle Byron Bay Chilli Co. sauce
of your choice 2
green onions, white and
green parts, chopped 1/4 cup chopped cilantro 2 cups
shredded cabbage 1/4 cup mayonnaise 1 cup plain yogurt or sour cream Chili seasoning blend, to taste Salt, to taste 12 flour tortillas (2 to 3 per person)
ground pork, turkey or chicken s and p 3 Tbsps flour 3 Tbsps S&B Japanese curry powder peeled onion, quartered 3 cloves garlic, peeled peeled sliced carrot 2» fresh ginger, peeled and thinly sliced mango, peeled and coarsly chopped, or a peeled banana and 2 Tbsps sweet mango chutney - such as Major Gray a
green apple, peeled, cored and quartered 2 Tbsps tomato paste 1 Tbsp worchestershire sauce 1 cup chicken broth 6 thin boneless pork chops, pounded 2 beaten eggs 1 cup
of Panko breadcrumbs cooked rice
shredded cabbage tonkatsu sauce
1 yellow onion, peeled and diced, or sliced in crescents 4 carrots, cleaned and chopped, peel if not organic 1/4
green cabbage,
shredded 6 cups water 3 - 4 Tablespoons miso (we like South River miso, Barley for a deep flavor, Chickpea for a mellower flavor, some
of the other brands are too salty) 1 small piece...
I toss these on top
of some wilted
greens, risotto, slices
of avocado, or (if it's a Sunday) buttered toast — Your carrot / harissa salad, with feta and mint, or some variation
of shredded veggies and this same general dressing (broccoli stems,
cabbage, etc)-- Lots
of salads with lemon / garlic / olive oil vinaigrette, feta, almonds or nuts.
When I lived in Athens as a teen ages ago, all the tavernas (small rustic restaurants) had an alternate salad
of finely
shredded green cabbage tossed with a lemon juice, olive oil, Greek oregano, and salt & pepper dressing.
1 to 2 tablespoons sesame oil + more if needed based on taste 1/2 small to medium sized red onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1 cup sugar snap peas, cut once in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch
of salt 1/2 red bell pepper, chopped 1/2
green bell pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for ga
green bell pepper, chopped 1/2 cup red
cabbage,
shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce
Green onions, diced for ga
Green onions, diced for garnish
1/4 head
of cabbage,
shredded 3
green onions, sliced thin 1/2 jalapeno, sliced thin cilantro, rough chopped 1/4 red onion, thinly sliced 2 limes, juiced 3 tbsp extra virgin olive oil 1/2 tsp kosher salt
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
Ingredients: 4 handfuls
Green cabbages sliced thin 1 - 2 jalapeno, seeded and diced 2 green onions, sliced both green and whites Handful of shredded -LSB
Green cabbages sliced thin 1 - 2 jalapeno, seeded and diced 2
green onions, sliced both green and whites Handful of shredded -LSB
green onions, sliced both
green and whites Handful of shredded -LSB
green and whites Handful
of shredded -LSB-...]
Once the level
of heat was OK, I added in some diced summer squash and
shredded green cabbage to give the soup some more vegetable heft.
Add 1/4 cup
of the dressing at the bottom, followed by 1 cup
of shredded cabbage, a scant 1/4 cup
of diced red onion, 1/2 cup cooked quinoa, a scant cup
of roasted squash cubes, 1/2 cup
of white beans, and then fill the rest
of the jar with mixed
greens.
2 tablespoons lime juice 2 tablespoons extra-virgin olive oil 4 teaspoons New Mexico or ancho chile powder 1 teaspoon ground cumin 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon freshly ground pepper 4 (4 - ounce) 1/2 - to 3 / 4 - inch - thick skinless mahi mahi, Pacific halibut or cod fillets 1 Package
of La Tortilla Factory Hand Made Style Tortillas, Yellow Corn or White Corn 3 cups finely
shredded red or
green cabbage 1/2 cup Mexican crema sauce * Garnish ideas: guacamole, hot salsa
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
Makes 4 servings
of tacos 4 white fish filets (I use tilapia bc it's the best bang for your buck) 2 cups finely
shredded red
cabbage 2 cups finely
shredded green cabbage 2 tomatillos, husked and quartered.
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 head
green cabbage, cut thinly in
shreds or chopped finely 2 small carrots or a handful
of baby carrots,
shredded or chopped in a food processor 2 scallions or 1 to 2 Tblsp onion, chopped or minced (optional) 1/2 cup light mayonnaise 2 Tblsp sour cream 3 Tblsp cider vinegar (or white vinegar) 2 - 4 teaspoons sugar pinch
of salt and ground pepper to taste (I used 1/2 t salt and it was too salty, so start with a pinch) 1/4 tsp celery seed or to taste (again, start small)
A couple
of side notes - This salad works nicely with
shredded green cabbage or purple.
In the meantime, I'll leave you with a few photos, and this beauty
of a salad inspired by the much - loved,
shredded cabbage composition found on a good number
of menus in the the area surrounding Grant Avenue -
green layered on
green layered on
green.
Ingredients: 4 cups vegetable broth 1 cup water 2 sprigs thyme 3 sage leaves pinch
of saffron 1 palmful flat leaf parsley 5 tablespoons extra virgin olive oil 1 large leek, white and light
green parts sliced (dark
green flags washed and reserved) 8 ounces cremini mushroom caps, thinly sliced (stems removed and reserved) 1 small red bed pepper, chopped 2 cloves garlic, minced 1 small head
green cabbage,
shredded 1 bunch broccolini, florets only 16 ounces pasta (campanella or penne) 1 cup white wine 1 cup
shredded parmesan cheese (for serving) salt and freshly ground black pepper
Lentil salad 500 gr de puy or beluga lentils, cooked according to instructions 1/2 red
cabbage head, cleaned and stem removed, finely
shredded 300 gr fresh
green leaves, like spinach and rucola, washed and roughly chopped 1/2 tsp cumin 3 tbsp soy sauce 2 cloves
of garlic, crushed 3/4 tsp fine sea salt and more to taste 2 tbsp olive oil 3 - 4 shallots, finely chopped 1 tbsp cilantro, finely chopped 1 - 2 tbsp chili sauce (like Sriracha)
Tossed the
greens (romaine,
shredded red
cabbage, arugula) with some
of the dressing.
Tables at Tel Aviv's coolest outdoor cafés are lined on Friday morning — when the weekend starts there — with bowls
of chopped fresh tomato and cucumber dressed with zippy lemon and za'atar dressing, spicy Moroccan carrot salad,
shredded green and purple
cabbage tossed with tahini, and bowls
of fresh hummus and pita.
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
Here I paired it with salad with mixed
greens, cherry tomatoes, purple
cabbage,
shredded carrots and avocado with a splash
of lemon juice.
Acai Dressing 1 (100 gram) packet unsweetened acai, a room temperature (vitamin A) 1/4 cup coconut oil (MCFAs) 1/4 cup apple cider vinegar (probiotics) 2 Tablespoons honey (minerals and allergy protection) 1 Tablespoon chia seeds (essential fatty acids) 1 teaspoon sea salt Salad 2 cups thinly sliced kale (excellent source
of calcium) 2 cups thinly sliced napa
cabbage (glucosinolates - cancer prevention) 1 cup thinly sliced dandelion
greens (Vitamins A + K) 1 cup thinly sliced red
cabbage (anthocyanin polyphenols - antioxidants) 1/2 cup thinly sliced basil (flavonoids) 1/2 cup
shredded beets (folate) 1/2 cup
shredded carrots (carotenoids: beta - carotene, alpha - carotene & lutein) 1/2 cup pumpkin seeds (Vitamins B + E) Sunflower sprouts (protein)
8 cups
of shredded cabbage, about 2/3
of a small
cabbage 2 cups
of fresh or frozen peas 3
green onion, thinly sliced 8 Sun - Dried Tomato halves pureed in 4 - 5 Tbsp warm water 2 tsp chili powder 1 tsp ancho chili powder 1 tsp ground cumin 1 tsp onion powder 1/2 tsp garlic powder 2 ripe plum tomatoes, diced
Salad: 1/2 package brown rice and millet noodles (cooked according to package directions) or your choice
of gluten - free noodles 3 cups
shredded purple
cabbage 2 carrots, peeled and spiralized or cut into thin julienne 1 zucchini spiralized or cut into thin julienne 1 cup fresh or frozen
green peas 1/3 c. sunflower seeds, lightly toasted 1/4 c. mint leaves, thinly cut 1/4 c. cilantro, thinly cut
Salad: 3 cups
shredded purple
cabbage 2 carrots,
shredded or shaved using a veggie peeler A few radishes, thinly sliced 2 handful
of microgreens 4 - 6 Romaine leaves, chopped or any
greens of choice 2 c. cooked quinoa or grain
of choice 1 c. cooked white beans or chickpeas 1/4 c. dried cranberries 1/2 c. pumpkin seeds (lightly toasted for more flavour) 4 scallions, thinly sliced diagonally
3/4 cup uncooked quinoa 1 - 2 cups
shredded red
cabbage 1 cup
shredded kale 1 red bell pepper, diced 1/2 red onion, diced 1 cup
shredded carrots 1/2 cup chopped cilantro 1/4 cup diced
green onions 1/2 cup cashew halves or peanuts Fresh lime, for a bit
of tang
1 cup
of shitake mushrooms 2 large carrots,
shredded thin with a spiralizer or julienned 1 large raw beet, grated 1
green bell pepper, seeds discarded and sliced thin 1 cup
of broccoli florets 1/2 cup
of cherry tomatoes, halved 1/2 cup
of red
cabbage,
shredded 2 small cucumbers, peeled and chopped 1 small avocado, cubed 1/2 cup
of chickpeas, rinsed and strained 2 cups
of quinoa, cooked Tamari Gluten Free Soy Sauce Toasted Sesame Oil
If you
shred the heck out
of your leaves when you try to take them off the head (like happens to me), layer 2
green cabbage leaves on top
of each another to make one large taco wrap.
Take a bowl, add
shredded carrot,
shredded cabbage, chopped capsicum and chopped
green chilli, 1 teaspoon oil, pepper powder, a pinch
of ajinomoto (MSG), maida, cornflour and salt.
Lunch was a large plate
of shredded red and
green cabbage with a homemade dressing, a couple
of carrots, followed by an apple then a few raisins.
Elite athlete, Scott Jurek's memoir «Eat & Run» was released last week and in it he offers more than two dozen
of his favorite plant - based, vegan recipes including this Thai - inspired dish: Indonesian
Cabbage Salad Ingredients, Makes 6 to 8 side - dish servings • 1/2 head
green cabbage, coarsely
shredded • 4 stalks bok choy or 1 head baby bok choy, sliced into -LSB-...]
Tangy
Shredded Cabbage SaladAdapted from Ruta Kahate via SFGate.com, 6/8/07 Serves 4 2 cups tightly packed, shredded green cabbage (use the large holes of the grater) 1 small serrano chile, seeded and minced2 tablespoons fresh lemon juice, or more as needed1 teaspoon salt1 / 2 teaspoon sugar1 tablespoon canola oil1 / 2 teaspoon mustard seeds Instructions: In a medium
Shredded Cabbage SaladAdapted from Ruta Kahate via SFGate.com, 6/8/07 Serves 4 2 cups tightly packed,
shredded green cabbage (use the large holes of the grater) 1 small serrano chile, seeded and minced2 tablespoons fresh lemon juice, or more as needed1 teaspoon salt1 / 2 teaspoon sugar1 tablespoon canola oil1 / 2 teaspoon mustard seeds Instructions: In a medium
shredded green cabbage (use the large holes
of the grater) 1 small serrano chile, seeded and minced2 tablespoons fresh lemon juice, or more as needed1 teaspoon salt1 / 2 teaspoon sugar1 tablespoon canola oil1 / 2 teaspoon mustard seeds Instructions: In a medium bowl,...
1/2 small
green cabbage, finely
shredded 1 cup snow peas, washed and chopped 1 bunch
of green onions, washed and chopped 1/2 cup sunflower seeds, option to lightly toast them for added crunch 1/2 cup
of flaked almonds, option to lightly toast them for added crunch 1/2 cup cilantro chopped, optional
Today's salad has arugula, chopped pea
greens, rainbow carrots, sliced hearts
of palm, and
shredded purple
cabbage.