Toss with
shredded cabbage for a fresh - tasting coleslaw.
Schmear it on a sandwich, dip raw veggies in it, or tossed with
shredded cabbage for a quick, spicy coleslaw.
Not exact matches
Once you have pressed all the
cabbage into the jar (leaving about 3 cm free space at the top
for expanding juices), place the reserved outer leaf over the top of the
shredded leaves, press firmly down on it and close the lid.
Crispy with a sweet and spicy glaze, topped with freshly
shredded red and green
cabbage and drizzled with a little sriracha honey mayo, these Crispy Pork Belly Sliders will be the bite that all your friends will be raving about at your kick - off party
for football season!
For example, a tuna salad — who said chopped or
shredded cabbage doesn't not belong inside tuna salad?
You could always go all out and
shred your own
cabbage, but if you are in a pinch
for time and looking
for something easier then a bag of this will definitely work.
An added bonus of this recipe is that with the veggies in the taco fixings and a topping of
shredded cabbage you are set
for a healthy and delicious dinner.
The ingredients
for egg roll in a bowl are the same as the filling
for regular egg rolls — ground meat, coleslaw mix (
shredded cabbage and carrots), soy sauce, sesame oil, minced garlic and ginger.
Olive oil (1 teaspoon to 2 tablespoons, however much you want to use) 1 medium yellow onion, thinly sliced 2 cloves garlic, minced 1 teaspoon dry thyme 1 teaspoon salt Fresh black pepper 1/2 cup jasmine rice, rinsed 1/2 lb baby carrots (see comment above) 1 lb
cabbage,
shredded (about 1/4 of a big head) 6 cups broth 1 24 oz can chickpeas, drained and rinsed (about 3 cups) 3 tablespoons fresh chopped dill, plus extra
for garnish
For a super quick and easy lunch, I have added this puree to zoodles with quinoa, raw
shredded cabbage, and sometimes I add pieces of red peppercorn «cheese» to it.
Next,
Shredding the
cabbage adding some dashes of vinegar, honey and tabasco, salt and pepper
for a quick pickle.
1 mango, peeled (or a peach or equal amt of pineapple) 1 avocado, pitted, peeled and cubed 1/2 red onion, finely chopped Juice of 1 lime, plus wedges
for garnish chopped fresh cilantro salt and pepper canola or olive oil
for coating fish 1.5 lbs mahi mahi fillets 1 Tablespoon blackening spice 8 corn tortillas 1 - 2 cups finely
shredded red
cabbage (optional)
Good food processor brands, like Cuisinart, come with a small opening (
for slicing small cucumbers, thin carrots, etc.) and a large opening (
for slicing a whole onion,
shredding large wedges of
cabbage,
shredding whole cored apples, whole potatoes, etc.).
For the Tacos small taco size tortillas, warmed 1 C
cabbage,
shredded or chopped to coleslaw - like sized pieces 1/2 -1 granny smith apple, julienned 3/4 C matchstick or julienned carrots 4 - 5 radishes, julienned 2 Tbsp cilantro, chopped 2 Tbsp lime juice 1 Tbsp olive oil 1/2 tsp cumin pinch kosher salt
I couldn't find nappa
cabbage at the market so I had to settle
for shredded romaine instead.
For the wrap: Swiss chard leaves (or leaf lettuce), avocado slices,
shredded carrots,
shredded cabbage, green onions, sliced almonds, fresh cilantro, etc..
From the Soups and Salads chapter I made the
Shredded Rainbow Salad which is filled with some of my favourite things — red
cabbage, kale, edamame, avocado and carrots but the dressing fell a little short
for me.
The recipe called
for coarsely chopped
cabbage, but I preferred
shredded cabbage.
We've made this several ways, which are also winners — sub 1 lb cooked chickpeas
for chickens, sub barley
for quinoa, sub
shredded brussel sprouts
for cabbage.
1 poblano chile 1/2 pound fresh tomatillos, husks removed 2 serrano chiles, stemmed, quartered, and deseeded 1/2 medium yellow onion, roughly chopped 4 garlic cloves, chopped 1 cup roughly chopped fresh cilantro, plus more
for serving 1/2 cup roughly chopped fresh parsley 1 ounce baby spinach leaves (about 1 cup) 1 teaspoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon ground allspice 6 cups vegetable broth 1 - 29 ounce can hominy, rinsed and drained 1 - 15 ounce can black beans, rinsed and drained 2 tablespoons fresh lime juice Coarse salt Grated Monterey Jack cheese,
shredded purple
cabbage and crumbled tortilla chips
for serving
Boil the noodles according to package directions Meanwhile, sauté the tofu with marinade
for 10 - 15 minutes per side When the noodles are cooked, immediately pour the dressing over, mix well and add the
shredded cabbage.
My family has always liked
shredded cabbage instead of lettuce
for tacos or taco salads.
As another option, I also love to use
shredded cabbage, or steamed vegetables as base
for pasta sauce, without needing to buy anything exotic.
1 cup onion, cut into thin 2 - inch strips 6 cups green
cabbage,
shredded or cut into thin 1 - 2 inch strips Salt and fresh ground pepper to taste Additional butter
for topping, optional Optional — if you have access to a good Irish cheddar cheese, like Kerrygold, try adding 1/2 -1 cup (
shredded)
I am so happy to see your fabulous idea
for shredding cabbage!!!
1/4 cup + 1 Tablespoon toasted sesame oil, divided 2 Tablespoons soy sauce 2 Tablespoons mirin 4 teaspoons honey 2 teaspoons brown rice vinegar 1 teaspoon each garlic powder and black pepper 4 Portobello mushrooms 1 cup cooked quinoa 1 cup cooked brown rice 1/2 cup cooked adzuki beans 1 cup
shredded carrots 1 cup finely
shredded cabbage 1/2 cup minced mushrooms 1/2 cup minced green onion sesame seeds,
for garnish
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...
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 garnish
For the slaw:
Shred the
cabbage, and then combine the
shredded cabbage with the vinegar, pepper, salt and sugar until the
cabbage is thoroughly coated.
of boneless chicken, diced 1 1/2 tsp of fresh ground or finely
shredded ginger 1 tbsp of fresh minced garlic 1/4 cups of cashews or peanuts (optional) 1/2 red bell pepper cut into thin strips 1 cup of broccoli or
cabbage slaw with carrots 1/2 bell pepper 2 tbsp of coconut aminos (soy sauce replacement) 1/4 cup of chopped fresh basil 2 tbsp of date paste or 1 tbsp of honey Chili pepper flakes to taste Salt and pepper to taste 1 head of lettuce (
for wrapping)
... BTW, I
shredded my own
cabbage and carrots
for this.
I used to make my own soy milk and tofu (adding
shredded carrots & purple
cabbage for color and texture) and used the ground soy
for soy sausage.
For the uninitiated, a fish taco consists of a crispy - chewy fried corn tortilla folded around beer - battered fish fillets, finely
shredded cabbage and a creamy sauce redolent of capers and cumin.
Turns out that if you
shred up half a head of
cabbage, sauté it with some yellow onions and garlic it makes a pretty tasty backdrop
for eggs.
With a tangy ginger lime dressing,
shredded chicken,
cabbage, cilantro, and carrots, this makes
for a robust lunchtime option.
I made
cabbage wraps with zucchini hummus,
shredded veggies and hemp seeds
for lunch, so delicious, I haven't made
cabbage wraps in a while!
Serve up one half with some
shredded cabbage and rice
for a light meal, or two halves
for a more substantial meal.
Shred the Napa
cabbage with a sharp knife or food processor fitted with the slicing wheel (if you use the food processor you will need to do this in small batches and place in a large bowl) Chop the cilantro — NOTE: Use only the leaves and the tender stems near the leaves (save the thick stems
for juicing).
Ingredients: 1 cup water 3 carrots, chopped 3 stalks celery, chopped 1 large onion, chopped 2 cloves of garlic, chopped 3 cups of
shredded cabbage 2 teaspoons Garam Masala 2 teaspoons of Madras Curry 2 teaspoons of garlic powder 2 teaspoons of turmeric 2 teaspoons of paprika 1 teaspoon of smoky paprika 1/2 teaspoon of medium hot smoky chipotle powder (more if you like it hot, less if not) 2 cups baked butternut squash 12 dried apricots (stewed or cooked) 1 cup coconut milk 2 cups water or vegetable stock (more
for thinner sauce) 1 pound marinated tempeh *, cubed 1 large potato, cubed 1 package (12 ounces) frozen peas or 12 ounces fresh peas.
and just
for the record — this was the first time I ever tried
shredded CABBAGE in my tacos & we love it!!!
DATE BBQ SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2 tablespoons fresh lime juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy mustard 1 teaspoon onion powder 1 teaspoon garlic powder sea salt & ground black pepper, to taste water to thin CREAMY AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste
FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups
shredded cabbage Make the date BBQ sauce.
To save time, substitute 3 cups prepared coleslaw mix
for the sliced
cabbage and
shredded carrots.
2 cups fresh masa (corn dough
for making tortillas) or 12 small premade corn tortillas 2 medium semi-ripe plantains, peeled 1 tablespoon garlic - infused oil Grated peel and juice of 2 limes 1 teaspoon salt 1 teaspoon ancho chile powder 11⁄2 cups salsa verde 3⁄4 cup toasted pepitas 2 cups
shredded red
cabbage
By cooking them first, the texture is more ideal
for stir - frying with softer vegetables like mushroom,
shredded cabbage, thinly sliced onions, carrots, etc..
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.
12 ounces Thai fresh flat rice noodles or fresh, Chinese ho fun noodles (see notes) 3 tablespoons peanut, canola, or grapeseed oil 5 cloves garlic, roughly chopped 3 to 4 red or green hot chili peppers (Thai, Indian, or serrano), sliced into paper - thin rings One 8 - ounce package fried or baked tofu, sliced into 1 / 4 - inch thin strips 3 cups
shredded Napa or savoy
cabbage 1 carrot, sliced into matchsticks 3 scallions, both green and white parts, thinly sliced 1/2 cup lightly packed Thai basil leaves 1/2 cup lightly packed cilantro leaves Lime wedges
for squeezing over noodles
1 skirt steak, soaked in water
for 30 minutes freshly ground black pepper 2 tsp grapeseed or canola oil soft corn tortillas
shredded red
cabbage fresh lime cilantro,
for garnish Persimmon Guacamole Cilantro Lime Crema (use vegan sour cream) Pickled Onions
Everything you love about egg rolls tossed in this delicious, paleo - friendly recipe
for Pork Egg Roll in a Bowl loaded with ground pork and
shredded cabbage, tossed in a delicious sauce.
Toss leftover
shredded turkey with crunchy
cabbage, zesty green chiles, and a piquant lemon - miso vinaigrette
for a refreshing palate - cleanser after yesterday's feast.
5 - 6 sausages of choice, meat removed from casings 1 small onion, rough chop 1 plum tomato, rough chop 1 tablespoon + 1 teaspoon chili powder 1 tablespoon onion powder 1 teaspoon salt 1/2 teaspoon pepper 2 cups
shredded cabbage 1 cup cooked beans of choice, rinsed 1 bag frozen corn 3 bell peppers, large dice 2 cups masa harina (maseca) + 1 teaspoon salt 2 small or 1 large jalapeño, thin slice (optional) NOTE: USE PLASTIC FOOD SAFE GLOVES
for slicing and arranging jalapeños.