Sentences with phrase «shredded red cabbage fresh»

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

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

Not exact matches

Shred or finely slice red cabbage, julienne a Granny Smith apple, and slice some fresh green grapes in half.

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)

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)

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

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

1/4 red cabbage, finely shredded 1 large carrot, grated 1 cooked beet, grated, dried between paper towels 2 cups packed baby spinach leaves, stemmed, finely chopped 1/4 cup red onion, 1/4 - inch dice 1/4 cup dried currants 3 tablespoons finely chopped fresh mint

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

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.

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)

Love it on coleslaw - red and green cabbage, shredded carrots, sliced spinach, red onions, fresh bean sprouts, fresh cilantro.

The combination of shredded cabbage, carrots, red bell peppers, cilantro, edamame and almonds really makes a perfect salad — an explosion of fresh flavors and texture.

What I get: The Vietnamese quinoa bowl (with seared mushrooms, pickled veggies, shaved red cabbage, cucumber, fresh herbs, zesty carrot top aioli, peanut sauce, toasted sesame seeds and fresh avocado) OR the Californian quinoa bowl (with zesty black beans, apple - corn pico de gallo, chipotle - pineapple dressings shredded smoked gouda cheese and avocado).

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

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

Slaw: 2 cups green cabbage, shredded 2 cups red cabbage, shredded 1/2 red onion, thinly sliced 1/4 cup fresh cilantro, roughly chopped 1 lime, juiced 1 Tbsp.

you can keep the tip for yourself... Print Bok Choy with Black Bean Sauce Author: Angela @ Canned-Time.com Recipe type: Veggies and Side Dishes Ingredients 1 head of fresh Baby Bok Choy — roughly chopped 1/2 cup shredded carrots 1 cup rough chopped celery 1/2 cup red cabbage sliced 1/4 cup sesame seeds (optional) 12 oz.

Try mixing things up and adding some color with additions like olives, mild peppers, fresh chopped herbs, thinly sliced red cabbage, shredded carrots, or sunflower seeds.

Lentils are simmered with aromatics until tender and flavorful, then tossed with toasted almonds, shredded red cabbage, fresh herbs, and a lively lemon dressing in this make - ahead salad.

Superfoood «Fo Fried Rice» Cauliflower 1 head cauliflower, «riced» or finely chopped 2 tablespoons avocado oil * 1 shallot, julienne 2 cloves fresh garlic, chopped 1 cup shredded red cabbage 1 cup shredded carrots 2 cups finely chopped kale, stems removed 2 teaspoons toasted sesame oil * 1/2 teaspoon sea salt Fresh cracked black pepper to taste 1/2 teaspoon cayenne pepper (optifresh garlic, chopped 1 cup shredded red cabbage 1 cup shredded carrots 2 cups finely chopped kale, stems removed 2 teaspoons toasted sesame oil * 1/2 teaspoon sea salt Fresh cracked black pepper to taste 1/2 teaspoon cayenne pepper (optiFresh cracked black pepper to taste 1/2 teaspoon cayenne pepper (optional)

Ingredients: Slaw: 1/2 head red cabbage, shredded 4 scallions, thinly sliced 1/4 cup chopped fresh parsley 1 cup pomegranate seeds 1/2 cup dried unsweetened cranberries Dressing: 2 TBSP lemon juice 2 TBSP apple cider vinegar 2 tsp each orange and lemon zest 1 TBSP maple syrup 2 TBSP olive oil Healthy salt options to taste Instructions: In... Read More»

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-...]

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

1 large carrot, spiralized with Blade D, noodles coarsely chopped (or 1 heaping cup shredded carrots) 2 scallions, chopped 1 red bell pepper, spiralized with Blade A, noodles chopped into 2 - inch pieces OR thinly sliced 1 yellow bell pepper, spiralized with Blade A, noodles chopped into 2 - inch pieces OR thinly sliced 2 cups spiralized or thinly sliced red cabbage 1/2 cup fresh cilantro, coarsely chopped 1/2 cup cooked red quinoa, preferably chilled 1 tablespoon sesame seeds for garnish (optional) For the dressing: 2 tablespoons avocado oil or extra-virgin olive oil 3 tablespoons sesame oil 3 tablespoons low - sodium soy sauce or tamari 2 tablespoons rice vinegar 1 teaspoon fresh lime juice 2 tablespoons honey 1 tablespoon grated fresh ginger 3 garlic cloves, chopped

The winner will be treated to an endless supply of Moe's new Three Amigos tacos — steak, chicken, or carnitas tacos piled on top of fresh corn tortillas and topped with pickled red onions, queso fresco, avocado crema, cilantro, and shredded cabbage — during their time on the road.

«Moe's Three Amigos tacos — chicken, steak and carnitas — are prepared on fresh corn tortillas and topped with pickled red onions, queso fresco, avocado crema, cilantro and shredded cabbage,» said Ciarán Duffy, Moe's Executive Chef.