finely
shredded white cabbage (about 16 cups) 1 lb.
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 cup Canola oil 2 La Tortilla Factory Gluten Free, Wheat Free Wraps, Ivory Teff 1 cup fat - free refried black beans, heated 1/2 cup Cotija cheese or reduced fat feta, crumbled 1/2 cup queso quesadilla or low - fat Monterey jack 1 cup
shredded white cabbage 1 medium tomato, sliced 1-1/2 cup (4 ounces) rotisserie chicken meat, shredded 1/2 cup coarsely chopped cilantro Garnish ideas: salsa fresca, sliced avocado
Not exact matches
Place some vermicelli noodles, chopped
white onion,
shredded cabbage, green onions, bean sprouts, cilantro and the other Vietnamese herbs in each bowl.
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)
It's a crispy, deep - fried firm
white fish (many are pollock, halibut or even mahi mahi), loaded with
shredded cabbage, pico de gallo, a tangy cream sauce, occasionally a sprinkling of cheese, all tucked into a flour tortilla.
minced fresh ginger 1 cup shitake mushrooms, sliced 1 cup
white cabbage,
shredded 1 cup carrot,
shredded 1 cup garlic sprouts or chives (I used 1/2 cup chives and added 1 large clove garlic, minced) ~ 1/4 tsp.
3 tbsp mayonnaise + 3 tbsp
white vinegar + 1/2 tsp sugar + 1/2 tsp dry mustard + pinch celery seeds + pinch cayenne + 4 c
shredded green
cabbage (1/2 head) + 3/4 c
shredded carrot (1 large carrot) + 2 tsp salt + 3 tbsp chopped parsley
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
1 (15 - ounce) can black beans, drained 1 package La Tortilla Factory Hand Made Style Tortillas,
White Corn or Yellow 1/2 head purple
cabbage,
shredded 1 lime, cut into 8 wedges
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
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
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)
Prep all toppings: dice tomatoes,
shred cabbage, roast bell peppers (either in oven or microwave), create
white sauce by mixing 1/2 cup olive oil mayo plus 1/2 cup plain greek yogurt.
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
Wikipedia: ColeslawColeslaw (or cole slaw) is a salad consisting primarily, and minimally, of
shredded, raw,
white cabbage, although it often also includes
shredded carrots.
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
Ingredients For the dressing 8 teaspoons extra virgin olive oil 3 teaspoons raw sesame oil a pinch of whole sea salt 2 teaspoons umeboshi paste 3 teaspoons tahin 3 teaspoons apple vinegar 4 teaspoons
white miso 3 teaspoons maple syrup juice of half a lemon For the salad half a
white cabbage,
shredded 1 carrot, -LSB-...]
Jalapeno Cole Slaw 3 jalapenos — seeds removed and julienned 1 c. purple
cabbage —
shredded 1/2 c. carrots — julienned 1/2 c.
white onion — julienned
HERDEZ ® Corn Tortillas, HERDEZ ® Guacamole Salsa, sour cream,
shredded green
cabbage, crumbled cojita cheese, cilantro leaves, thinly sliced radishes and chopped
white onion.
Warm corn tortillas, chopped
white onion, lime wedges, sliced avocado, dried oregano, chopped cilantro, and
shredded cabbage (for serving)
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
1/2 cup mayonnaise or salad dressing 2 tablespoons capers, drained 2 tablespoons lemon juice 1 tablespoon snipped fresh tarragon 1 teaspoon Cajun seasoning or pepper blend 1 12 - ounce can solid
white tuna, drained 2 tablespoons milk 1 10 - ounce package or 8 cups lettuce 2 cups
shredded cabbage & carrot (cole slaw mix) 2 small tomatoes, cut in wedges
For added veggies, choose from red and green bell peppers, cucumbers, carrots, bean sprouts,
shredded red or green
cabbage, chopped
white and red onions, lightly sautéed mushrooms, lightly steamed and sliced zucchini, raw and lightly steamed beets and carrots, snow peas, broccoli, cauliflower, and radishes.
White Fish with Orange Salsa goes great with a salad or can be turned into a yummy fish taco with a corn tortilla, some
shredded cabbage and guacamole!
The base is
shredded napa
cabbage, which, although a cruciferous vegetable in the brassica family along with
white cabbage, broccoli, and kale, is substantially lighter than its cousins in both taste and texture, and, I think, a little easier on the old tum tum for those of you who have digestive troubles.