BEST NAPA CABBAGE RECIPE RECIPES

Name: Napa Cabbage Slaw
Prep time: 20 min
Total time: 50 min
Yield: 4 to 6 servings
Ingredients: 1 lime, juiced; 3 tablespoons rice vinegar; 2 tablespoons Asian chili oil; 1 tablespoon mayonnaise; 1 tablespoon soy sauce; 3 cups finely shredded napa cabbage; 1 red bell pepper, thinly sliced; 1 orange bell pepper, thinly sliced; 1/2 cup thinly sliced snow peas; 3 scallions, thinly sliced; Salt and freshly ground black pepper

NAPA CABBAGE SLAW RECIPE | BOBBY FLAY | FOOD NETWORK

Napa Cabbage Slaw Recipe | Bobby Flay | Food Network image

Provided by Bobby Flay

Categories side-dish

Total Time 50 minutes

Prep Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 lime, juiced
3 tablespoons rice vinegar
2 tablespoons Asian chili oil
1 tablespoon mayonnaise
1 tablespoon soy sauce
3 cups finely shredded napa cabbage
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1/2 cup thinly sliced snow peas
3 scallions, thinly sliced
Salt and freshly ground black pepper

Steps:

Whisk together the lime juice, vinegar, chili oil, mayonnaise and soy sauce in a large bowl. Add the cabbage, peppers, snow peas and scallions and toss to combine. Season with salt and pepper, to taste. Refrigerate for at least 30 minutes to allow flavors to meld.

CHICKEN AND NAPA CABBAGE STIR FRY RECIPE | FOOD NETWORK

Chicken and Napa Cabbage Stir Fry Recipe | Food Network image

Provided by Food Network

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound skinless, boneless chicken breast
3 tablespoons peanut or vegetable oil
10 to 12 fresh shiitake mushrooms, julienned, about 1 cup
2 carrots, sliced on the bias
1/2 head Napa cabbage, shredded, about 1 cup
1 teaspoon fish sauce
1/2 teaspoon sesame oil
1/2 cup hot chicken stock or broth
2 tablespoons honey
2 tablespoons rice wine or white wine vinegar
Salt and freshly ground black pepper
1 tablespoon cornstarch dissolved in 1 tablespoon water

Steps:

Slice the chicken into thin pieces, 1/8-inch thick and 2 to 3 inches long.
Heat the oil in a large skillet or wok over medium heat. Add the chicken and cook for 4 to 5 minutes, tossing over high heat until it begins to brown evenly. Add mushrooms and carrots and stir fry briefly, shaking the pan and tossing the chicken and mushrooms together.
Add the cabbage and stir to combine well. Add the fish sauce and sesame oil. Cook the cabbage briefly before adding the chicken broth. Bring quickly to the boil and reduce for a moment before adding the honey, vinegar, salt and pepper. Toss for another 1 minute. Add the dissolved cornstarch and stir in to coat evenly. Remove from the head before the cabbage loses its crispness and color and serve.

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