LEMON CABBAGE SALAD RECIPES

Name: Asian Noodle Salad
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Ingredients: 8 ounces thin spaghetti; One 8-ounce bag julienne/fine-cut carrots (about 1 1/2 cups); One 6-ounce bag baby sweet peppers, seeded and sliced thinly into rings (about 1 cup); One 4-ounce bag bean sprouts (about 1 cup); 3 English cucumbers, halved, seeds removed and sliced; 3 scallions, slicedu00A0; Up to 1 bunch fresh cilantro, chopped; 1/2 head or more napa cabbage, sliced; 1/2 head or more purple cabbage, sliced; 1/2 bunch kale, leaves torn off the stalks and shreddedu00A0; 2 cups peanuts, choppedu00A0; 1/2 cup olive oil; 1/3 cup low-sodium soy sauceu00A0; 1/4 cup oyster sauceu00A0; 1/4 cup rice wine vinegaru00A0; 1/4 cup brown sugaru00A0; 3 tablespoons chopped fresh ginger; 2 tablespoons sesame oilu00A0; 2 to 3 cloves garlic, choppedu00A0

ASIAN NOODLE SALAD RECIPE | REE DRUMMOND | FOOD NETWORK

Asian Noodle Salad Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories side-dish

Total Time 30 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 19

Ingredients

8 ounces thin spaghetti
One 8-ounce bag julienne/fine-cut carrots (about 1 1/2 cups)
One 6-ounce bag baby sweet peppers, seeded and sliced thinly into rings (about 1 cup)
One 4-ounce bag bean sprouts (about 1 cup)
3 English cucumbers, halved, seeds removed and sliced
3 scallions, sliced
Up to 1 bunch fresh cilantro, chopped
1/2 head or more napa cabbage, sliced
1/2 head or more purple cabbage, sliced
1/2 bunch kale, leaves torn off the stalks and shredded
2 cups peanuts, chopped
1/2 cup olive oil
1/3 cup low-sodium soy sauce
1/4 cup oyster sauce
1/4 cup rice wine vinegar
1/4 cup brown sugar
3 tablespoons chopped fresh ginger
2 tablespoons sesame oil
2 to 3 cloves garlic, chopped

Steps:

For the salad: Bring a pot of water to a boil. Cook the spaghetti to al dente according to the package directions. Drain, rinse and let cool.
Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, napa cabbage, purple cabbage and kale. Add the peanuts and toss together.
For the dressing: Whisk together the olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil and garlic in a medium bowl.
Pour the dressing over the salad and mix together with tongs or your hands. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and throw it in. It's a very organic process.
Transfer to a large platter and serve.

CREAMY COLESLAW RECIPE: HOW TO MAKE IT - TASTE OF HOME

Creamy Coleslaw Recipe: How to Make It - Taste of Home image

For me, this is the best coleslaw recipe because a package of shredded cabbage and carrots really cuts down on prep time. This creamy coleslaw recipe is great for potlucks or to serve to your family on a busy weeknight. —Renee Endress, Galva, Illinois

Provided by Taste of Home

Categories Side Dishes

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1 package (14 ounces) coleslaw mix
3/4 cup mayonnaise
1/3 cup sour cream
1/4 cup sugar
3/4 teaspoon seasoned salt
1/2 teaspoon ground mustard
1/4 teaspoon celery salt

Steps:

Place coleslaw mix in a large bowl. In a small bowl, combine the remaining ingredients; stir until blended. Pour over coleslaw mix and toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 283 calories, FatContent 24g fat (5g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 431mg sodium, CarbohydrateContent 13g carbohydrate (11g sugars, FiberContent 2g fiber), ProteinContent 1g protein.

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