NAPA CABBAGE SALAD RECIPES

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NAPA CABBAGE WEDGE WITH SESAME RANCH RECIPE | BON AP…



Napa Cabbage Wedge With Sesame Ranch Recipe | Bon Ap… image

Iceberg’s reign over the wedge salad stops here.

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 11

6 oz. bacon slices
⅓ cup extra-virgin olive oil
3 Tbsp. unseasoned rice vinegar
2 Tbsp. white or yellow miso
1 Tbsp. tahini (such as Soom)
1 tsp. onion powder
1 tsp. soy sauce
½ tsp. toasted sesame oil
Kosher salt, freshly ground pepper
1 small head of Napa cabbage
Thinly sliced chives, mild red pepper flakes (such as Urfa biber or Aleppo-style; optional), and toasted sesame seeds (for serving)

Steps:

  • Cook bacon in a single layer in a large skillet over medium heat, turning occasionally, until browned and crisp, 10–12 minutes. Transfer to paper towels and let cool.
  • Meanwhile, purée olive oil, vinegar, miso, tahini, onion powder, soy sauce, sesame oil, and 2 Tbsp. water in a blender until smooth; season with salt and pepper.
  • Trim top and bottom from cabbage and slice center portion into 1½"-thick rounds. Spoon 1–2 Tbsp. dressing onto each plate and top each with a cabbage round. Season cabbage lightly with salt. Drizzle 1–2 Tbsp. dressing over each and work it into the layers with the spoon. Drizzle any remaining dressing over.
  • Tear bacon into large pieces and scatter over cabbage. Top with chives, mild red pepper flakes, and sesame seeds as desired.

LOW-CARB AND KETO CABBAGE RECIPES - DIET DOCTOR



Low-Carb and Keto Cabbage Recipes - Diet Doctor image

What can you do with a head of cabbage? Our top low-carb and keto cabbage recipes will give you dozens of options for this healthy, versatile veggie.

Provided by Kristin Berglund, RN

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  • Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic, ginger, pepper flakes and star anise. Stir-fry for a few seconds, just until fragrant, then add the cabbage and carrots. Stir-fry for one to two minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce mixture. Cover and cook over high heat for one minute until just wilted. Uncover and stir-fry for another 30 seconds, then stir in the chives or cilantro and remove from the heat. The cabbage should be crisp-tender. Serve with rice or noodles.
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