NAPA CABBAGE RECIPES VEGAN RECIPES
NAPA CABBAGE VEGAN RECIPES RECIPES ALL YOU NEE…
This recipe was inspired by California Pizza Kitchen’s Chinese Chicken Salad. I made it gluten-free and eliminated the chicken, but if you eat chicken, you can add a barbecued chicken on top and make it a main dish. When you chop an entire napa cabbage, it may seem like a lot, but once you add the dressing, it wilts down. I used both black and white sesame seeds, but if you have only one kind, you can just double the amount. For more healthy gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog: www.innerharmonynutrition.com.
Total Time 30 minutes
Prep Time 30 minutes
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- In a very large bowl, mix all the vegetables, sunflower seeds and sesame seeds.
- In a small bowl, mix the remaining 11 ingredients from garlic to black pepper for the dressing.
- Pour the dressing on the salad and mix well. Set aside to let it wilt for 30 minutes.
- Infuse love and serve!
Nutrition Facts : Calories 244.9, CarbohydrateContent 12.8, CholesterolContent 0, FatContent 21.2, FiberContent 2.7, ProteinContent 3.1, SaturatedFatContent 2.9, SodiumContent 776, SugarContent 7.3
RECIPE: VEGAN STIR-FRIED CABBAGE IN PEANUT SAUCE | KIT…
Steps:
- For the sauce: Whisk all of the ingredients together in a medium bowl to combine.
- For the stir-fry: Quarter the cabbage lengthwise, then cut the core out of each piece. Cut the cabbage crosswise into 1-inch-wide pieces. Wash and thoroughly dry the cabbage pieces. Peel the carrots and cut crosswise into 1/4-inch-thick rounds.
- Heat the oil in a wok or large frying pan over medium-high heat until shimmering. Add the carrots and half of the cabbage and cook, stirring occasionally, until starting to wilt. Continue adding the cabbage and cooking it down until all of it is added. Season with salt and cook until all of the cabbage is starting to wilt and exudes water.
- Reduce the heat to medium, add the sauce, and continue cooking, stirring occasionally, until the sauce thickens slightly (it will thin out when mixed with the cabbage liquid, then thicken to the texture of whole milk) and the cabbage is crisp-tender, about 3 minutes. Remove from the heat, add the lime juice, and stir to combine. Top with the roasted peanuts, if using, and serve immediately over steamed rice or cooked rice noodles.
Nutrition Facts : SaturatedFatContent 5.2 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 35.1 g, SugarContent 8.6 g, ServingSize Serves 4, ProteinContent 9.8 g, FatContent 17.8 g, Calories 317 cal, SodiumContent 821.5 mg, FiberContent 8.9 g, CholesterolContent 0 mg
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This recipe was inspired by California Pizza Kitchen’s Chinese Chicken Salad. I made it gluten-free and eliminated the chicken, but if you eat chicken, you can add a barbecued chicken on top and make it a main dish. When you chop an entire napa cabbage, it may seem like a lot, but once you add the dressing, it wilts down. I used both black and white sesame seeds, but if you have only one kind, you can just double the amount. For more healthy gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog: www.innerharmonynutrition.com.
From stevehacks.com
Total Time 30 minutes
Calories 244.9 per serving
From stevehacks.com
Total Time 30 minutes
Calories 244.9 per serving
- Infuse love and serve!
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