Best 11 Asian Cabbage Salad Recipes

ASIAN STEAK SALAD WITH CUCUMBER AND NAPA CABBAGE

Steps:

• Heat broiler, with rack set 4 inches from heat. In a small bowl, whisk together lime juice, vinegar, oils, red-pepper flakes, and garlic.
• Pierce steak all over with a fork; place in a shallow dish or resealable plastic bag. Pour soy sauce and half of lime-juice mixture over steak (reserve remaining half for dressing), and marinate at room temperature, 10 minutes (or up to overnight in the refrigerator).
• Spray a baking sheet with cooking spray. Lift steak from marinade (discard marinade), and place on baking sheet. Broil, without turning, until medium-rare, 8 to 10 minutes. Let rest 5 minutes. Slice thinly on the diagonal, across the grain.
• In a large bowl, toss cabbage and cucumber with reserved dressing; divide among four plates. Top salad with steak and peanuts.

ASIAN CHICKEN CABBAGE SALAD

Steps:

• Mix chicken, coleslaw mix and green onions in large bowl.
• Mix remaining ingredients except chow mein noodles in small bowl. Toss with chicken mixture. Sprinkle with chow mein noodles.

ASIAN CHICKEN AND CABBAGE SALAD

Steps:

• In a blender, combine scallions, cilantro, vinegar, ginger, and sesame oil; blend until smooth. Season generously with salt and pepper. Set dressing aside.
• In a large bowl, toss the cabbage, carrots, and chicken with dressing. Divide evenly among plates; garnish with cilantro sprigs, and serve with rice crackers, if desired.

ASIAN NOODLE, MUSHROOM, AND CABBAGE SALAD

Steps:

• Place mushrooms in medium bowl; add enough boiling water to cover. Let stand until mushrooms soften, about 45 minutes. Drain mushrooms. Cut off stems and discard; thinly slice caps.
• Heat peanut oil in heavy large wok or nonstick skillet over medium-high heat. Add cabbage, ginger, garlic, and mushrooms. Stir-fry until cabbage wilts, about 2 minutes. Add 2-inch green onion pieces; toss until green tops begin to wilt, about 30 seconds. Remove from heat. Mix in 1 tablespoon soy sauce.
• Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain well; place in large bowl. Whisk sesame oil, next 3 ingredients, and 2 tablespoons soy sauce in small bowl. Add to noodles. Add sliced eggs, 3/4 cup cilantro, and cabbage mixture; toss to blend well. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill, tossing occasionally.)
• Sprinkle salad with 2 chopped green onions, chopped egg, and remaining 1/4 cup cilantro and serve.

ASIAN/ORIENTAL CABBAGE SALAD

Steps:

• In a large bowl, mix cabbage, onions, carrots, green onions and celery.
• Melt butter in small sauce pan and saute almonds and sesame seeds until golden brown (watch carefully as they will quickly burn).
• Remove from heat and add, sugar, oils, vinegar, soy sauce and minced ginger.
• Cool slightly.
• Pour dressing over vegetables.
• Sprinkle noodles on top and serve.

ASIAN SHRIMP AND CABBAGE SALAD

Steps:

• Step 1: Bring a large pot of salted water to a boil and fill a bowl with ice water. Add the shrimp to the boiling water and cook until pink and curled, about 1 minute. Drain the shrimp and transfer them to the ice water to cool. Drain and pat dry.
• Step 2: In a large bowl, whisk the olive oil with the fish sauce, lime zest, lime juice, brown sugar, red curry paste and shallot. Add the cabbage, carrots, cucumbers and shrimp and toss until evenly coated. Let stand at room temperature for 20 minutes, until the cabbage is very slightly wilted. Toss the salad, top with the peanuts and cilantro and serve with lime wedges.

ASIAN CHICKEN AND CABBAGE SALAD

Steps:

• Whisk chile, oil, lime juice, soy sauce, brown sugar, fish sauce, and ginger in a large bowl; season with salt. Add cabbage, carrots, scallions, chicken, spinach, and cilantro; toss to coat. Top with peanuts and sesame seeds.

ASIAN COOKED CABBAGE SALAD

Steps:

• Mix together well, the ingredients for the sauce and set aside.
• Heat the oil and crushed red pepper over medium high heat.
• When the oil is hot, add the cabbage and stir fry until the cabbage just starts to wilt, about 5 minutes.
• Add the sauce, turn the heat to hi, heat for about 3-5 minutes and then serve.
• How easy was that!

ASIAN CABBAGE SALAD

Steps:

• Combine cabbage, scallions, carrot, and cilantro in a large bowl. Mix together vinegar, peanut butter, sesame oil, ginger, lime juice, and soy sauce in a second bowl until well combined; season with salt and pepper. Add peanut butter dressing to cabbage mixture and toss until well mixed. Top each serving with chopped peanuts.

ASIAN TUNA AND CABBAGE SALAD

Steps:

• In a large bowl, combine vegetables, almonds and sesame seeds. Add tuna and stir gently to keep tuna in large chunks.
• In a small bowl, whisk together remaining ingredients. Toss with vegetables. Refrigerate for 2-3 hours before serving.

ASIAN-TWISTED RED CABBAGE SALAD

Steps:

• Put all salad ingredients into a bowl.
• Into a blender add all of the dressing ingredients and blend till creamy smooth.
• It will be on the thin side.
• If not using rice vinegar use less of what you do use because I find rice vinegar is milder.
• Add to salad and toss to coat,chill till ready to serve final toss& then top with seeds and serve.