Tag: Cabbage

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Asian Slaw

Copycat recipe for Cooper’s Hawk Asian Slaw, adapted slightly from https://wholesomerd.wordpress.com/tag/slaw/. Makes a lot.

Slaw:
1 lb. shredded red cabbage
1 small Napa cabbage (about 1 lb.), thinly sliced or shredded
2 carrots shredded (I use about a cup of matchstick carrots in a bag)
1 red bell pepper, sliced thinly
1/2 cup cilantro, chopped
1/4 cup red onion, minced

Dressing:
1/4 cup sesame oil
1 1/2 Tablespoon sugar
2 Tablespoons rice vinegar
1 1/2 Tablespoon soy sauce
2 cloves garlic, minced or pressed
1/4 teaspoon red pepper flakes
1 lime, juiced

Garnish:
4 green onions, chopped
1/4 cup slivered almonds
2 Tablespoons sesame seeds

Directions

  1. In large bowl, toss together the slaw ingredients.
  2. In a separate bowl, whisk together dressing ingredients. Stir into slaw ingredients. Garnish with green onions, almonds, and sesame seeds and serve, or allow a couple hours for flavors to meld before garnishing. Serves 12 at 1/2 cup each.
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Chinese Meatballs with Cabbage

Ingredients:

  • 1lb ground turkey
  • 2 scallions, chopped
  • 1 TBS Hoisin *
  • 1 TBS minced ginger
  • 1 garlic clove, crushed
  • 1/4 cup oats
  • 1/4c egg whites
  • 1 bag shredded cabbage
  • 1 TBS sherry
  • 2 TBS low sodium soy sauce
  • 1 tsp sesame oil *
  • 1/2 tsp sugar *
  • Salt/pepper
  • 1 TBS cornstarch w 2 TBS water, mix, set aside

Directions:
Combine top ingredients through egg whites in bowl and form into small meatballs. Bake in oven at 400 for 10-15 minutes until beginning to brown. I put them under broiler for a few extra minutes to crisp them a little. Take out and put to side.

In a large pot, add the cabbage, soy sauce, sherry, sesame oil and sugar. Cover and cook the cabbage over medium high heat for 5 minutes. Reduce heat to medium low and continue to cook for 5 more minutes. Add the baked meatballs into the pot and toss with cabbage. Turn heat up to medium, cover the pot and cook for another 5 minutes. Push meatballs and cabbage toward the sides of the pot. Add dissolved cornstarch to the liquid in center of the pot. Stir for a few seconds, until the sauce has slightly thickened. Mix well with the cabbage and meatballs. (Note from LD: Actually, I don’t usually mix the meatballs in with the cabbage, but serve them on top instead. That way I can portion the meatballs more equitably.)

Posted by BOOTHER1 (Erin) on the WW message board.