Cabbage Salad .. My Way!

Ingredients:

1 Cucumber, peeled, sliced

1 thinly sliced red onion (Shallot)

Finely Sliced green cabbage

Finely Slicded red cabbage

I shredded carrot

I green onion (Scallions) thinly sliced

2 tbsp chopped coriander (cilantro)

1/2 tbsp toasted sesame seeds

Dressing:

4 tbsp yogurt

2 tbsp lemon juice

1/2 tbsp shredded ginger

1 tbsp mayonnaise

Salt & Pepper

1 tbsp vinegar

1 tsp honey

1 tsp pomegranate molasses

1 tsp soy sauce

Method:

1- combine all the vegetables in a large serving bowl.

2- mix the dressing ingredients.

3- pour dressing on salad and serve immediately.

Chicken Tandoori Salad

Serves 6

Ingredients:

1 Cup yogurt
2 Teaspoons garam masala powder
1 Teaspoon ground ginger
1 Teaspoon minced garlic
1 Teaspoon ground turmeric
1 Teaspoon coarse salt
1 jalapeno chile, stemmed seeded, and finely minced (optional)
1&1/2 Pounds skinless, boneless chicken breast halves, gently flattened and cut into strips
1 small head shredded lettuce, (3 cups)
1 small head shredded red cabbage, (3 cups)
6 large diced tomatoes, (3 cups)
1 sliced radishes, (1 cup)
1 large sliced cucumber, (2 cups)
1&1/2 white turnip (optional)
1 scallions, minced
1 Cup cilantro leaves, finely chopped
1 Tablespoon vegetable oil
Coarse salt and freshly ground black pepper
Juice of 2 to 3 small lemons


Method:

- Prepare the marinade: In a medium bowl combine yogurt, garam masala, ginger, garlic, turmeric, salt, and jalapeño, if using.

- Add chicken and toss to coat. Cover and refrigerate while preparing salad.

- In a large bowl, toss together lettuce, cabbage, tomatoes, radishes, cucumber, scallions, white turnip(optional), and cilantro; set aside.

- Heat oil in a large nonstick skillet over medium-high heat. Add chicken along with the marinade and cook, stirring, until the chicken is just cooked through, 6 to 8 minutes.

- Transfer chicken and pan juices to salad mixture and toss to combine. Drizzle with lemon juice and season with salt and pepper. Stir to combine.


Amazing...

Grilled Shrimp with Cilantro Sauce

Serves 4


Prep time: 30 minutes
Total time: 30 minutes


Ingredients:

6 cups (1 head) cabbage, shredded
2 tablespoons canola oil
Fresh lime juice
Toasted sesame seeds
Coarse salt and ground pepper
32 medium shrimp (about 1 pound), peeled and deveined
1/4 cup Asian Cilantro Sauce


Asian Cilantro Sauce Ingredients: (makes 1/2 cup)

2 cups fresh cilantro leaves
2 tablespoons canola oil
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon rice vinegar
1/2 teaspoon sesame oil
Pinch of crushed red pepper


Method:

1. Heat grill to high. In a large bowl, toss 6 cups shredded cabbage with 2 tablespoons canola oil, fresh lime juice, and toasted sesame seeds. Season with salt and pepper.

2. Thread 32 peeled and deveined medium shrimp on 8 skewers. Place in a shallow dish; toss with 1/4 cup of the Asian Cilantro Sauce. Season with salt and pepper. Grill until opaque, 2 to 4 minutes per side.

3. Serve the shrimp skewers with sesame cabbage, remaining 1/4 cup cilantro sauce, and lime wedges.


For the Asian Cilantro Sauce:

1. In blender, purée ingredients until smooth.

Note: If not using immediately, the sauce should be refrigerated; cover with plastic wrap, pressing it directly on the sauce to preserve the bright color. This sauce will keep for up to three days.

Enjoy...

Courtesy of Martha Stewart

Home-made Coleslaw ~ WS

Ingredients:

1 small head cabbage, shredded
2 carrots, peeled and shredded

For the dressing:
2 egg yolks
4 Tbs. sugar
1 Tbs. dry mustard
2 to 3 drops Tabasco sauce
4 Tbs. (1/2 stick) unsalted butter
1&1/2 Tbs. all-purpose flour
1/2 cup water
1/2 cup white vinegar
2 tsp. ground celery seed
4 Tbs. sour cream

Method:

To make the dressing, in a small bowl, whisk the egg yolks until light in color, then add the sugar, mustard and Tabasco and whisk vigorously.

In a saucepan over medium-low heat, melt the butter. Whisk in the flour to form a smooth paste and cook, whisking constantly, until fragrant, 1 to 2 minutes. Whisk in the water until smooth.

Whisk the egg yolk mixture into the butter-flour mixture, reduce the heat to low and cook, stirring, until thickened, 2 to 3 minutes more. Add the vinegar and celery seed, bring to a simmer and cook, stirring, 1 minute more. Remove from the heat and let cool to room temperature. Mix in the sour cream, cover and refrigerate until ready to serve.

In a large bowl, combine the cabbage and carrots and toss to mix. Add half of the dressing and toss to coat, adding more dressing as needed. Serve immediately, or cover and refrigerate for about 1 hour to let the flavors develop.

Serves 6 to 8.

Enjoy.....


Items to use in this recipe: