Thai Chicken Salad is a beautiful cabbage and chicken salad with a peanut dressing.
2 Cups Cooked Chicken, shredded
16 oz Bag Cole Slaw Mix (green cabbage and carrots)
1 Mango, chopped
Large Handful Cilantro,
6 Green Onions, sliced
1/2 Cup Peanuts, chopped
2 Cloves Garlic, finely grated
1/2 teaspoon Cayenne Pepper
2 Tablespoons Soy Sauce
2 Tablespoons Apple Cider Vinegar
2 Tablespoons Sugar
1 Tablespoon Lime Juice
1 Tablespoon Extra Virgin Olive Oil
1/4 Peanut Butter
1/4 Cup Water
In a large bowl, whisk together all dressing ingredients until smooth,
Add the remaining ingredients to the bowl and toss to combine.
Yield: 4 Servings
-Adapted from Pinch of Yum–
These are surprisingly good. It’s like a delicious mini meatloaf wrapped in a cabbage blanket. This is adapted from a recipe by Tyler Florence from the Food Network. You won’t need the whole head of cabbage for this, just the large outer leaves. There were 10 large leaves on the cabbage I used.
For the sauce –
1 Tablespoon extra-virgin olive oil
1 clove garlic, grated
14.5 oz can diced tomatoes
14.5 oz can diced tomatoes with green chilies
1 Tablespoon white wine vinegar
½ Tablespoon sugar
salt & pepper
For the filling –
2 Tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, grated
8 oz Baby Bella mushrooms, chopped
1 Tablespoon dried basil
salt & pepper
1 lb ground beef
1 head cabbage
Preheat oven to 350°F.
Prepare the sauce by heating the olive oil in a sauce pan over medium heat. Add the garlic and cook for 1 minute. Add the diced tomatoes, cook for 5 minutes. Stir in the vinegar and sugar. Cook for another 5 minutes to thicken. Season with salt and pepper to taste.
Prepare the filling by heating the olive oil in a skillet over medium-high heat. Add the onion and garlic and cook until soft, about 5 minutes. Add the mushrooms and cook for another 5 minutes to soften. Stir in the basil and season with salt and pepper. Add ½ cup of the sauce to the onions and mushrooms.
In a large bowl, combine the ground beef and egg. Season with salt and pepper. Mix in the onion and mushroom mixture.
Prepare the cabbage leaves by carefully removing them from the head of cabbage. Lay the damaged outer leaves in the bottom of a 9×13 inch casserole dish. Place the rest of the large leaves in a pan of boiling water for 20-30 seconds to soften them. They will need to be soft for rolling.
Distribute the filling evenly among the softened cabbage leaves. Roll them up, tucking in the sides, and lay them seam side down in the casserole dish.
Top with the remaining sauce. Bake for 1 hour.
Stir-fry is a quick and easy meal that anyone can make. It’s hard to mess this one up.
2 Tbsp canola oil
1 Tbsp sesame seed oil
2 chicken breasts, cut into bite sized pieces
1 green bell pepper, cut into large chunks
1 tsp grated ginger root
2 garlic cloves, grated
1 Tbsp Sriracha sauce
1 Tbsp Emeril’s Asian Essence
freshly ground black pepper
3-4 Tbsp Soy Sauce
1 head cabbage, shredded
Heat the canola oil and sesame seed oil in a wok over high heat. Once the oil is hot, add the chicken. Stir-fry until cooked thoroughly. Add the bell pepper, ginger root, garlic, Sriracha sauce, Asian Essence and pepper. Cook for 2 minutes, stirring often. Add the cabbage and soy sauce. Stir-fry until the veggies are tender, about 5-10 minutes.
Adjust seasonings to taste. Serve with sesame seeds sprinkled on top.
This is another favorite of mine that my mom used to make. I normally make this with Idaho potatoes, but this time I used sweet potatoes. The crust wasn’t as crispy, but it was still very good.
3-4 potatoes, shredded
2 Tbsp Extra-Virgin Olive Oil, divided
¼ tsp garlic salt
1 lb ground beef
2 cups shredded cabbage
1 jar chili sauce (or homemade chili sauce, recipe follows)
1 cup shredded cheddar cheese
Preheat oven to 350°F. Spread 1 Tbsp olive oil in a pie pan, press the shredded potato into the pan and sprinkle with garlic salt. Bake for 25 minutes.
While that is in the oven, heat the remaining 1 Tbsp olive oil in a skillet over medium-high heat. Add the ground beef and cook until browned. Remove to a plate lined with paper towels. Put the cabbage in the same skillet and cook until softened, about 5 minutes. Return the beef to the skillet and stir in the chili sauce.
Pour the beef & cabbage mixture into the pie pan. Bake for 25 minutes.
Sprinkle with the cheese and put back in the oven to melt the cheese. Let sit 5 minutes before cutting.
1 can (8 ounces) tomato sauce
1/2 tsp ground cumin
1/2 tsp garlic powder
2 tsp dried onion
1/2 tsp dried oregano
1/2 tsp Worcestershire sauce
1/2 tsp hot sauce (Frank’s Red Hot)
Salt and pepper to taste
Stir all ingredients together in a bowl.