Crunchy Cabbage Salad

I ate my teriyaki meatball bowls all week as meal prep and absolutely loved them, but I desperately need another vegetable side to balance things out. So, I whipped up a quick crunchy cabbage salad and coated it in my yummy sesame ginger dressing. It was just perfect. The crunchiness of the the cabbage, carrots, and peanuts was such a perfect contrast to the meatballs and rice.

Originally posted 2-6-2012, updated 7-23-2020.

Meal Prep It!

This salad holds up beautifully in the refrigerator, so it’s a great salad to use for meal prep! Just store the sesame ginger dressing separately from the vegetable salad mix, and add it just before serving. The salad mix (minus dressing) should stay good in the fridge for about 4-5 days.

How to Serve Crunchy Cabbage Salad

This salad makes a great side dish, but you can also turn it into a main dish by topping it with some Sticky Ginger Soy Glazed Chicken, or Sesame Tempeh. You can also add some cold noodles to this salad for extra oomph (this is the same base as my Cold Peanut Noodle Salad).

What if I Don’t Like Cilantro?

You either love or you hate cilantro. It’s all good. If you’re not a cilantro lover, just leave it out of this salad. No need to replace it with anything. 🙂

See the full post for the Sesame Ginger Dressing for more information on the ingredients and step by step instructions.

Crunchy cabbage salad coated in dressing, dished out to two bowls.

Sesame ginger dressing being poured over the crunchy cabbage salad

Crunchy Cabbage Salad

This crunchy cabbage salad holds up great in the refrigerator, so you can have a fresh crunchy vegetable side all week long!
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 1 cup each
Calories 213.72kcal

Equipment

  • White Cutting Boards
  • Chef’s Knife
  • Grater
  • Blender

Ingredients

Salad

  • 4 cups shredded purple cabbage $0.97
  • 2 carrots $0.15
  • 4 green onions $0.22
  • 1/2 bunch fresh cilantro $0.40
  • ½ cup peanuts $0.25

Sesame Ginger Dressing

  • ¼ cup neutral salad oil* $0.16
  • 2 Tbsp rice vinegar $0.27
  • 1 Tbsp soy sauce $0.06
  • 1.5 Tbsp honey $0.18
  • 1/2 Tbsp tahini $0.10
  • 1/4 tsp toasted sesame oil $0.02
  • 1 clove garlic, minced $0.08
  • 1/2 Tbsp grated fresh ginger $0.15

Instructions

  • Shred the cabbage as finely as possible. Grate the carrots and slice the green onion. Pull the cilantro leaves from the stems
  • Add the shredded cabbage, carrots, green onion, cilantro, and peanuts to a large bowl. Toss to combine.
  • To make the dressing, add the salad oil, rice vinegar, soy sauce, honey, tahini, toasted sesame oil, garlic, and ginger to a blender. Blend until the dressing is smooth and creamy.
  • When you’re ready to eat, drizzle the dressing over the salad and toss until coated. Serve immediately

Notes

*Any neutral-flavored salad oil, like peanut, canola, safflower, grapeseed, or sesame (untoasted) will work fine for this dressing.

Nutrition

Serving: 1serving | Calories: 213.72kcal | Carbohydrates: 13.88g | Protein: 5.08g | Fat: 16.78g | Sodium: 179.27mg | Fiber: 4.58g

How to Make Crunchy Cabbage Salad – Step by Step Photos

Purple cabbage cut into quarters and shredded

First, shred your purple cabbage. You’ll want about 4 cups once shredded, which for me was half of this small head of cabbage. To shred the cabbage, first cut it into quarters, then cut the core off the quarter. Finally, cut across the quarter to shred the cabbage as finely as possible.

shredded carrot and sliced green onion

Also shred two carrots (I use a cheese grater) and slice 4 green onions.

Salad ingredients in the bowl

Pull the leaves from about ½ bunch of cilantro (about 1 cup cilantro leaves). Add the shredded cabbage, carrot, sliced green onion, cilantro leaves, and ½ cup peanuts to a large bowl.

Sesame ginger dressing ingredients in a blender

Next, make the Sesame Ginger Dressing. Add ¼ cup neutral salad oil (anything light-flavored oil like canola, peanut, grapeseed, etc.), 2 Tbsp rice vinegar, 1 Tbsp soy sauce, 1.5 Tbsp honey, ½ Tbsp tahini, ¼ tsp toasted sesame oil, 1 clove garlic (minced), and ½ Tbsp grated fresh ginger to a blender. Blend until the dressing is smooth and creamy.

Sesame ginger dressing being poured over the crunchy cabbage salad

Pour the sesame ginger dressing over the salad and enjoy!

The post Crunchy Cabbage Salad appeared first on Budget Bytes.

Sesame Ginger Dressing

This Sesame Ginger Dressing is probably one of the most addictive homemade dressings I’ve ever made. It’s sweet, salty, tangy, and has a super “zingy” fresh ginger bite. It’s one of those dressings that you’ll just want to keep dipping your spoon into. The type of dressing that will make you want to eat a salad just to serve as a vehicle for the delicious dressing (that’s not exactly a bad thing). But, if you’re like me, you’ll probably just end up drizzling it over everything!

Originally posted 2-5-2012, updated 7-23-2020.

What is Tahini?

Tahini is a paste made out of ground sesame seeds. Think of it like peanut butter, but made with sesame seeds instead of peanuts! It’s one of the base ingredients for this dressing and can not be substituted in this recipe. The tahini not only adds sesame flavor to the recipe, but it also helps thicken the dressing. You can usually find tahini in the grocery store either near the peanut butter, or near the middle-eastern ingredients in the international aisle. 

Can I Substitute the Rice Vinegar?

I don’t suggest substituting the rice vinegar in this recipe. Rice vinegar has a uniquely mild flavor and acidity compared to other vinegars, which keeps it from overpowering the other flavors. While you might be able to use another type of vinegar, you’d probably also need to adjust the amount or the ratio of other ingredients to compensate for the increased acidity. 

How Long Does This Sesame Ginger Dressing Last?

Because this dressing uses fresh ginger and garlic, I suggest keeping it stored in the refrigerator for up to 5 days. But it tastes so good that hopefully you’ll finish it off before then!

How to Use Sesame Ginger Dressing

This dressing goes great over crunchy salads, like my Crunchy Cabbage Salad, but it can also be poured over cold noodle salads, used to dip egg rolls or dumplings, or poured over rice bowls. The sky’s the limit and I’m sure once you’ll taste it you’ll want it on everything!

Sesame ginger dressing being poured over crunchy cabbage salad from a mason jar

 
A wooden bowl filled with sesame ginger dressing next to a knob of fresh ginger

Sesame Ginger Dressing

This homemade sesame ginger dressing will drench your favorite salad with a sweet, salty, and nutty flavor, and a fresh gingery bite!
Total Cost $2.03 recipe / $0.20 sesrving
Prep Time 10 minutes
Total Time 10 minutes
Servings 10 2 Tbsp each
Calories 132.33kcal
Author Beth – Budget Bytes

Equipment

  • Garlic Press
  • Grater
  • Blender

Ingredients

  • 2 cloves garlic $0.16
  • 1 Tbsp grated fresh ginger $0.30
  • 1/2 cup neutral oil* $0.32
  • 1/4 cup rice vinegar $0.53
  • 2 Tbsp soy sauce $0.12
  • 3 Tbsp honey $0.36
  • 1 Tbsp tahini $0.19
  • 1/2 tsp toasted sesame oil $0.05

Instructions

  • Mince the garlic and grate the ginger (I use a small-holed cheese grater)
  • Add the minced garlic, grated ginger, oil, rice vinegar, soy sauce, honey, tahini, and toasted sesame oil to a blender. Blend until the mixture is smooth and creamy. Serve over salad or as a dipping sauce.

Notes

*Any neutral-flavored salad oil, like peanut, canola, safflower, grapeseed, or sesame (untoasted) will work fine for this dressing.

If your dressing is too thick for pouring, simply stir in a tablespoon or two of water to loosen it up.

Nutrition

Serving: 2Tbsp | Calories: 132.33kcal | Carbohydrates: 5.98g | Protein: 0.59g | Fat: 12.27g | Sodium: 177.95mg | Fiber: 0.2g

How to Make Sesame Ginger Dressing – Step by Step Photos

garlic press with two cloves of garlic, and fresh ginger with a microplane

Begin by mincing two cloves of garlic and grating about 1 Tbsp of fresh ginger. I like to use my garlic press to easily mince the garlic and a small-holed cheese grater to easily grate the ginger. Ginger grates easier if it’s frozen (the little hairs don’t clog the grater). I don’t even bother peeling it, I just make sure the peel is very clean.

minced garlic and grated ginger

And that’s what it looks like once the garlic is minced and ginger grated (for everyone who is visual, like me).

Rice vinegar, toasted sesame oil, and tahini

Here are three of the most important ingredients in this dressing: rice vinegar, toasted sesame oil, and tahini. Toasted sesame oil has a much stronger nutty flavor than regular (or un-toasted) sesame oil. You can usually find it near other Asian ingredients in the international aisle. 

Dressing ingredients in the blender

Add the 2 cloves minced garlic, 1 Tbsp grated ginger, ½ cup neutral salad oil, ¼ cup rice vinegar, 2 Tbsp soy sauce, 3 Tbsp honey, 1 Tbsp tahini, and ½ tsp toasted sesame oil to a blender. Any neutral-flavored salad oil, like peanut, canola, grapeseed, sesame (un-toasted), or safflower will work fine.

Blended dressing on a spoon in the blender

Blend until the dressing is smooth and creamy. If your dressing ends up being really thick and you’d like it a little more pourable, simply stir in a tablespoon or two of water.

A wooden bowl filled with sesame ginger dressing next to a knob of fresh ginger

Enjoy the sesame ginger dressing poured over your favorite salad, or as a dipping sauce!

The post Sesame Ginger Dressing appeared first on Budget Bytes.

Salmon Burgers

Salmon Burgers are light and tasty burgers that are easy to make ahead and enjoy all summer!  The homemade salmon patty is flavorful and quick and easy to grill!

For more delicious creative burgers try Grilled Portobello Burger or Turkey Burger.  These burgers are so impressive and are loaded with flavor!

Delicious Salmon Burgers

Salmon burgers are so satisfying and healthy.  Those two words don’t usually go together, but this nutrient packed burger is both good for you and just good!  It is one of the best salmon burger recipes, including restaurant versions.  The fresh taste of seafood and the tangy and bright seasonings are perfection in every hearty bite.

Making a salmon burger from scratch is easy to do and it comes together in under 30 minutes.  Make these patties in bulk and freeze them to grill later, or grill them freshly made.  Either way, the result is a must try salmon burger that is impressive and crowd-pleasing!

Ingredients in Salmon Burgers:

Most of the ingredients in these from-scratch salmon burgers are already in your pantry, spice cabinet, or refrigerator door.  They are staple ingredients that take your salmon and turn it into an insanely delicious burger.

  • Salmon: Buy a center cut filet that has skin and pin bones removed.
  • Dijon: Adds moistness and flavor.
  • Worcestershire sauce: Tangy taste and binding ingredient.
  • Green Onion: Mild onion flavor and crunchy texture.
  • Fresh dill: Adds more depth of flavor and pairs well with the salmon.
  • Lemon juice: A bit of freshness.
  • Salt and Pepper: To taste!
  • Bread crumbs: Holds the patty together while its grilling.
  • Optional: Serve with butter lettuce and tartar sauce.

How to Make Salmon Burgers from Scratch:

Salmon burgers are so fresh and satisfying and easy to make from scratch at home.  They are better than anything you can buy at a restaurant and are ready in just minutes!

  1. Prep: Preheat the grill to medium high heat. Cut the salmon into one-inch cubes.
  2. Mix ingredients: Place salmon in a food processor with dijon, Worcestershire sauce, green onion, dill, lemon juice, salt and pepper. Pulse until combined.  Meanwhile, in a medium sized bowl add the salmon and breadcrumbs then add it to the mix.
  3. Form patties: Shape meat mixture into four patties.
  4. Grill: Let patties cook on grill for 3-4 minutes on each side.
  5. Serve: Remove from grill and place on buns and desired toppings.

Steps to make a Salmon burger.

Tips for the Best Salmon Burgers:

Salmon is a versatile fish that goes well with both bold and subtle flavors.  So, when building your salmon burger there are many ways to get creative!

  • Toppings: Keep your burger simple or load it with flavorful toppings like avocado, tomato, onion, lettuce.
  • Sauces: Pesto, dill sauce, honey mustard, or tartar are my favorite sauces to pair with a salmon burger.
  • Serve with Burgers: Try Garlic parmesan green beans, roasted honey garlic carrots, or crispy garlic sweet potato fries.
  • Perfect Temperature: A finished salmon burger should have a golden-brown color on the outside and an opaque pink color on the inside as it cooks.  Salmon must reach an internal temperature of 145 degrees to be safe to eat.

Can Salmon Burgers Be Made Ahead?

Salmon patties are so easy to make ahead and store.  They are great way to use up any leftover salmon too!  Cover them tightly in aluminum foil or plastic wrap before storing.  Be sure to separate each patty with parchment paper so that they can easily be pulled apart to re-heat later.

  • Refrigerator: Cooked salmon patties will last for up to 4 days in the refrigerator. While raw patties should not be left in the refrigerator longer than 2 days.
  • Freezer: Both grilled and raw salmon patties can be frozen for up to 3 months.
  • Re-heat: To thaw, place in a pan on medium-high heat until heated through.

Close up on picking up a finished salmon burger.

More Delicious Burger Recipes:

  • Spinach Feta Turkey Burgers
  • Grilled Chipotle Ranch Burgers
  • The Best Burger and Secret Sauce Recipe
  • Queso Burgers
  • Tuscan Garlic Burger with Pesto Mayo

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Salmon Burgers

Salmon Burgers are light and tasty burgers that are easy to make ahead and enjoy all summer!  The homemade salmon patty is flavorful and quick and easy to grill!
Course Dinner, Main Course
Cuisine American
Keyword grilled burger, salmon burger
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 Burgers
Calories 219kcal
Author Alyssa Rivers

Ingredients

  • 1 pound salmon skin removed
  • 1 Tablespoon dijon
  • 1 teaspoon Worcestershire sauce
  • 2 Tablespoons green onion chopped
  • 1 Tablespoon fresh dill
  • Juice of half a lemon
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup breadcrumbs

Optional for serving:

  • tarter sauce
  • butter lettuce

Instructions

  • Preheat the grill to medium high heat. Cut the salmon into one inch cubes. Place in a food processor with dijon, Worcestershire sauce, green onion, dill, lemon juice, salt and pepper. Pulse until combined. In a medium sized bowl add the salmon and breadcrumbs and mix.
  • Shape into four patties and place on the grill. Grill for 3-4 minutes on each side. Remove from grill and place on buns and desired toppings.

Nutrition

Calories: 219kcal | Carbohydrates: 11g | Protein: 25g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 788mg | Potassium: 594mg | Fiber: 1g | Sugar: 1g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg

My Singapore Noodles

These Singapore Noodles are to Singapore what Indian Butter Chicken is to India. It doesn’t exist in their countries! I lived in Singapore for five years and not once did I come across Singapore Noodles. What I had there that was as close to this delicious dish was called Fried Bee Hoon. Singapore Noodles are a takeaway staple in countries like Australia, Hong Kong, US, UK and Canada. Noodles stir-fried in a screaming hot pan with prawns, char siu pork, garlic, greens, sprouts and the ingredient that makes them so unique – curry powder. 

Just Prawn Singapore Noodles - Cook Republic #glutenfree #noodlerecipe

The traditional version has char-siu pork (BBQ pork), but my version only has prawns – because Pescatarian! I actually have a super delicious Vegan Singapore Noodle Recipe that I have been testing for a very special project to be unveiled later in the year, so stay tuned for that (So Exciting!). 

Non-Traditional Singapore Noodles And The Wok Clock

Singapore Noodles are dry vermicelli noodles packed with big flavours. A try example of fusion food – a mishmash of cultures and flavours for the ultimate takeaway treat. The thin vermicelli noodles are actually rice noodles which not only makes this dish gluten-free but also mind-numbingly easy to cook. Vermicelli noodles don’t really need to be cooked, they just need to be soaked in boiling water for 5 minutes and then drained. You could rinse them in cold water, but I never do and they are perfect for stir-frying.

Just like any other Asian stir-fry dish, you have to have your mise en place done. I follow the Wok Clock (a very useful technique by one of my favourite Asian chef – Jeremy Pang). You do your ingredient prep in separate little bowls and arrange them in a clockwise pattern, starting with your first ingredient at 12 o clock. 

For this recipe, I prepare the sauce, then the noodles and then arrange my wok clock as follows starting at 12 o clock and going in a clockwise fashion.

  1. Oil 
  2. Eggs 
  3. Oil 
  4. Onion and Garlic 
  5. Snow Peas, Capsicum and Prawn
  6. Noodles
  7. Sauce
  8. Spring Onions and Sprouts

 

Just Prawn Singapore Noodles - Cook Republic #glutenfree #noodlerecipe Just Prawn Singapore Noodles - Cook Republic #glutenfree #noodlerecipe

Stir-Frying 101

  1. I like to use a carbon steel wok. It is thin and hence conducts heat beautifully, creating that lovely char that is so coveted in Asian stir-fries.
  2. I cook on induction, but the wok does get screaming hot. Stir-fry on your highest heat. You want your ingredients to be dry and not produce any moisture. If your heat is not high enough, your ingredients will sweat, stew and become mushy. 
  3. Always have your prep done in advance as once you start stir-frying, everything moves very quickly.
  4. If you are using fresh prawns – good job! If you are using frozen prawns (like I usually do!), make sure you thaw then first and squeeze out the moisture. I am too lazy and always working last minute so never really have the luxury of thawing. This is what I do. I boil water, put frozen prawns in a bowl. Pour boiling water over, stir the prawns for a few seconds and then drain the water out. The prawns are now thawed. I then squeeze out all the liquid I can by pressing down on them and draining them. This will help keep your stir-fry dry and texturally perfect.

 

Just Prawn Singapore Noodles - Cook Republic #glutenfree #noodlerecipe Just Prawn Singapore Noodles - Cook Republic #glutenfree #noodlerecipe

If you make these Singapore Noodles, I’d love to hear your feedback in the comments and ratings below. Share you noodle shots with me on Instagram by tagging @cookrepublic #cookrepublic. Enjoy!

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Just Prawn Singapore Noodles - Cook Republic #glutenfree #noodlerecipe

MY SINGAPORE NOODLES


  • Author: Sneh
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Category: Stir-Fry, Dinner, Mains
  • Diet: Gluten Free
Print Recipe

Ingredients

For the sauce

  • 3 tablespoons Shaoxing wine
  • 3 tablespoons light soy sauce
  • 2 tablespoons medium hot curry powder
  • 2 teaspoons sugar
  • Pinch of salt

 

For the noodles

  • 250g dried Vermicelli Noodles
  • 4 eggs, whisked
  • 3 tablespoons peanut oil
  • 1 brown onion, thinly sliced
  • 6 garlic cloves, minced
  • ½ large red capsicum, thinly sliced
  • 12 snow peas, thinly sliced
  • 300g, raw peeled prawns
  • ½ cup spring onion/scallion, sliced (green only)
  • ½ cup fresh bean sprouts
  • Red chilli slices, chopped chives, lime wedges – to serve

Instructions

  1. Prepare the sauce by mixing all ingredients for it in a small bowl.
  2. Prepare the Vermicelli Noodles by placing in a large bowl and covering completely with boiling water. Allow to soften for 5-6 minutes, then drain completely and set aside.
  3. Heat 1 tablespoon of oil in a large wok on high heat. Add the eggs and swirl the wok around to create a thin omelette shape. Using a wooden turner/spatula, break up the egg after a few seconds and remove it to a bowl when it is just cooked.
  4. Heat 2 tablespoons of oil in the wok on high. Add onion and garlic. Sauté for a couple of minutes till the onion starts to soften. Add capsicum, snow peas and prawns. Stir-fry on high for a minute or two until veggies are glossy and starting to char and prawns are dry.
  5. Add the noodles, sauce, spring onion and bean sprouts. Continue stir-frying on high while tossing and mixing with large tongs or wooden/steel turner until all the noodles are coated with the sauce and heated through (approximately 2-3 minutes).
  6. Remove from heat. Garnish with chopped chives and chilli slices. Serve hot with lime wedges.

Notes

If you cannot have alcohol, skip the Shaoxing wine. Instead, add the same quantity of vegetable broth and an extra teaspoon of sugar.

This recipe uses a “medium” curry powder by Bolst’s. It is not at all spicy in the quantity used. If you would like the noodles to be spicy, add 1/2 t 1 teaspoon of red chilli flakes or hot sauce to the noodles and mix.

The post My Singapore Noodles appeared first on Cook Republic.

Cherry Limeade, easy cherry limeade

Though we did not continue eating with salt, we occasionally buy and consume when it’s fresh stock and there’s a good deal. Now after long time got it, had some left over so thought of trying limeade and posting here too. We loved it. Never thought it will give such good colour. This is simple version than cooking it and processing. Check out my

Ingredients

  • 10 cherries
  • 1 lime large
  • 4 tbsp sugar
  • 1/8 tsp salt
  • water as needed
  • Ice cubes for serving

Instructions

How to pit cherries:

  • Clean, wash, stem the cherries. Insert a straw through the place were it was attached to the stem/ stalk.
  • The seed will come through when the straw comes out. Repeat to finish all.

To make cherry limeade

  • Place pitted cherries in blender with sugar. Puree it well.
  • Pass through metal strainer. Add approx 1 cup water and bring out all the juice through the strainer.
  • Add salt, squeeze lime. Mix well.
  • Fill half of the serving glasses ice cubes. Pour the limeade over it and serve immediately.

Video

https://youtu.be/_ljmH9Lpty0

Notes

  • You can reduce or increase sugar as per taste.
  • Use lemon if you like to use it. Lime is green in colour, sour in nature than lemon. So adjust accordingly.
  • Sugar can be substituted with any natural sweeteners like honey.
  • Salt balances the sour/ sweet taste.
  • Since we serve with lot of ice, water quantity has to be adjusted as needed.

Cherry limeade method:

  1. How to pit cherries:
    Clean, wash, stem the cherries. Insert a straw through the place were it was attached to the stem/ stalk.
  2. The seed will come through when the straw comes out. Repeat to finish all.
  3. To make cherry limeade:
    Place pitted cherries in blender with sugar. Puree it well.
  4. Pass through metal strainer. Add approx 1 cup water and bring out all the juice through the strainer.
  5. Add salt, squeeze lime. Mix well.
  6. Fill half of the serving glasses ice cubes. Pour the limeade over it and serve immediately.

Enjoy the refreshing tasty drink!

The post Cherry Limeade, easy cherry limeade appeared first on Raks Kitchen.