Spicy cabbage and tomato salad recipe

• Recipes
• Dish type
• Salad
• Vegetable salad
• Cabbage salad

• 

A refreshing Indian-inspired salad recipe, made by tossing together cabbage, tomatoes, onion, chillies, cumin-infused ghee and fresh coriander. Serve as a wonderful side dish to any meal.

8 people made this

IngredientsServes: 4

• 150g cabbage, finely chopped
• 4 large firm tomatoes, chopped
• 1 large onion, finely chopped
• 2 green chillies, seeded and finely chopped
• salt to taste

• caster sugar to taste
• 1 tablespoon coarsely ground roasted peanuts
• 1 tablespoon ghee (clarified butter)
• 1 teaspoon cumin seeds
• 25g fresh coriander, chopped

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MethodPrep:20min ›Ready in:20min

1. In a large bowl, toss together the cabbage, tomatoes, onion, chillies, salt, sugar and ground peanuts until evenly combined.
2. In a small frying pan, heat the clarified butter over medium heat. Add the cumin and stir until toasted. Remove from heat, pour over the salad mixture and gently mix together. Chill until ready to serve. Garnish with coriander.

Ingredients

To grind peanuts, process them in a food processor until coarsely ground. Try not to over-process them, otherwise you will have peanut butter.

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Reviews & ratingsAverage global rating:(6)

Reviews in English (5)

by BOOOGEDY

Great by itself or with baba ganoush and pita. This one will definately need about a day in the fridge with occasional stirring to reach full flavor.-31 Mar 2001

by Kym Cox Surridge

This was so good, with a smoky, nutty flavor. I wasn't sure about it at first, but the longer it sat, the more flavorful it became. I prefer a milder onion flavor, so I used scallions, and I used unrefined coconut oil instead of butter. I don't eat peanuts, so instead of peanut powder, I used almond powder and finely ground cashews, which are fairly sweet, so I omitted the sugar. Next time, I'll add just a bit more cumin seed to enhance the smoky flavor. This was perfect with Indian Dahl with Spinach, also from this site.-13 Sep 2007

by sueb

I fried the onion in a small amount to oil so my DH could eat this. leaving out the chile pepper for his portion. I should have left my portion without the pepper also, as it was very strong! Next time I might use a bell pepper instead of the hot variety! This went nicely as the filling with some beans in a burrito!-14 Nov 2010

Spicy Thai Spaghetti Salad

It sounds fancy however infusing oils is definitely very easy. Spicy Thai Pasta Salad is hot tangy and inspired by the flavors of Thai cuisine.

Thai Noodle Salad Recipe Asian Recipes Recipes Thai Noodle Salad

Youre going to love this dish_____ CLICK FOR RECIPE.

Spicy thai spaghetti salad. Spicy Hot Tomato Oil is reason in itself to visit. It is full of spicy and savory peanut flavor and could not be easier to whip together. Spicy Thai Spaghetti Salad Recipe This yummy Spicy Thai Spaghetti Salad is an delicious twist on a potluck classic quick to prepare using common ingredients the Asian flavors in this colorful pasta salad.

Savory silky strands of spaghetti squash tossed with pungent red onions herbaceous cilantro fresh scallions cooling mint spicy serrano. Fill a large pot with water and bring to a boil. Ingredients 8 ounces of regular spaghetti broken in half cooked in plenty of salted water to al dente and rinsed well with cold water 1 cup shredded red cabbage 1 cup shredded carrots.

8 ounces of regular spaghetti broken in half cooked in plenty of salted water to al dente and rinsed well with cold water 1 cup shredded red cabbage 1 cup shredded carrots. Whisk sesame oil vegetable oil soy sauce balsamic vinegar fish sauce chili-garlic sauce lime juice rice vinegar and sugar for dressing together in a small bowl until well. Healthy Spicy Thai Spaghetti Squash Salad.

The flavors proceed to develop over time so you actually need to let this sit for not less than four hours and ideally in a single day. Pastas Daily Bread 308 S. Place it in to-go containers and youve got the perfect picnic pasta salad.

Peanut Thai Pasta Salad is the perfect summer pasta salad. Whisk sesame oil canola oil honey soy sauce vinegars ginger and cayenne in a small bowl to blend. MONDAY – FRIDAY.

Featured on The Food Network you can order it here if you cant make it in to the restaurant. Cook pasta according to package instructions. Simply blend all of the ingredients for the sauce in a food processor and top over the noodles and vegetables.

A cold pasta salad with a nutty spicy kick. Drain and rinse under cold water. Or or Thai Iced Coffee 249 Thai Iced Tea 249Steamed shrimp fresh mixed greens tomatoes and red Poland Spring Water599 149 Bottled Lipton Green Tea 199 Bottled Diet Lipton Green Tea 199 Soda 129 Beverages – Tofu H-1 Thai Beef Salad 799 749 Sliced grilled beef tomatoes red onions green.

Dine-in limited capacity fast-casual service or takeout orders placed via phone or online. Jan 16 2020 – This yummy Spicy Thai Spaghetti Salad is an delicious twist on a potluck classic quick to prepare using common ingredients the Asian flavors in this colorful pasta salad really pop. Spicy Thai Noodle Salad.

The key to spicy Thai pasta salad is the infused oil and pink pepper combination. Syracuse NY 13202 315 701-0224. In a medium bowl whisk together dressing ingredients.

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Fresh basil with tomato is a match made in heaven, plus thin slices of red onion for freshness then a simple vinaigrette made with cider vinegar, olive oil and mustard for thickening.

Customise it!

Tomatoes – use any type of tomatoes you want. I’ve used cherry and grape tomatoes because they’re extra ripe and juicy right now – juicier than the large tomatoes

Basil – switch with chives, dill, parsley or oregano

Dried Herbs – make the Herb & Garlic dressing in this Cucumber Salad instead (it’s SO GOOD with tomatoes!)

Red onion – finely sliced green onions or eschallots/French onion (ie the small onions, known by many names!).

This is a great recipe to make in advance. If you are only making it a few hours in advance, you can follow the recipe as written and store in the fridge. The cabbage is sturdy enough that it won't wilt in the dressing and the flavors actually have time to come together for an even better flavor. If you need to make this 1-2 days in advance, I would recommend tossing together the cabbage, corn, jalapenos, and cilantro. Then combine the other ingredients to make the dressing. Toss together about an hour before you would like to serve it.

If you are looking to personalize this recipe and add your own twist, here are a few ideas to get you started:

Ingredients

For the tomato garlic sauce
• 2 teaspoons Extra Virgin Olive Oil
• 8 cloves Garlic , finely chopped
• 4 Basil leaves , roughly torn
• 1 cup Homemade tomato puree
• 1 teaspoon Red Chilli powder
• teaspoon Honey
• Salt , to taste
• 2 tablespoons Fresh cream For the filling of the Stuffed Cabbage rolls
• 1 teaspoon Extra Virgin Olive Oil
• 1 Onion , finely chopped
• 4 cloves Garlic , finely chopped
• 200 grams Button mushrooms , finely chopped
• 1 Carrot (Gajjar) , grated
• 1/4 cup Cooked rice
• 1/2 teaspoon Whole Black Pepper Corns , crushed
• 2 teaspoon Mixed Herbs (Dried)
• 4 sprig Coriander (Dhania) Leaves
• Salt , to taste Other Ingredients
• Cabbage (Patta Gobi/ Muttaikose)

Spicy Chicken and Cabbage Salad

Cut onion in half. Coarsely chop one half, then thinly slice the other half set slices aside. Transfer chopped onion to a medium pot. Add chicken, garlic, half of chiles, 1 cup cilantro, 2½ tsp. salt, and 4 cups water. Slowly bring to a bare simmer over medium heat. Once liquid begins to simmer, reduce heat to low and cook until juices run clear when thickest part of chicken is pierced, 10–12 minutes.

Step 2

Transfer chicken to a cutting board and let cool coarsely shred. Reserve ¼ cup poaching liquid and chill until ready to use. (Strain and reserve any remaining poaching liquid for another use.)

Step 3

Heat oil in small skillet over medium. Cook peanuts, stirring often, until golden, 3–5 minutes. Using a slotted spoon, transfer peanuts to cutting board coarsely chop. Reserve cooking oil.

Step 4

Whisk chilled poaching liquid, reserved peanut oil, and lime juice in a large bowl. Add cabbage, season with salt, then massage with your hands for a minute to soften. Add cucumbers, chicken, remaining chiles, remaining 1 cup cilantro, reserved sliced onion, and half of peanuts season with salt and toss to combine. Top with remaining peanuts before serving.

Step 5

Do Ahead: Chicken can be poached 2 days ahead. Let chicken and broth cool separately. Wrap chicken and transfer broth to an airtight container chill.

Recipe of Speedy Napa Cabbage Salad

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, napa cabbage salad. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Napa Cabbage Salad is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Napa Cabbage Salad is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can cook napa cabbage salad using 7 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Napa Cabbage Salad:

1. Make ready 1 of onion.
2. Get 6 cup of napa cabbage.
3. Get of SPICY HOISIN SAUCE.
4. Prepare 3 tbsp of hoisin sauce.
5. Make ready 3 tbsp of thai garlic sweet chili sauce.
6. Take of BAKED DRIED SHRIMP OPTIONAL omit for vegan.
7. Prepare 5 tbsp of baked dried shrimp or any cooked meat.

Steps to make Napa Cabbage Salad:

1. NAPA CABBAGE.
2. 1 minute quick steam napa cabbage then thinly slice stem only.
3. NAPA CABBAGE SALAD.
4. mix slice napa cabbage and slice onion top spicy hoisin sauce and top baked dried shrimp.
5. OPTIONAL VEGAN NAPA CABBAGE SALAD TOPPING ON NOODLE SOUP.

So that is going to wrap it up for this exceptional food napa cabbage salad recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

Ruiyibio

I am Ruiyibio and this blog is where I write about the food I make. I was born with love for food and cooking. Cooking is the way my creative side comes out. You will find here a lot of healthy recipes that are not boring. Welcome to my Blog!

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Ingredients

• 2 Carrots (Gajjar) , julienned or grated
• 1 cup Cabbage (Patta Gobi/ Muttaikose) , shredded finely
• 1 Red Bell pepper (Capsicum) , cut lengthwise
• 1 Yellow Bell Pepper (Capsicum) , cut lengthwise
• 1/3 cup Spring Onion Greens , chopped
• 1/4 cup Mint Leaves (Pudina) , chopped
• 1 Onion , thinly sliced
• 1/4 cup Roasted Peanuts (Moongphali) , to garnish For the Peanut Ginger Dressing
• 1/4 cup Peanut Butter , preferably chunky
• 2 tablespoons Honey
• 1 tablespoon Lemon juice
• 1 teaspoon Chilli vinegar
• 1/2 teaspoon Soy sauce
• 1 tablespoon Sriracha sauce
• 1 tablespoon Sesame (Gingelly) Oil , or regular cooking oil
• 1 tablespoon Water
• 1 teaspoon Red Chilli flakes
• Salt , to taste

Spicy Lime and Jalapeño Coleslaw

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This easy, spicy lime and jalapeño coleslaw recipe adapted from Bon Appétit is perfect with fish tacos, next to a burger, or beside our slow cooker beef chili recipe.

This recipe is featured on our Summer of Clean Eating channel.

Instructions

1. 1 In a large bowl combine the cabbage, bell pepper, cilantro, and jalapeño in large bowl and toss to combine. Set aside.
2. 2 In a small bowl whisk together the olive oil, lime juice, and cumin. Pour this dressing over the cabbage mixture, add salt and pepper to taste, and toss to combine. Cover and refrigerate at least 1 hour and up to 5 hours. Toss again before serving.

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Reviews

Super yummy, just the right amount of spice for us! I put alot of water in by mistake and it was lovely and saucy at the end.

We LOVE this--every time I make it, folks ask for the recipe.

I made this on the weekend to accompany our lamb for Easter dinner. It was not as good as I thought it would be. I absolutely love cabbage, and because of my Polish ethnicity, it has always been a favourite vegetable of mine. There is not enough liquid in this recipe. Also, it is difficult to serve. The flavours were good, but I would ramp it up even more next time. I think I would char the cabbage on an outdoor grill first, then slice it into almost shreds, then braise it in a tomato sauce with white wine and stronger spices and herbs.

As life-long lovers of cabbage, we were eager to try this recipe. All of us who tried it, though, were very disappointed in the result. The cabbage becomes brown & bitter, not ⟊ramelized'. And plain tomato paste with dried spices just do not create the unctuous, flavourful sauciness this recipe promises, but fails to deliver. This recipe is still in the idea stage & needs much work to become a success.

Wow, I just made this for myself and am doing a decease it's so good! I can't wait to make for family. Only substituted a cast iron pot for a skillet and labneh for yoghurt.

Disappointing at best. Water halfway up the pan left me with cabbage soup after 50 minutes, the opposite of caramelized. The taste was not all that interesting either, perhaps would have been better if actually caramelized.

Must love cabbage, and if you do, this is a great riffable preparation. Don't have tomato paste? Use tomato sauce and less water. Don't like those spices? Use what you prefer. Not spicy enough? Too spicy? Adjust to taste. The first time I made it I had some Danish feta (much creamier than Greek feta) in the fridge and it was such a perfect compliment to the sweet-acidic tomato flavour and slightly bitter and spicy roasted chili pepper flavour (I used some homemade harissa that was getting a bit long in the tooth) that I don't mess with the combo and eat it this way every time I make it. Also makes a perfectly satisfying but not over-bulky vegetarian entree.

Ummm, I made this with the modifications suggested (broth instead of water) but I didn’t like it at all! It smelled great but the flavour was totally meh.

I like this recipe a lot. It’s quick and easy and a new take on cabbage. But I think it’s really lazy for recipe writers to not even bother to estimate how much salt to use. Very irritating. I also used about half as much oil as called for. Other than that, good flavors.

This was excellent. I added a tsp of harissa paste to the spices and sauteed an onion before adding the spices. Also used chicken stock instead of water. My cabbage was really, really dense, so when I turned it over I fanned it out and basted it with the sauce for the second half of cooking. I served with lemon juice. As suggested by another reviewer, this would be great with chickpeas and nan bread to make a complete meal.

Hi. Cabbage lover here. Holy sh*t this was good!! I also used a 6oz can of tomato paste and added two cups stock and 1/3 pint heavy cream bc it was in the fridge, cooked it in a Dutch oven for about an hour and served with lemon/parsley rice and naan.. incredible. This would be great with a can of chickpeas thrown in with the cabbage, or sub eggplant for cabbage. mmmm.

Delicious! My husband was verrrry skeptical about a big skillet of cabbage, but ate a big second helping, as did my teenage son. I was out of ground cumin, so I used cumin seed, and subbed a six ounce can of regular tomato paste for the concentrate. Put out a bowl of sour cream topped with fresh dill and black pepper to add as desired. Served it with baked ham and buttered noodles. Definitely a keeper.