Time 20m Yield 12 servings Number Of Ingredients 12 Steps:
In a small bowl, whisk the marmalade, vinegar, sesame oil and ginger; set aside., Cook edamame according to package directions, adding the snow peas during the last minute of cooking. Drain and rinse in cold water. Place in a large bowl. Stir in the black beans, red pepper and green onions. Add the marmalade mixture, mandarin oranges, salt and pepper; toss to coat.
Time 15m Yield 4 servings Number Of Ingredients 0 Steps:
Thinly slice 1 red onion and 1 bunch radishes. Soak in ice water, 5 minutes; drain and pat dry. Whisk 4 teaspoons rice vinegar and 1/2 teaspoon each dijon mustard and sugar in a bowl. Whisk in 2 tablespoons vegetable oil and 1/2 teaspoon sesame oil. Add 8 ounces thinly sliced snow peas, the onion and radishes. Season with salt.
Time 15m Yield 4 Number Of Ingredients 9 Steps:
In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside. Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.
Time 2h15m Yield 6 Number Of Ingredients 8 Steps:
Place ramen noodles in colander; break into quarters. Pour boiling water over noodles to soften slightly. Use a fork to separate noodles. Rinse quickly with cold water; drain. Make a dressing by whisking together the flavor packet from the ramen noodles, olive oil, vinegar, and sweetener in a bowl. Place the ramen noodles, coleslaw mix, green onions, and sunflower seeds in a large bowl; toss to combine. Drizzle dressing over the coleslaw mixture and continue to toss until entire mixture is coated with dressing. Chill for 2 hours before serving.
Time 15m Yield 6 servings. Number Of Ingredients 9 Steps:
In a large bowl, combine the cabbage, carrots, green onions and cilantro. In a small bowl, whisk together the remaining ingredients. Pour over cabbage mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.
Time 30m Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
Using the metal blade, chop ginger in food processor. Add remaining dressing ingredients except for oil and process. Slowly pour oil through feed tube and emulisfy. Set dressing aside and clean bown. Using the shredding blade, shred radishes and carrots. Replace blade with slicing blade and process cabbage. Mix all vegetables with peas and toss with dressing.
Yield Serves 4 Number Of Ingredients 10 Steps:
Combine first 4 ingredients in large bowl. (Can be prepared 6 hours ahead. Cover and refrigerate.) Combine vinegar, mustard and ginger in small bowl; stir until mustard and ginger dissolve. Gradually mix in both oils and soy sauce. Pour dressing over salad; toss to blend. Season to taste with salt.
Time 3h Yield 6-8 serving(s) Number Of Ingredients 12 Steps:
Whisk the first 5 ingredients in a small bowl and season with salt and pepper. In a large bowl mix together cabbage all all remaining veggies (except the oranges and peanuts). Pour the dressing over the cabbage mixture and toss to coat (you might not want to use the whole amount of dressing). Season with salt and pepper. Cover and refrigerate for a minimum of 3 hours. Just before serving add/mix in the peanuts and mandarin oranges.
Yield Makes 4 servings Number Of Ingredients 10 Steps:
Whisk first 5 ingredients in medium bowl to blend. Season with salt and pepper. Mix cabbage and remaining ingredients in large bowl. Toss with enough dressing to coat. Season with salt and pepper. (Can be made 3 hours ahead. Cover; chill.)
Time 10m Yield 6 servings, about 3/4 cup each Number Of Ingredients 4 Steps:
Combine first 3 ingredients in large bowl. Add dressing; toss to coat.
