Time 12h10m Yield 8 serving(s) Number Of Ingredients 7 Steps:
Mix all dressing ingredients together until sugar melts. Mix salad stuff and pour dressing over. Leave to stand in fridge overnight. Serve at room temperature.
Time 1h Yield 4 servings Number Of Ingredients 27 Steps:
Combine all ingredients and mix well. Can be stored in the refrigerator until ready for use. In a saucepan or small wok, heat the canola oil until hot. In a tall container, combine the shallots, lemongrass and chiles. Pour the hot oil over the mixture and stir. Slowly add the fish sauce, lime juice, vinegar and sesame oil. Put vinaigrette back into the saucepan to bring back to a simmer. Pour over the cabbage mixture to coat. There will be leftover vinaigrette. Check for seasoning. Combine the jalapenos and serrano chiles, sambal, shallots, garlic and honey in a food processor and blend into a smooth paste. While the processor is running, slowly add the soy sauce and rice vinegar. Season. The mixture can be made up ahead and stored in the refrigerator. Set oven on broiler or heat a grill. Quickly marinate sirloin in chile mixture for 3 to 5 minutes, turning to coat completely. Cook sirloin to a medium rare, about 4 minutes a side. Let beef rest for 3 minutes before slicing into thin strips. PLATING On a large plate, place a mound of the cabbage mixture and arrange sirloin slices around the salad. Garnish with sesame seeds.
Time 30m Yield 8 to 10 servings Number Of Ingredients 14 Steps:
Scrape the carrots and cut into large matchsticks. Top and tail the green beans, and cut in half lengthwise if fat. Shred the cabbage with a knife. Trim the cauliflower and cut into bite-size bouquets. Stir together the mustard seeds, garlic, ginger and turmeric. Heat the oil in a saute pan and gently fry the shallots for 2 minutes to soften slightly. Add the spice mixture and cook for 1 minute. Toss in the remaining vegetables for just 1 minute. Remove from the heat, toss in the vinegar and let sit for 15 minutes, or, even better, several hours. (It keeps in the refrigerator for several days.) Taste and correct the seasonings. Serve at room temperature with crusty bread.
Time 15m Yield 14 servings. Number Of Ingredients 15 Steps:
In a large salad bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over the vegetable mixture and toss to coat. , Cover and refrigerate for 8 hours or overnight, stirring occasionally.
Time 20m Yield 4 Number Of Ingredients 9 Steps:
Lightly toss red cabbage, mandarin orange segments, green onion, and cranberries together in a salad bowl. Toast pine nuts in a small skillet over medium heat, stirring constantly, until fragrant and lightly browned, about 2 minutes. Remove immediately to a bowl and let cool. Whisk canola oil, vinegar, sugar, and salt in a bowl until sugar and salt have dissolved. Stir toasted pine nuts into salad and pour dressing over the top. Toss again to coat salad with dressing.
Time 10m Yield 6 servings. Number Of Ingredients 8 Steps:
In a large bowl, combine cabbage, green pepper and onion. In a small bowl, combine mayonnaise, vinegar, sugar and salt. Pour over cabbage mixture and toss to coat. Cover and refrigerate at least 4 hours. Stir in bacon just before serving.
Time 1h10m Yield 8 Number Of Ingredients 9 Steps:
Combine sugar, onion, and celery salt in a large bowl. Let sit for 1 hour. Add cabbage to the marinade and stir to combine. Pour in vinegar and oil and mix well. Season with black pepper; top with blue cheese and almonds.
Time 23h35m Yield 8 Number Of Ingredients 12 Steps:
Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion. In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.
