Type what you have

Ingredients

• ✓ napa cabbage
• chicken
• carrot
• green onion
• green bean
• green bell pepper
• zucchini
• egg
• all-purpose flour
• chicken stock
• soy sauce
• vegetable oil
• sesame oil

Instructions

1. 1 In a large bowl, mix chicken, cabbage, carrots, green onions, green beans, green bell pepper, and zucchini. In a separate bowl, beat together eggs, flour, chicken stock, and soy sauce. Pour batter over chicken mixture and toss to thoroughly coat.
2. 2 Mix vegetable oil and sesame oil in a skillet over medium heat. Scoop about 1/4 cup batter into skillet, enough to make a 2 1/2 inch circle. Cover and cook 4 minutes, or until the bottom is golden brown. Flip and continue cooking 4 minutes, or until cooked through. Drain on paper towels.

By Sherbg

Ingredients

• ✓ napa cabbage
• shrimp
• ground beef
• ginger root
• shallot
• green onion
• soy sauce
• sesame oil
• salt
• white pepper
• white sugar
• gyoza wrapper
• potsticker wrapper
• vegetable oil
• water

Instructions

1. 1 To make the filling: Place shrimp in a food processor, and process until shrimp are finely ground; transfer into a large bowl and set aside. Working in batches, process ground beef until fine, add to ground shrimp. Add ginger, shallot, green onions, napa cabbage, soy sauce, sesame oil, salt, white pepper, and white sugar to shrimp and beef mixture; mix thoroughly until well combined.
2. 2 To fill the potstickers: Place a wrapper on the work surface and add a scant teaspoon of filling in the center. With a wet finger, dampen the edges of the wrapper. Fold dough into a half-moon shape, enclosing the filling, and press and seal to remove extra air and tightly seal the edges together. It's nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling. Refrigerate the filled wrappers on a parchment-lined baking sheet while you finish filling and sealing the potstickers.
3. 3 Heat oil in a large nonstick skillet with a lid over medium heat. Place potstickers into hot oil, flat-side down, without crowding, and let fry until the bottoms are golden brown, 1 to 2 minutes. Turn dumplings over, and pour water over them. Cover the pan with a lid and let dumplings steam until water has nearly evaporated and dumplings have begun to fry in oil again, 5 to 7 minutes. Uncover the skillet, and let potstickers cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling, another 2 to 3 minutes.

By Ayeen

Ingredients

• ✓ napa cabbage
• chicken stock
• ginger root

Instructions

1. 1 Bring stock to a boil in a pot over high heat. Add sliced cabbage and slices of ginger; bring back up to a boil. Reduce heat to medium-low and simmer until flavors blend, about 20 minutes.

By Chamomile

Ingredients

• ✓ napa cabbage
• rainbow carrot
• kosher salt
• scallion
• chili paste
• white miso
• garlic
• ginger

Instructions

1. 1 Quarter each head of cabbage; remove and discard the cores. Chop cabbage into 1-inch pieces. Transfer in batches to a large salad spinner. Fill with water, agitate with your hands, drain and spin. Repeat with remaining cabbage.
2. 2 Peel and trim carrots. Cut into 1-inch lengths, then julienne cut.
3. 3 Divide cabbage and carrots evenly between 3 large anti-reactive bowls. Sprinkle 1/3 of the salt over each bowl, then massage with your hands until cabbage is well coated and starting to soften. Fill bowls with cold water to cover. Cover with plastic wrap and let sit on the counter for 2 to 3 hours.
4. 4 Drain cabbage and carrots in a strainer. Reserve 1 to 2 cups brine in a sealed container.
5. 5 Meanwhile, trim scallions. Cut dark green parts into 1-inch lengths and set aside. Cut off white parts (the bottom 3 to 4 inches), cut into 1/2-inch pieces, and place in a food processor. Set light green parts aside for another use.
6. 6 Add chili paste, miso, garlic, and ginger to the food processor. Process until fully blended; it will be thick.
7. 7 Transfer cabbage and carrots back to the bowls and add dark green scallions. Spoon 1/3 of the chili paste mixture into each bowl. Use food-safe gloves and massage it all over until vegetables are completely covered.
8. 8 Pack kimchi into six sterilized pint-sized jars. Cover with a 2-piece lid and screw partway to keep lid in place but not to seal.
9. 9 Transfer jars to a rimmed baking dish and let sit at room temperature until bubbly and fragrant, about 72 hours. Every 24 hours, open the jars and slide a clean chopstick or knife down all 4 sides of each jar to release air bubbles. Press veggies down with a spoon so they are submerged in liquid, adding a spoon or two of reserved brine if necessary, but veggies do release a fair amount of liquid. Because the lids are not sealed fully, there may be some overflow. That's okay, just wipe the jars and continue on with the process. It just means the fermentation is very active.
10. 10 After the 72 hours, clean outsides of jars and inner rims as necessary. Seal lids tightly and store in the refrigerator.

By jaybu

Ingredients

• ✓ napa cabbage
• edamame
• bok choy
• rice wine vinegar
• sesame oil
• salt
• carrot
• black sesame seed
• daikon radish

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water until tender, about 3 minutes. Drain and chill in the refrigerator.
2. 2 Combine napa cabbage, bok choy, vinegar, sesame oil, and salt in a small bowl. Let sit in at room temperature until cabbage is slightly wilted, about 20 minutes.
3. 3 Stir edamame and carrots into cabbage mixture. Refrigerate until fully chilled, 1 hour.
4. 4 Top edamame salad with sesame seeds and daikon radish before serving.

By Sonya

Ingredients

• ✓ napa cabbage
• butter
• sunflower kernel
• ramen noodle
• spring onion
• vinegar
• vegetable oil
• white sugar
• soy sauce

Instructions

1. 1 Melt butter in a large skillet over medium heat; cook and stir sunflower kernels and ramen noodles in hot butter until sunflower kernels are lightly browned and fragrant, 3 to 5 minutes. Remove from heat and transfer into a bowl to cool.
2. 2 Stir sunflower seeds and ramen noodles with napa cabbage and spring onions in a large salad bowl. Whisk vinegar, vegetable oil, sugar, and soy sauce together in a separate bowl until sugar has dissolved; pour dressing over salad and toss.

By Piper

Ingredients

• ✓ napa cabbage
• vegetable oil
• white sugar
• wine vinegar
• soy sauce
• ramen noodle
• sesame seed
• almond
• green onion

Instructions

1. 1 Make the dressing: Whisk oil, sugar, vinegar, and soy sauce together in a bowl until sugar dissolves. Refrigerate until needed.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Spread broken ramen noodles onto a baking sheet with sesame seeds and almonds.
4. 4 Bake in the preheated oven, stirring often and watching carefully to prevent burning, until lightly browned, about 15 minutes. Remove from the oven and let cool for 5 to 10 minutes.
5. 5 To serve, mix cabbage, green onions, and toasted ramen mixture together in a salad bowl until thoroughly combined. Add dressing and toss to coat.

By malo1

Ingredients

• ✓ napa cabbage
• vegetarian beef crumble
• soy sauce
• green onion
• chili garlic sauce
• sesame oil
• salt
• black pepper
• potsticker wrapper
• peanut oil
• water

Instructions

1. 1 Mix vegetarian beef crumbles, napa cabbage, soy sauce, green onion, chili garlic sauce, sesame oil, salt, and pepper together in a bowl to make filling.
2. 2 Place a spoonful of the filling in the center of each pot sticker wrapper. Brush edges of each wrapper with water; fold over to enclose filling. Squeeze edges and crimp together to seal.
3. 3 Heat peanut oil in a nonstick skillet over medium-high heat. Place potstickers flat-side down in the skillet; cook until golden brown, about 3 minutes. Flip potstickers. Pour in 1/4 cup water; cover and simmer for 5 minutes. Remove the lid and continue cooking until water evaporates, about 5 minutes.

By Adam Levermore

Ingredients

• ✓ napa cabbage
• mushroom
• snow pea
• zucchini
• celery
• green onion
• red bell pepper
• broccoli
• carrot
• water chestnut
• baby corn
• sesame oil
• soy sauce
• ginger root
• garlic
• chicken bouillon
• water
• chicken breast
• chicken thigh
• vegetable oil

Instructions

1. 1 Heat the vegetable oil in a large Dutch oven or soup pot over medium-high heat, and cook and stir the chicken thigh and breast meat until the chicken is no longer pink inside, about 3 minutes. When the chicken is cooked, stir in the water, chicken bouillon cube, garlic, ginger, soy sauce, and sesame oil. Bring the soup to a boil, and reduce heat to a simmer.
2. 2 Stir in the baby corn, water chestnuts, carrots, broccoli florets, napa cabbage, red bell pepper, green onions, celery, zucchini, and snow peas, and simmer until the carrots start to softened, and the broccoli and snow peas turn bright green, 1 to 2 minutes. Mix in the mushrooms, and simmer for 5 more minutes.

By rlt11_NMC

Ingredients

• ✓ napa cabbage
• ramen noodle
• soy sauce
• sugar
• fish sauce
• butter
• carrot
• garlic
• bean sprout
• everything bagel seasoning
• furikake

Instructions

1. 1 Bring a pot of water to a boil. Add ramen and cook for 1 minute, then use a fork to gently separate noodles. Reduce heat to a low boil and cook until noodles are just soft, about 3 minutes. Drain and set aside.
2. 2 While ramen is cooking, mix soy sauce, sugar, and fish sauce together in a small bowl; set aside. Separate inner parts (cores) of the shredded napa cabbage from the outer parts (leaves).
3. 3 Melt butter in a large frying pan over medium heat. Add carrots and cook for 1 1/2 minutes. Add shredded napa cores and garlic; cook for 1 to 2 minutes. Add shredded napa leaves and soy mixture; cook for 30 to 45 seconds. Add drained ramen and bean sprouts; cook until heated through, about 1 minute.
4. 4 Transfer ramen mixture to a serving bowl. Add bagel seasoning and furikake; mix well.

By Amber Lindquist

Ingredients

• ✓ napa cabbage
• chicken flavored ramen noodle
• butter
• sesame seed
• almond
• green onion
• vegetable oil
• rice wine vinegar
• soy sauce
• sesame oil
• white sugar

Instructions

1. 1 Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions.
2. 2 Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.

By Hopps

Ingredients

• ✓ napa cabbage
• lime
• red chili paste
• sugar
• grapeseed oil
• carrot
• red bell pepper
• cucumber
• cilantro
• peanut
• salt
• black pepper

Instructions

1. 1 Whisk lime juice, chili paste, and sugar together in a small bowl. Add oil in slow stream while still whisking.
2. 2 Combine napa cabbage, carrots, bell pepper, cucumber, cilantro, and peanuts in a large bowl. Season with salt and pepper. Pour dressing over vegetables and toss with tongs to coat. Chill salad for at least 1 hour. Stir and adjust seasonings before serving.

By krista v

Ingredients

• ✓ napa cabbage
• carrot
• celery
• canola oil
• onion
• cauliflower
• bamboo shoot
• chive
• egg
• soy sauce
• rice wine vinegar
• sriracha sauce

Instructions

1. 1 Mince carrots and celery in the bowl of a food processor.
2. 2 Heat oil in a large, 12-inch skillet over medium-high heat. Add onion and minced carrot-celery mixture; saute, stirring occasionally, until softened, 5 to 7 minutes.
3. 3 Meanwhile, mince cauliflower in the food processor until fine or rice-like.
4. 4 Stir cauliflower into the onion mixture and allow vegetables to brown slightly, about 5 minutes more. Add cabbage, bamboo shoots, and chives and cook until heated through, 3 to 5 minutes.
5. 5 Add beaten eggs and stir vigorously while they cook, 1 to 2 minutes. Stir in soy sauce, vinegar, and Sriracha. Serve hot.

By waeqhswife

Ingredients

• ✓ napa cabbage
• canola oil
• chicken breast
• peanut
• garlic
• ginger
• green onion
• soy sauce
• rice vinegar
• sesame oil
• cilantro

Instructions

1. 1 Heat canola oil in a heavy 10-inch skillet over high heat. Add chicken; cook and stir for 2 minutes. Stir in peanuts, garlic, and ginger. Cook until chicken is no longer pink, about 3 minutes.
2. 2 Add green onions, soy sauce, rice vinegar, and sesame oil. Cook and stir for 2 minutes more. Remove from heat. Stir in cilantro.
3. 3 Spoon chicken stir-fry over cabbage to serve.

By CURTONA

Ingredients

• ✓ napa cabbage
• rice wine vinegar
• vegetable oil
• peanut butter
• soy sauce
• brown sugar
• ginger root
• garlic
• green cabbage
• red cabbage
• red bell pepper
• carrot
• green onion
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 To make the peanut dressing: Whisk rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic together in a medium bowl; set aside.
3. 3 To make the coleslaw: Mix green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro in a large bowl.
4. 4 When ready to serve, pour dressing over cabbage mixture and toss well to combine.

By RRITCHESKE

Ingredients

• ✓ napa cabbage
• bok choy
• carrot
• red bell pepper
• ramen noodle
• seasoning packet
• sunflower seed
• almond
• white sugar
• olive oil
• soy sauce
• cider vinegar
• peanut butter
• sugar
• curry powder
• red pepper flakes

Instructions

1. 1 Mix bok choy, napa cabbage, carrots, and bell pepper together.
2. 2 Reserve ramen seasoning packets. Mix noodles, sunflower seeds, almonds, and sugar in a separate bowl.
3. 3 Heat olive oil in a skillet over medium heat. Toss in the noodle mixture and cook until toasted, 3 to 5 minutes. Set aside.
4. 4 Mix ramen seasoning packets with soy sauce, vinegar, peanut butter, sugar, curry, and red pepper flakes for the dressing.
5. 5 Toss vegetables, noodle mixture, and dressing together. Serve immediately.

By Sandra Swan

Ingredients

• ✓ napa cabbage
• chicken breast
• soy sauce
• brown sugar
• garlic
• ginger
• mayonnaise
• sesame oil
• sugar
• ginger
• sesame seed
• green cabbage
• carrot
• fried rice noodle

Instructions

1. 1 Place chicken in a large glass or ceramic bowl. Whisk soy sauce, brown sugar, garlic, and ginger for marinade together in a small bowl; pour over chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Combine mayonnaise, sesame oil, sugar, and ginger for dressing in a small bowl. Cover and refrigerate while you cook the chicken.
4. 4 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
5. 5 Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and chop when cool enough to handle.
6. 6 While the chicken is cooking, place sesame seeds in a dry pan over medium-high heat. Shake the pan like you are making popcorn and toast until seeds give off a lovely toasted smell, 3 to 5 minutes. Quickly remove from the heat and transfer to a bowl to cool; if you leave them in the pan they will continue to cook and burn.
7. 7 Place napa cabbage, green cabbage, and carrot in a large bowl with chicken and toasted sesame seeds. Toss together, then mix in the dressing. Divide salad onto plates and top with crispy fried noodles.

By MommyBennett

Ingredients

• ✓ napa cabbage
• vegetable oil
• chicken breast
• garlic
• oyster sauce
• broccoli
• green bell pepper
• carrot
• celery
• bean sprout
• zucchini
• green onion
• salt
• water
• mushroom soy sauce
• cornstarch

Instructions

1. 1 Heat oil in a wok over medium-high heat. Add chicken, garlic, and oyster sauce, and stir-fry until chicken is browned, 5 to 8 minutes.
2. 2 Stir in broccoli, bell pepper, carrots, cabbage, celery, bean sprouts, zucchini, green onions, and salt. Stir-fry until vegetables are crisp-tender and chicken is no longer pink in the center and the juices run clear, 4 to 8 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
3. 3 Stir water, soy sauce, and cornstarch together in a small bowl; pour into the wok. Cook and stir until sauce is thickened, 1 to 2 minutes.

By nishanalee

Ingredients

• ✓ napa cabbage
• grapeseed oil
• carrot
• leek
• shiitake mushroom
• onion
• chicken thigh
• salt
• black pepper
• chicken broth
• miso paste
• garlic
• soy sauce
• ginger root
• sriracha sauce
• baby bok choy

Instructions

1. 1 Pour grapeseed oil into an electric pressure cooker (such as Instant Pot). Add carrots, leeks, shiitake mushrooms, and onion; cook and stir on the Sauté setting until softened, about 5 minutes.
2. 2 Season chicken thighs with salt and pepper; add to the pot. Pour in chicken broth. Seal and cook on the Soup setting for 7 minutes. Release pressure naturally for 10 minutes according to the manufacturer's instructions. Cover the vent with a dishtowel and release remaining pressure with the quick-release method.
3. 3 Remove chicken thighs and shred with 2 forks on a cutting board; return to the pot and add miso paste, garlic, soy sauce, ginger, and Sriracha. Cook and stir on the Sauté setting until miso paste dissolves, about 5 minutes. Stir in cabbage and bok choy; cook until softened, about 5 minutes.

By JoDee Phillips

Ingredients

• ✓ napa cabbage
• mandarin pancake
• egg
• water
• scallion
• red cabbage
• carrot
• shiitake mushroom
• sesame oil
• chicken tender
• five-spice powder
• sesame oil
• soy sauce
• oyster sauce
• garlic
• rice vinegar
• hoisin sauce

Instructions

1. 1 Mix hoisin sauce, rice vinegar, garlic, oyster sauce, soy sauce, toasted sesame oil, and Chinese five-spice powder together in a bowl. Add chicken strips and let marinate for 10 minutes.
2. 2 Heat 1 tablespoon sesame oil in a large wok over medium-high heat. Add marinated chicken. Stir-fry until no longer pink in the center and juices run clear, about 5 minutes. Transfer chicken to a bowl. Wipe out wok.
3. 3 Pour remaining tablespoon sesame oil into wok over medium-high heat. Add shiitake mushrooms, napa cabbage, carrots, red cabbage, and scallions; stir-fry until crisp-tender, about 3 minutes. Pour in water.
4. 4 Pour beaten egg into vegetable mixture; stir-fry 1 to 2 minutes. Add cooked chicken and stir-fry to combine.
5. 5 Heat pancakes according in a microwave oven until warmed, 30 seconds to 1 minute.
6. 6 Divide stir-fry mixture between pancakes and fold over like a taco or wrap like a sandwich wrap. Serve.

By thedailygourmet

Ingredients

• ✓ napa cabbage
• moo shu pancake
• garlic
• soy sauce
• sake
• ginger
• hoisin sauce
• scallion
• soy sauce
• oyster sauce
• sesame oil
• bean thread noodle
• cloud ear mushroom
• sichuan pepper
• black pepper
• salt
• pork tenderloin
• egg
• cooking oil

Instructions

1. 1 Heat cooking oil in a square Japanese omelet pan or small skillet over medium heat. Pour beaten egg into the skillet and spread evenly. Cook until just set, 3 to 5 minutes. Transfer to a cutting board lined with a paper towel to cool.
2. 2 Sprinkle pork with salt, black pepper, and Sichuan pepper. Set aside.
3. 3 Place cloud ear mushrooms in a bowl and cover with warm water. Place noodles in a separate bowl and cover with warm water. Let mushrooms and noodles soak until reconstituted and soft, about 5 minutes.
4. 4 Drain mushrooms and slice into thin strips. Drain noodles and cut into shorter lengths.
5. 5 Heat sesame oil in a frying pan or wok over medium heat. Add pork and stir-fry until it changes color, about 3 minutes. Add mushrooms and noodles and cook 1 minute more. Swirl in oyster sauce and soy sauce and stir-fry until evenly coated, about 1 minute more. Transfer to a small plate.
6. 6 Place scallions, cabbage, and cooked egg in individual serving dishes.
7. 7 Combine hoisin sauce, ginger, sake, soy sauce, and garlic in a small bowl.
8. 8 Place moo shu pancakes on a microwave-safe plate and warm in the microwave for about 45 seconds.
9. 9 Place moo shu pancakes in the center of the table surrounded by meat, vegetables, and sauce. Moo shu is eating by taking a moo shu pancake in your hand, spread the inner side with sauce, then add pork mixture, egg, and vegetables as desired, wrap, and eat.

By IBNSHISHA

Ingredients

• ✓ napa cabbage
• salt
• garlic
• green onion
• monosodium glutamate
• red pepper flake

Instructions

1. 1 Cut the cabbage leaves into 2 inch long pieces. Spread 1/4 of the leaves into a large, non-metallic bowl and sprinkle with 1/4 of the salt. Repeat layering all of the cabbage has been salted. Let stand at room temperature until a lot of liquid has been pulled from the leaves and the cabbage is tender, 3 to 4 hours; drain. Rinse the cabbage in 2 or 3 changes of water. Drain again very well and return the cabbage to the mixing bowl.
2. 2 Sprinkle the cabbage with the minced garlic, green onions, MSG, and red pepper flakes. Season to taste with additional salt and toss until evenly combined. Pack the mixture into a sterilized gallon-sized glass jar. Cover the jar with wax paper and a loose fitting lid so the seal is not airtight.
3. 3 Allow the cabbage to ferment at room temperature until it reaches the desired degree of sourness, 2 to 5 days. Store in an airtight jar in the refrigerator.

By Christina P

Ingredients

• ✓ napa cabbage
• sesame oil
• shiitake mushroom
• soy sauce
• black pepper
• cilantro leaf
• sesame seed

Instructions

1. 1 Heat a large skillet over high heat. Add 2 tablespoons sesame oil; swirl to coat. Saute mushrooms until browned, about 4 minutes. Add cabbage; saute for 2 minutes.
2. 2 Remove skillet from heat. Mix in 1 1/2 teaspoon sesame oil, soy sauce, and black pepper until well combined. Top with cilantro and sesame seeds.

By HurdBird

Ingredients

• ✓ napa cabbage
• green onion
• butter
• ramen noodle
• almond
• sesame seed
• vegetable oil
• white sugar
• cider vinegar
• soy sauce

Instructions

1. 1 Gather the ingredients.
2. 2 Finely shred cabbage; do not chop. Combine green onions and cabbage in a large bowl. Cover and refrigerate until ready to serve.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Make the crunchy topping: Melt butter in a pot. Stir ramen noodles, almonds, and sesame seeds into the pot with melted butter.
4. 4 Spoon the mixture onto a baking sheet and bake the crunchies in the preheated oven, turning often to make sure they do not burn, for 5 to 7 minutes. When they are browned remove them from the oven.
5. 5 Make the dressing: Heat oil, sugar, vinegar, and soy sauce together in a small saucepan. Bring the dressing to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
6. 6 Toss together cabbage with crunchy topping and dressing immediately before serving. Serve right away or the crunchies will get soggy.
7. 7 Enjoy!

By Carol

Ingredients

• ✓ napa cabbage
• bacon
• onion
• udon noodle
• broccoli
• sesame seed
• black pepper

Instructions

1. 1 Put bacon and onion in a large covered skillet over medium-high heat; cook and stir until onions are translucent and bacon is still soft, about 5 minutes.
2. 2 Cut each package of udon into quarters; add to the skillet. Cook and stir until noodles absorb bacon grease and fall away from each other, about 5 minutes.
3. 3 Stir broccoli and napa cabbage into the skillet; sprinkle sesame seeds and black pepper on top. Cover the skillet and reduce heat to medium; cook, scraping and folding with a wooden spatula a few times, until tender, 5 to 7 minutes.

By Xean Drury Xean45

Ingredients

• ✓ napa cabbage
• yellow bell pepper
• snow pea pod
• green onion
• white wine vinegar
• olive oil
• flat-leaf parsley
• honey
• tarragon
• dijon mustard
• kosher salt
• black pepper

Instructions

1. 1 Combine cabbage, bell pepper, snow pea pods, and green onion in a bowl.
2. 2 Shake together vinegar, oil, parsley, honey, tarragon, mustard, salt, and pepper for vinaigrette in a small covered jar.
3. 3 Store veggie mixture and vinaigrette separately in the refrigerator up to 3 days. Toss together and chill up to 24 hours before serving as a slaw to let flavors combine.

By Juliana Hale

Ingredients

• ✓ napa cabbage
• almond
• ramen noodle
• seasoning packet
• green onion
• mayonnaise
• sunflower seed
• sesame seed
• white sugar
• apple cider vinegar
• olive oil
• soy sauce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Toast sliced almonds on a baking sheet in the preheated oven until golden brown, 5 to 7 minutes. Let cool 10 minutes.
3. 3 Mix toasted almonds, napa cabbage, ramen noodles with seasoning packet, green onions, mayonnaise, sunflower seeds, and sesame seeds together in a large bowl. Refrigerate if not serving immediately.
4. 4 Mix sugar, apple cider vinegar, olive oil, and soy sauce together in a separate bowl to make dressing. Pour over the salad just before serving.

By CaptQuent

Ingredients

• ✓ napa cabbage
• mandarin orange
• apple
• yogurt
• lemon
• sugar
• salt
• black pepper

Instructions

1. 1 Place napa cabbage, mandarin oranges, and apple in a bowl. Stir yogurt and lemon juice together in a small bowl and season with sugar, salt, and pepper. Pour dressing over salad and mix well. Set aside for 30 minutes to intensify the flavor.

By Nora

Ingredients

• ✓ napa cabbage
• luncheon meat
• water
• soy sauce
• tomato
• salt
• pepper

Instructions

1. 1 Heat a skillet over medium heat. Add the Spam and cover; fry until browned, about 10 to 15 minutes. Turn the heat to low; add the cabbage and water. Cover and steam until the cabbage is crisp-tender, about 5 to 7 minutes. Remove the lid, and stir in the soy sauce and tomato (if using). Season to taste with salt and pepper.

By Arva

Ingredients

• ✓ napa cabbage
• beef stock
• toenjang
• dashi kombu
• garlic
• firm tofu
• daikon radish
• yellow squash
• green onion
• red pepper

Instructions

1. 1 Pour the beef stock into a stock pot or large deep skillet over medium-high heat. Stir in the toenjang until dissolved. Add the kelp and garlic, and bring to a boil. Put in the tofu, cabbage, daikon and yellow squash, cover and return to a boil. Cook gently for 5 minutes. Then add the green onions and hot pepper, and boil for a minute, or until the onion and pepper become fragrant and brightly colored. Limit the cooking time to no more than 15 minutes. Remove and discard kelp. Serve immediately.

By slsonline