Cabbage Carrot Salad

cabbage carrot salad

cabbage carrot salad

 

This is a quick,easy, and fresh cabbage carrot salad. It’s a nutritious and delicious salad that goes wonderful with almost everything.

Ingredients:

Serving size: 4-6 people

1/2  cabbage head shredded

1 large carrot shredded

1/2 sweet onion thinly sliced*

salt

2-3 tablespoons mayonnaise

* You can use regular white onion,just soak or wash in water.

Directions:

Start by massaging cabbage with a little salt in a bowl.

Add shredded carrots,onions, and mayo.Mix everything until all ingredients combined.

Cabbage Carrot Salad

Ingredients

  • Serving size: 4-6 people
  • 1/2 cabbage head shredded
  • 1 large carrot shredded
  • 1/2 sweet onion thinly sliced*
  • salt
  • 2-3 tablespoons mayonnaise
  • * You can use regular white onion,just soak or wash in water.

Instructions

  1. Start by massaging cabbage with a little salt in a bowl.
  2. Add shredded carrots,onions, and mayo.Mix everything until all ingredients combined.
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Funchoza Salad with Beef

Funchoza with meat-3

 

 

Funchoza with meat-3

 

Funchoza salad with beef is very well known Korean noodle salad dish. Flavorful combination of  sautéed veggies, browned meat, and glass noodles (bean thread noodles) dressed with sweet chili and soy sauce. It’s so delicious and can be made few days ahead. You can omit meat for vegetarian salad or sub in chicken.If you don’t like sweet type salads,you can omit sweet chili sauce.

Ingredients:

5-6 ozs, bean thread noodles

1 lb. beef cut in to thin 2 inch slices (chuck or tri-tip roast preferred )

1 large or 2 small onions quartered then thinly sliced

2 carrots thinly julienned

1 1/2 cup daikon thinly julienned

1 1/2  red bell peppers thinly sliced

5-6 garlic cloves

4 green onions cut into 2 inch strips

2 tablespoons chopped cilantro

1 cup sweet chili sauce (optional,but good.I buy it from Trader Joes)

1/2 cup soy sauce (you can add more to taste)

1 tablespoon rice vinegar (white vinegar ok too)

oil

 

 

Direction:

On medium high heat,In a frying pan or dutch oven heat about 4 tablespoons oil.

Throw in strips of beef and season with salt. Cook with lid closed stirring occasionally until meat is slightly browned and soft.

Remove meat to a large colander with a bowl or plate underneath.

Throw in onions and sauté until softened.Transfer to the colander with meat.

Repeat the procedure with carrots,bell peppers, and daikon with green onions.Adding more oil as needed.

 

Cook bean thread Following instruction on the package(don’t overcook). Cut noodles if desired with knife or kitchen shears.

Transfer all cooked ingredients to a bowl, then add garlic, cilantro, soy sauce, vinegar , and sweet chili sauce. Mix it well and refrigerate for at least 2 -3 hours.

 

Funchoza with meat

Funchoza Salad with Beef

Ingredients

  • 5-6 ozs, bean thread noodles
  • 1 lb. beef cut in to thin 2 inch slices (chuck or tri-tip roast preferred )
  • 1 large or 2 small onions
  • 2 carrots thinly julienned
  • 1 1/2 cup daikon thinly julienned
  • 1 1/2 red bell peppers thinly sliced
  • 5-6 garlic cloves
  • 4 green onions or chives cut into 2 inch strips
  • 2 tablespoons chopped cilantro
  • 1 cup sweet chili sauce (optional,but good.I buy it from Trader Joes)
  • 1/2 cup soy sauce (you can add more to taste)
  • 1 tablespoon rice vinegar (white vinegar ok too)
  • oil
  • salt

Instructions

  1. On medium high heat,In a frying pan or dutch oven heat about 4 tablespoons oil.
  2. Throw in strips of beef. Cook with lid closed stirring occasionally until meat is slightly browned and soft.
  3. Remove meat to a large colander with a bowl or plate underneath.
  4. Throw in onions and sauté until softened.Transfer to the colander with meat.
  5. Repeat the procedure with carrots,bell peppers, and daikon with green onions.Adding more oil as needed.
  6. Cook bean thread Following instruction on the package(don't overcook). Cut noodles if desired with knife or kitchen shears.
  7. Transfer all cooked ingredients to a bowl, then add garlic, cilantro, soy sauce, vinegar , and sweet chili sauce. Mix it well and refrigerate for at least 2 -3 hours.
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Cabbage Salad with Pepper and Carrots

cabbage salad

cabbage salad

Cabbage is very popular vegetable in Russian cuisine.We make salads,we make soups,we make golupsi,piroshki,and braised cabbage.Cabbage is very nutritious and delicious! I prepare variety of cabbage salads often,because my whole family loves this vegetable.This salad crunchy,a little tangy with little sweetness from carrots and bell peppers.

1 cabbage

2-3 carrots

1 -1 1/2 red,yellow,or orange bell pepper

1 onion

1/4 cup vinegar

1 tablespoon salt

1 tablespoon sugar

1 cup oil + 1/2 onion round with tail or 1 small onion peeled

1 whole dry red chili pepper  or pepper flakes

Directions:

In a large mixing bowl,shred cabbage using a mandolin slicer.

Add sugar and salt to cabbage.Massage cabbage for a little.

Peel carrots and julienne thinly or grate them on top of cabbage.

Cut bell pepper in four equal parts.Slice bell pepper over carrots using a mandolin.

Peel onion.Cut onion in four equal quarters and slice thinly over bell peppers using mandolin slicer.

In a skillet or frying pan,heat oil with 1 small onion or 1/2 onion cut vertically(whole tail on) and chili pepper.Oil needs to get really hot (bottom of an onion should be really dark(black).

Meanwhile,pour vinegar over cabbage ,carrots,bell pepper ,and onion.

When the oil is ready and really hot,Pour it over the salad on the onions.

Mix until all the ingredients well combined.

This salad can be served right away or for best results next day.Can be stored in a glass jar for a week or so.

 

Cabbage Salad with Pepper and Carrots

Ingredients

  • 1 cabbage
  • 2-3 carrots
  • 1 -1 1/2 red,yellow,or orange bell pepper
  • 1 onion
  • 1/4 cup vinegar
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 1 cup oil + 1/2 onion round with tail or 1 small onion peeled
  • 1 whole dry red chili pepper or pepper flakes

Instructions

  1. In a large mixing bowl,shred cabbage using a mandolin slicer.
  2. Add sugar and salt to cabbage.Massage cabbage for a little.
  3. Peel carrots and julienne thinly or grate them on top of cabbage.
  4. Cut bell pepper in four equal parts.Slice bell pepper over carrots using a mandolin.
  5. Peel onion.Cut onion in four equal quarters and slice thinly over bell peppers using mandolin slicer.
  6. In a skillet or frying pan,heat oil with 1 small onion or 1/2 onion cut vertically(whole tail on) and chili pepper.Oil needs to get really hot (bottom of an onion should be really dark(black).
  7. Meanwhile,pour vinegar over cabbage ,carrots,bell pepper ,and onion.
  8. When the oil is ready and really hot,Pour it over the salad on the onions.
  9. Mix until all the ingredients well combined.
  10. This salad can be served right away or for best results next day.Can be stored in a glass jar for a week or so.
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Pickled Tomatoes

DSC_3746

DSC_3746

Pickling tomatoes and cucumbers is very well-known in Russia and Ukraine. It’s a great way of preserving tomatoes in a brine and makes it enjoyable during winter months.These pickled tomatoes go well with famous Ukrainian fried potatoes and Uzbek plov. My dearest friend Nellya that lives in Ukraine shared this recipe with me,so the recipe is straight from Ukraine with Ukrainian method of pickling. Sterilizing jars for this recipe is not needed, but you will need a blanket or a thick towel.

DSC_3541

Pickled Tomatoes

Ingredients

  • Per 1 quart jar or 1 liter-
  • Tomatoes
  • 1-2 whole onion round
  • 5-6 carrot rounds
  • 3 bell pepper slices
  • 1 bay leaf
  • 3 garlic cloves
  • one sprig of parsley
  • one sprig of dill
  • 10 black peppercorns.
  • 1.5 heaping tablespoons sugar
  • 2 tablespoon vinegar
  • 1 tablespoon salt
  • water
  • For 3 liter jars-
  • 1.5 tablespoon salt
  • 3 tablespoons vinegar
  • 4 tablespoons sugar

Instructions

  1. Place onion,carrots,garlic,black peppercorns,dill,parsley,bay leaf on the bottom of the jar.
  2. Place tomatoes in a jar.preferably small, but slice in half or quarters if large.
  3. In a pot or sauce pan bring water to a boil.
  4. Fill jars(with tomatoes)with boiling water and let them sit for 15-20 minutes.
  5. Pour out the water from jars back into the pot and bring it to a boil again.
  6. Add sugar,salt and vinegar to the jar with tomatoes and fill it back with the boiling water that was poured out in to the pot.
  7. Close the lid tightly.Cover a table with blanket or towel, and place the jar upside down. cover it with blanket or a towel.
  8. Keep them covered with a blanket or a towel for 24 hours.
  9. Ready in a week or two.The longer, the better.
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Korean Noodle Salad “Funchoza”

DSC_3142

 

DSC_3142

This is very delicious Korean noodle salad that is well known in Central Asia of Korean origin.There is many varieties of this salad,but I like the vegetarian style.You can add pan-fried strips of chicken,beef,or ground meat if desired.To get nice thin strips of vegetables I use this thin julienne slicer.

Korean Salad “Funchoza” – Фунчоза по-корейски

Ingredients

  • 6 0zs Bean Vermicelli
  • 4-5 carrots peeled and julienned (very thin)
  • 1 red bell pepper julienned(very thin)
  • 1 cucumber or 1/2 English cucumber julienned(very thin)
  • 3 tablespoons finely chopped cilantro
  • Dressing-
  • 1/3 cup rice vinegar
  • 2 tablespoons toasted sesame oil
  • 1/4 cup soy sauce
  • 4 garlic cloves crushed
  • 3/4 teaspoon ground coriander
  • 1/4-1/2 teaspoon red pepper flakes(depending how spicy you like it)
  • 2 tablespoons white or black sesame seeds.

Instructions

  1. Cover noodles with hot boiling water and let it soak for about 5-7 minutes.Drain the water.
  2. Whisk all the ingredients together for the dressing.Cut the bean noodles if too long.Add the dressing to noodles and vegetables.Mix well.Refrigerate for 1 hour and serve.
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Adapted from chekalova-recepty.ru