Traditional recipes

Asian cabbage salad

Asian cabbage salad

If you want to lose weight, know that you are allowed cabbage at your discretion. Today I tried the Asian version and it was yam yam!

  • 250 cabbage
  • 1 teaspoon soy sauce
  • 1 teaspoon white vinegar
  • a few drops of sesame oil

Servings: 1

Preparation time: less than 15 minutes

RECIPE PREPARATION Asian cabbage salad:

Cut the cabbage into thin slices. I used the robot for a whole cabbage, I just need to have cabbage for fun.

Mix together with soy sauce, vinegar and sesame oil. The quantities can be changed if you have different tastes from mine.

It is served.


White cabbage salad, one of the simplest and tastiest summer salads. Each one prepares it according to its own tastes, with the addition of carrots, bell peppers, cumin, celery leaves or even grated apple.

I like it in the simplest way possible, seasoned with oil and white wine vinegar, a little pepper and fresh dill.

  • 1 small white cabbage
  • 1 teaspoon grated salt
  • 2 tablespoons oil
  • 2-3 tablespoons of vinegar
  • pepper
  • fresh dill

How to prepare white cabbage salad

Wash, clean the cabbage of the first leaves and chop it as finely as you like. Mix it with salt, kneading gently, then let it rest for a while to take its salt.

Then squeeze it from the liquid it left and put it in a bowl.

Mix the oil with the vinegar, pepper to taste and pour the vinaigrette over the cabbage. Mix gently and decorate the salad with freshly chopped dill. Enjoy!

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Culinary whispers

A salad that will of course enter the repertoire of the kalua family. The idea is taken from my Vietnamese colleague Huong (she puts only fish sauce and some sugar as a dressing). I don't think coriander can be replaced with anything else in this recipe. I didn't forget the salt and pepper, I don't need them.

1 medium cabbage in size
400 - 500 g carrots
500 - 700 g of poultry meat (this time I put turkey breast and some duck leftovers)
1 bunch of green coriander
soy sauce, a healthy shower
2 1/2 tablespoons oil
1 - 2 hot peppers
, if necessary, spices for poultry

The meat is cut into thick slices, given, if you want, with whatever spices you want, and fried very briefly on both sides in a teaspoon of oil. Then add a little water in the pan, cover with a lid and leave on the stove, over low heat, until ready.
The cabbage is cut into noodles, the carrots are cut into thin strips (or given to the robot), everything is put in a large bowl. The meat is broken with your fingers into strips and added to the salad together with the hot pepper, cleaned of seeds and finely chopped (be careful how much you put, I was a bit exaggerated with them). Pour soy sauce and 2 tablespoons oil, mix everything. At the end, add the finely chopped corinadr, and mix and ready to serve.


leaves they have a crunchy texture, sweet taste, pleasant similar to cabbage, but also with salad, they contain very few calories, they are rich in

  • vitamins A, C and beta-carotene - very powerful antioxidants that fight free radicals -,
  • mining - iron, calcium, potassium, phosphorus, zinc, magnesium and vitamin K which helps maintain the health and strength of the skeletal system -,
  • selenium is a mineral that prevents inflammation and inhibits tumor growth,
  • proteins, natural fibers, water,
  • folic acid - with an important role in DNA synthesis -,
  • glucosinolates, an anticancer substance that in small amounts helps prevent cancer, especially breast cancer,

Consumption of Chinese cabbage due to the multitude of nutrients which it contains,

  • helps and improves digestion,
  • improves kidney activity,
  • reduces the risk of cancer,
  • reduces the occurrence of cardiovascular diseases,
  • keep your blood pressure under control,
  • decreases the risk of developing diabetes due to low glycemic index,
  • it is ideal in diets due to its low calorie intake and low carbohydrate and lipid content,
  • it is recommended for people who do not consume dairy products, because it is a rich source of calcium,
  • prevents due to calcium content osteoporosis.

Asian salad with grilled chicken and sauces

From the collection of recipes with values ​​between 200 and 400 calories / serving & # 8211 Good Food collection. Asian cuisine (Chinese food) is among the favorites.

5 servings
20 minutes cooking if you have the chicken already fried
352 calories / serving
INGREDIENTS Asian salad with grilled chicken and sauces
1 kg grilled chicken
1 red cabbage, finely sliced ​​core
3 long grated carrots or cut into thin sticks
5 green onions or leeks / thinly sliced ​​diagonally
2 red bell peppers / cut in half and cut into thin slices
little hot peppers (optional)
1 handful of green coriander, medium chopped, including the stems (or 1/4 teaspoon crushed seeds in mortar and parsley for green decoration)
2 tablespoons toasted salted peanuts, crushed medium

S.O.S & # 8211 variant 1 original
31 tablespoons hoisin sauce
11 tablespoons fried sesame oil

S.O.S & # 8211 variant 2 (which we prepared multiply the quantities by 3 for a whole chicken)
1/3 teaspoon ground pepper
1 tablespoon lemon juice
1 teaspoon brown sugar
1 teaspoon sesame oil
2 cloves garlic / grated
1.5 & # 8211 2 cm piece of grated ginger

PREPARATION Asian salad with grilled chicken and sauces
I had slices of chicken breast that I fried on the grill on the water (on the stove). When I took them out, I sprinkled them with lemon juice (the Argentine method, advice from Adi Hadean) and I sprinkled them with salt and
ground pepper. I covered it with a lid and let it rest.
Cut the vegetables as I wrote in the ingredients.
Combine cabbage, carrots, green onions, peppers and half of the coriander in a large bowl, mix them with dressing (it would be good to have more for serving, some want to add) and set aside.


On a serving plate, spread a bed of vegetables (1 serving).
Spread 1/5 of broken meat by hand pieces (1 serving).
Sprinkle with stopped coriander (I sprinkled parsley whole leaves for appearance, not having green coriander).
Sprinkle with crushed peanuts.

Liv (e) it!


1. Peel the roots: carrots, parsnips and celery and finely chop with a knife. Also chop the green onion. Put them all to boil in 4 liters of water.

2. Cut the back of the salad, wash the leaves well and cut them properly or if you prefer, you can break them by hand. Chop the peppers into cubes. The rice is washed of impurities. After the roots have boiled for 20 minutes, add the salad, rice and pepper. Also now add the cabbage juice as we want the sour soup and as the sour and salty juice. Simmer for another 15 minutes on low heat. It tastes and matches the salt. Eventually, to everyone's liking, a hot pepper or cup is welcome.

3. Beat the eggs in a bowl and when we have turned off the heat in the pot we put them in the soup to make fringes or, as they say popularly, egg scraps. Chop the greens and flavor. Put a lid on the pot and let it mature for 5 minutes and the rice will bloom.

As you can see, this salad soup recipe is different from the Transylvanian one, which is based on smoking, frying and sour cream, milk or yogurt. It is specific to Oltenia, where dairy products are less common in soups and where vegetables are much more present. It is somewhat similar to leek soup & # 8211 except for the egg- and has refreshing qualities, regulates the intestinal tract and is certainly an added health.

Preparation Chicken wings with Asian icing

Start with the sauce. In a saucepan, boil 100ml of water together with soy and fish sauces, chili flakes (optional), freshly grated or dehydrated ginger, brown sugar and lemon juice. Add 2 cloves of garlic (from the 4-5) cut into thin slices. Bring everything to a boil and leave for 10-15 minutes on low heat to reduce and bind a little.

Heat a frying pan or pan with thicker walls (tuci type) and add the 2 tablespoons of oil. Fry the wings well (previously washed and wiped with paper towels) on both sides, until well browned. Set aside in a bowl and keep warm.

In the fat left over from frying, add the finely chopped red and green onions, the remaining 2-3 cloves of crushed garlic and mix over low heat until they become translucent.

Quench everything with the previously prepared sauce and simmer for 2-3 minutes. With the help of a spatula, all the pieces fried and glued to the walls of the dish come off (they will give a very good taste to this food).

Reinsert the red chicken wings in the pan and adjust the taste (pepper, possibly salt). Leave it to boil for 10-15 minutes, over low heat, without a lid, until the sauce decreases and they become copper-brown and caramelized. Stir from time to time so as not to burn and turn the wings from side to side.

Published by Ligia Pop

Ligia Pop is an author, nutrition consultant and raw chef. He has written 9 books so far, four of which are about a healthy diet, three about the birth and upbringing of a child, one about the practical living of a healthy life and another is a child-friendly piano method. Ligia is the host of the web shows "Ligia's Kitchen" and "Talking to Ligia" and the co-organizer of the Raw Generation conferences. See all Ligia Pop's articles

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Simple cabbage salad

Coleslaw you can prepare it all summer, as long as the cabbage is new and tender. It is cheap and healthy. It is a salad suitable for many dishes, including hamburgers. If it is a little rough and well straight, coleslaw she becomes the queen of the table. So prepare more, there will be high demand.

Elena's kitchen

It looks really good!
Too bad my stomach no longer receives cucumbers, I wish I could taste such a salad.
I wish you a good week.

I say, Chinese. Simple and yamiii A wonderful week! Cami

simple things turn out to be the best! very interesting combination!

Cami, thank you. And you, my dear, have a great week with many achievements! And now I sigh at that raspberry cake!

Daniela, my dear, even if you peel them completely and remove any traces of the core, can't you stand the cucumbers? I also had a period, but I recovered, and the doctor says that I have a "tin plate" stomach, especially as a support for drugs that would wreak havoc on others. A beautiful week, here in Romania!

Alison, very good, but I made it a little more acidic than the original. But, it's a matter of taste, everyone does as they please. It's so cool and good! I also found interesting recipes at Andreea's, but I quickly picked her up, how hot it is outside.

I didn't know this recipe. It's a very similar Thai version of cucumber salad. It's very suitable for summer days.

How interesting is your salad! Especially since I don't know what to do with cucumbers in the garden anymore. You have a Sunshine Award on my blog, to show you my appreciation for what you do here. If you have time, stop by and pick it up. Kiss you.