Friday, June 26, 2015

Lightly Cooked Cabbage Salad with Sweet Asian Dressing

source: Feeding the Whole Family by Cynthia Lair, 1997


Salad:


1/2 large head cabbage, shredded (8-10 cups)
1 carrot, shredded
1/4 cup toasted sesame seeds
oil to sauté


Dressing:


1 teaspoon grated ginger
1 clove garlic, minced
2 tablespoons brown rice vinegar
2 tablespoons toasted sesame oil
2 tablespoons tamari
1 tablespoon regular sesame oil
1 tablespoon maple syrup
sprinkle chili powder


Directions:


Heat a large sauté pan and dry roast sesame seeds. Set aside. Cut up cabbage and carrots. Set aside. Mix dressing ingredients together in small bowl. Heat the large sauté pan again and add oil. Once hot, drop in cabbage and carrots. Sauté until lightly cooked (cabbage should still be slightly crunchy). Put cooked vegetables in a bowl and add dressing and sesame seeds. Toss gently and serve immediately.

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