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Asian Cabbage Salad
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Description
Crunchy, light slaw salad. Perfect for a summer picnic or when you are tired of a cold winter.
Ingredients
- 1 whole Napa Cabbage, Cleaned & Shredded
- 1 whole Radicchio, Cleaned & Shredded
- 1 cup Fresh Bean Sprouts
- 1 bunch Bok Choy, Cleaned & Shredded
- 1 cup Sugar Snap Peas, Cut On The Bias About 3-4 Times
- 3 whole Scallions, Thinly Cut On The Bias
- ¼ cups Sesame Oil
- ¼ whole Red Onion, Finely Minced
- ½ teaspoons Ginger, Minced Finely
- 3 Tablespoons Sugar
- ½ cups Rice Wine Vinegar
- 2 Tablespoons Soy Sauce
- 1 cup Peanuts
- 1 Tablespoon Black Sesame Seeds
- 1 Tablespoon White Sesame Seeds
Preparation
1. Combine the first 6 ingredients together (cabbage, radicchio, bean sprouts, bok choy, sugar snap peas, scallions) in a large bowl, toss and set aside.
2. Heat sesame oil in a small saute pan over medium heat. Add red onion and ginger. Saute slowly until soft, about 5 minutes. Remove from heat and add sugar. Stir until dissolved. Let cool to room temperature.
3. When onion mixture is cool, whisk in red wine vinegar and soy sauce. Taste for seasoning. Depending on the strength of the onion and ginger, you might need to add more sugar, oil, or vinegar.
4. Pour dressing over cabbage mixture and toss. Top with peanuts and sesame seeds before serving.
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One Comment
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veggielover on 7.20.2010
My husband and I LOVED this salad! Just the right amount to dressing and peanuts and bok choy is so nutrient-dense. So glad that I found your recipe! I’ve already recommended to my sister.