Healthy Asian-Style Cabbage Salad |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 8 |
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Another recipe from the Green Mountain at Fox Run. Ingredients:
2 1/2 cups cabbage, shredded |
1 medium carrot, chopped |
1 cup fresh spinach, torn into bite-size pieces |
2 tablespoons fresh parsley, chopped if desired |
2 tablespoons rice wine vinegar |
2 tablespoons white wine vinegar |
1 tablespoon light soy sauce |
1 tablespoon sesame oil |
1 teaspoon sugar |
1 teaspoon fresh gingerroot, peeled and finely chopped |
1 dash salt |
1 dash pepper |
1 tablespoon sesame seeds, toasted |
Directions:
1. Toss cabbage, carrot, spinach and parsley in large bowl. Mix or shake vinegars, soy sauce, sesame oil, sugar and gingerroot. Pour dressing over cabbage mixture; toss. Refrigerate 30 minutes.
2. To serve, stir in salt and pepper; sprinkle with sesame seed.
3. To toast sesame seed, bake uncovered in ungreased shallow pan in 350° oven 8 to 10 minutes, stirring occasionally, until golden brown.
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