This is a wonderful cabbage salad, served hot!
I can't remember where it came from, but I served it tonight with Broiled Tilapia in coconut curry sauce (Recipe #116882) and decided it should be on here :)
This recipe has been slightly tweaked from one by Katsuyo Kobayashi, Japan's favourite TV cooking show host and an Iron Chef winner. It is so easy to make, but to ensure plenty of flavour, use the best quality tomatoes you can get. If possible, make it ahead and refrigerate for at least an hour to let the flavours blend. This doesn't seem to keep well, so eat it the day you make it.
This is a refreshing light salad that goes with anything or even by itself. My friend made this for me and I eat it about 2-3 times a week now. You can omit or add any veggies that you like, I also add avacados when I have them on hand.
This is much better if you use fresh lemon juice. And the mint leaves improve it too, if you can get them, but they're not always easy to come by, so you can leave them out. Also, I have subbed in quinoa for the bulgar wheat, which works OK. The cooking time is the time for soaking the bulgar wheat.
I often make this as a quick side salad, quicker if you buy pre packaged coleslaw which I do if there are only 2 of us. You can replace the dressing with Nuoc Cham and some black pepper for a vietnamese style.
Non-fat Greek yogurt and plenty of celery and green onion help make this more diet friendly than most potato salad recipes.
The bread and butter pickle adds a nice bit of sweetness, but you can substitute dill pickle if you prefer.
This recipe was in my Inbox one morning, and it's become one of my favorite dishes. It's supposed to be a side dish, but it's very good for indulging late at night on your own when you feel like a midnight nosh.