Recipe by magpie diner
From Veg Times, this recipe calls for Napa cabbage (aka Chinese cabbage). Nice change from lettuce, and for those who don't care for the usual coleslaw, this one has a distinct Asian flavour with the sesame oil, ginger and soy. Lots of room to add more veggies as you wish! UPDATE: I was able to make this in advance for a party by mixing up the dressing a few days in advance and storing in a tightly sealed jar in the fridge. The night before, I cut up all the veg, including the cilantro and put it all in a plastic bag. A few hours before we were due to eat, I tossed it all together. It worked out really nicely. I also used regular cabbage and it was still great. If you like dressing I suggest doubling that part, you can always keep extra for another meal if you don't use it all.
Top Review by Shabby Sign Shoppe
Refreshing--that's how I'd describe this salad! I used napa, cilantro, carrots, beans sprouts and chopped yellow onion as my base. Kept dressing same except I did not have brown rice syrup. Use same amount called for in the rice syrup as agave to sweeten it a bit. Looking forward to tomorrows lunch as I am having this again!
- 3 tablespoons smooth peanut butter
- 3 tablespoons rice wine vinegar
- 1 tablespoon Braggs liquid aminos (or tamari or soy sauce)
- 1 tablespoon brown rice syrup
- 1 tablespoon sesame oil
- 2 teaspoons fresh ginger, minced
- 1⁄2 teaspoon red pepper flakes, crushed
- 4 cups napa cabbage, shredded
- 1 small red bell pepper, thinly sliced
- 1 large carrot, coarsely grated
- 3 green onions, thinly sliced
- fresh cilantro (optional)
- sesame seeds, optional to garnish
Directions See How It's Made
- Make the dressing by whisking together the first 7 ingredients (peanut butter through to red pepper flakes).
- Chop up all the veg and then toss together with the dressing. Sprinkle with chopped fresh cilantro and sesame seeds to garnish if you wish. Enjoy!