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Napa Cabbage Salad
Napa Cabbage Salad
KEEP SCREEN ON
Yield: Serves 4
Ingredients
DRESSING
¼ cup tahini (sesame paste)2 tablespoons rice vinegar (or 1 tablespoon rice vinegar, plus 1 tablespoon fresh lime juice)
2 tablespoons soy sauce
1 tablespoon honey or agave syrup
1 tablespoon minced fresh ginger
2 teaspoons Asian chile paste or ½ teaspoon red pepper flakes
2 teaspoons toasted sesame oil
2 teaspoons white miso paste
SLAW
1 head napa cabbage, shredded (3 to 4 cups)1 cup shredded red cabbage
2 carrots, peeled and julienned
1 cucumber, peeled and cut into ¼-inch slices
1 red bell pepper, julienned
1 cup roughly chopped fresh cilantro leaves
½ cup roughly chopped roasted peanuts
Preparation Method
Make the dressing:
- Using a whisk or a blender, combine the tahini, rice vinegar, soy sauce, honey, ginger, chile paste, oil, and miso paste.
- Drizzle up to ¼ cup water into the dressing and whisk or blend until it reaches your desired consistency.
Make the slaw:
- In a large salad bowl, toss together the cabbages, carrots, cucumber, bell pepper, and cilantro.
- Drizzle the dressing over the top and toss to combine, then sprinkle the peanuts over the top and serve.
Variation:
Chicken Sandwich
Follow the recipe for making the dressing, but add extra tahini—or use less water—for a more spreadable consistency. Prepare the salad ingredients and toss together in a bowl. Slice a baguette in half lengthwise and toast until warm. Spread the dressing on the cut sides of the baguette. Place a generous amount of roasted or grilled chicken on the bottom half of the baguette and top with the undressed salad. Cover, slice across into quarters, and serve.