Japanese Shredded Cabbage
Source of Recipe
From "Mad Hungry: Cravings" by Lucinda Quinn
Recipe Introduction
"I can't say enough good things about cabbage, an often overlooked veggie. It's inexpensive and a versatile chameleon that pairs beautifully with all types of ethnic dishes. Shredded and dressed with a lime-soy-sesame oil dressing, it's a great simple salad. Serve with Pork Tonkatsu and Cold Soba Noodles with Dipping Sauce as part of a Japanese-style dinner. It's also a great accompaniment to fish."
List of Ingredients
â—¦ 1 tablespoon white or yellow miso paste
â—¦ 2 tablespoons soy sauce
â—¦ Grated zest and juice of 1 lime
â—¦ 2 teaspoons rice wine vinegar
â—¦ 1 teaspoon Asian sesame oil
â—¦ ¼ cup safflower oil
â—¦ ½ small green cabbage, such as napa or savoy, cored, quartered, and thinly shredded (6 cups)
â—¦ Toasted sesame seeds, for garnish
Recipe
Whisk together the miso paste, soy sauce, lime zest and juice, rice wine vinegar, sesame oil, and safflower oil in a large bowl.
Toss the cabbage with the dressing and serve, garnished with sesame seeds.
Serves 4
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