Asian Salad



1/2 large head green cabbage, shredded (8-10 cups)

1 carrot, cut into matchsticks

1/2 red pepper, cut into thin strips

1/2 cup toasted sesame seeds (you can buy toasted or do yourself in dry skillet)



1 tsp grated gingerroot

1 clove of garlic, minced

2 tablespoons brown rice vinegar

2 tablespoons toasted sesame oil

2 tablespoons tamari (a wheat free soy sauce substitute)

1 tablespoon hot chili oil

1 tablespoon maple syrup, brown rice syrup or agave nectar



Bring a large pot of water to boil. Cut up cabbage, carrot, and pepper and keep in separate piles. Drop shredded cabbage into boiling water and cook for 30-45 seconds. Add carrot and pepper to cabbage; cook 15 seconds more. Pour cooked vegetables into a colander and rinse with cold water to stop cooking. Let drain.

Place all dressing ingredients into a small bowl; whisk together and set aside. Gently squeeze the water out of the cooked vegetables and put into a salad bowl. Add sesame seeds and dressing. Toss gently and serve.


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