zen meal one
Asian cabbage salad: people I've asked so far either love it or hate it. No gray area. It seems like an acquired taste. Maybe they have not tried a really good version of it...
I was pretty tired from work the other evening and wanted a quick yet good meal. Flavored, steamed veggies served piping hot seemed like the thing. The asian cabbage salad was left-over from the weekend and served to round out the meagre meal.
My wee one couldn't get enough of the corn and green beans. No amount of cajoling succeeded in getting her to even try the cabbage salad, though!
The cabbage salad is best when made ahead of time, say about 1-2 hours before serving, and chilled a bit in the fridge.
Ingredients
3-4 handful frozen petit green beans
2 cups frozen corn
4 cups of shredded red cabbage (or napa cabbage, or a combination of the two)
½ cup carrot matchsticks
½ cup ramen noodles, crumbled
1 tsp canola oil
water
flavoring:
2 Tbsp low sodium soy sauce
1 Tbsp mirin
1 tsp brown sugar
1 Tbsp fresh grated ginger
1 Tbsp minced garlic
½ tsp cayenne pepper
1 tsp red pepper flakes
½ tsp toasted sesame seeds
1 shallot, finely diced
Preparation:
I was pretty tired from work the other evening and wanted a quick yet good meal. Flavored, steamed veggies served piping hot seemed like the thing. The asian cabbage salad was left-over from the weekend and served to round out the meagre meal.
My wee one couldn't get enough of the corn and green beans. No amount of cajoling succeeded in getting her to even try the cabbage salad, though!
The cabbage salad is best when made ahead of time, say about 1-2 hours before serving, and chilled a bit in the fridge.Ingredients
3-4 handful frozen petit green beans
2 cups frozen corn
4 cups of shredded red cabbage (or napa cabbage, or a combination of the two)
½ cup carrot matchsticks
½ cup ramen noodles, crumbled
1 tsp canola oil
water
flavoring:
2 Tbsp low sodium soy sauce
1 Tbsp mirin
1 tsp brown sugar
1 Tbsp fresh grated ginger
1 Tbsp minced garlic
½ tsp cayenne pepper
1 tsp red pepper flakes
½ tsp toasted sesame seeds
1 shallot, finely diced
Preparation:
- combine the flavoring ingredients, stir well, set aside 2 Tbsp for the green beans
- combine the shredded cabbage and carrots in a bowl, top with crumbled ramen noodles, toss with the flavoring sauce as dressing - adding a little at a time so the salad is not soggy; chill for an hour or so in the fridge; it lasts about 4 days in the fridge
- in a non-stick pan, add the oil and green beans, cover and cook till beans are cooked tender but firm, not mushy; remove lid, add the reserved flavoring sauce and sauté till it is all absorbed
- in a separate pan, add the corn and a couple of Tbsp of water, cover and let it cook/steam on low heat till corn is done; set aside; sweet white corn seems to have a great flavor of its own, so I don't add any flavors to it in this presentation
- serve green beans and corn steaming hot from the stove; round out the meal with the cool cabbage salad
Labels: asian, vegetarian, zen meal
posted by Sheela @ Tuesday, January 16, 2007
1 Comments:
At 5:06 AM,
Anonymous said…
Bring it on Sheelar!
I start my low iodine diet next week. I can only enjoy asian food either vicariously or in this case virtually, for a while. I shall drool into the delectable victuals for a good three weeks to come-so bring it on, my dear!
Post a Comment
<< Home