Asian Cabbage Salad

Cabbage in general is packed with nutrition and is mostly water, so it seems like an ideal food to enjoy in plenty while on a regimen of weight-loss.

Red (or purple as it is referred to sometimes) cabbage is full of antioxidants and has a nice crunch to it when lightly sautéed over high heat, like in stir-fry. One of the ways in which D and I relish this bright beauty is this Asian Cabbage Salad which is simple to make, can be made up to a day ahead, or can be had warm and freshly sautéed.

Ingredients
6-8 cups shredded red cabbage
1 bunch spring onions, chopped
1 cup diced pan-fried tofu
1 tsp sesame oil

For the Asian-flavored Dressing:
3 Tbsp low-sodium soy sauce
2 Tbsp sesame oil
2 Tbsp rice wine vinegar
1 Tbsp Tabasco® sauce or Sambal Oelek
1 Tbsp finely grated fresh ginger
2-3 dry red chilies, broken up
2 tsp sesame seeds (toasted, if preferred)
½ tsp brown sugar -or- 1 Tbsp Agave nectar

Preparation:

1. Combine the dressing ingredients, stir well and keep handy
2. For the warm version: heat the sesame oil in a wok and add the shredded cabbage, toss around till well-coated and slightly wilted but still crunchy; off heat stir in the dressing a little at a time so as not to make it soggy;
   For cold version: skip the sautéing; stir in the dressing and refrigerate for an hour and up to a day ahead
3. Before serving, garnish with spring onions and pan-fried tofu