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Tuesday, February 03, 2009

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.

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

  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

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  • At 12:34 AM, Anonymous sumati said…

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  • At 11:38 AM, Blogger pgluth1 said…

    This is an excellent recipe - I have made it "to the letter" and also adapted it to my own needs. If you stick with the dressing, there are endless possibilities. Mixing red / white cabbage, subbing honey for sugar, adding bok choy, adding cashews - you name it. Once I was in a hurry, I just dumped all the ingredients into a bowl with a lid and shook it to coat - worked fine. Thanks!


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