Thursday, June 16, 2011

Asian-Style Cabbage Salad

A glut of veggies in the fridge meant that I had to think up something to do with them, fast. Here's a great way to use up crunchy vegetables when you don't feel like cooking.


1/2 head of white cabbage, shredded
2 cups of snowpeas (mange tout), sliced into thin strips
3 carrots, julienned
1/3 cup of dark soy sauce
1/4 cup of sesame oil
1/4 cup rice wine vinegar
1 tbsp ground pepper
1/4 cup of sesame seeds, toasted


Place soy sauce, sesame oil, vinegar and pepper in a container and shake hard to mix. Toss with cabbage, snowpeas and carrots in a big bowl. Garnish with toasted sesame seeds and serve.

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