Thai-inspired cabbage and apple slaw
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
* 1 head cabbage* 4 Granny Smith apples* 1 medium onion* 10 large basil leaves* 1 ginger root (appx. 5 or 6 inches)* 3 Tbsp sesame seeds* 2 Tbsp rice vinegar* 1 Tbsp mirin (can substitute more vinegar)* 1 tsp hot pepper sesame oil (can substitute part sesame oil and part chili pepper oil, or all sesame oil and one fresh chili pepper, seeds removed and minced).Optional (not included in nutrition calculations):* peanuts* shredded unsweetened coconut
Toast the sesame seeds until they just begin to pop (watch carefully--this will just be a couple of minutes). Set these aside to cool.
Grate about 1 inch of the ginger root, saving as much of the juice as possible, and mix it in a small dish with the vinegar, mirin, and hot pepper sesame oil. Set the dressing aside to let the flavors mix as you make the salad.
Slice the onion, the basil, and the remainder of the ginger root into very thin slivers. Shred the cabbage (excluding the hard core at the center). All of this goes into a large bowl.
Stir the sesame seeds into the dressing. (It should be very thick with the sesame seeds and ginger.)
Pour the dressing over the salad and toss well to mix all ingredient thoroughly. This portion of the salad can be stored in an airtight bag in the fridge, if you do not plan to eat it all at once.
Just before serving, grate the apples (excluding the cores, of course, but leaving the skins on). Mix the apple into each portion.
Optional: top each portion with peanuts and coconut.
Makes 6 LARGE servings of appx. 2 cups each.
Number of Servings: 6
Recipe submitted by SparkPeople user LEAHCARYA.
Grate about 1 inch of the ginger root, saving as much of the juice as possible, and mix it in a small dish with the vinegar, mirin, and hot pepper sesame oil. Set the dressing aside to let the flavors mix as you make the salad.
Slice the onion, the basil, and the remainder of the ginger root into very thin slivers. Shred the cabbage (excluding the hard core at the center). All of this goes into a large bowl.
Stir the sesame seeds into the dressing. (It should be very thick with the sesame seeds and ginger.)
Pour the dressing over the salad and toss well to mix all ingredient thoroughly. This portion of the salad can be stored in an airtight bag in the fridge, if you do not plan to eat it all at once.
Just before serving, grate the apples (excluding the cores, of course, but leaving the skins on). Mix the apple into each portion.
Optional: top each portion with peanuts and coconut.
Makes 6 LARGE servings of appx. 2 cups each.
Number of Servings: 6
Recipe submitted by SparkPeople user LEAHCARYA.
Nutritional Info Amount Per Serving
- Calories: 138.1
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 29.6 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 7.1 g
- Protein: 3.5 g
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