Enhanced Asian-Inspired Raw Cabbage Salad
Wasn't a huge fan of the South Beach Diet during it's time of extreme popularity - that whole thing with cheese sticks and jello for snacks just wasn't my style at all. However, some of the recipes in the book were actually pretty good. Especially after I spiked them up a bit. This one is something that I've never stopped making - and modifying after over 6 years!
Ingredients
- 1 head cabbage small head (Organic cabbage of course - usually a good price!)
- 4 green onions roughly chopped
- 3 Tbsp sesame oil I like the extra flavor of Asian style black sesame oil
- 3 Tbsp rice wine vinegar seasoned or unseasoned just refers to the added salt
- 1 tsp Braggs Liquid Aminos (or coconut aminos, or soy sauce, or tamari - your choice!) or to taste
- 1 pinch black pepper to taste - pile it on if you wish
- 3 Tbsp sesame seeds toasted, untoasted, black or white!
- 1 squeeze sriracha to individual taste
Shred the cabbage - I use an insanely sharp large chef knife for this - makes delicious uniform shreds that really soak up the seasonings.
Place the cabbage in a large bowl and add all the rest of the ingredients (minus the sriracha unless you're certain that everyone is ready for some heat). Black sesame seeds look especially cool in this salad as they add a nice contrast to the pale green cabbage. That being said, any sesame seeds are delicious in it. Toasted ones add a nice nutty flavor, but raw ones are still good - considering the sesame oil is toasted anyhow. I usually add the sriracha to my own individual serving (by making some kind of spiraling loop of it on the top of the heaped cabbage salad).
I don't even measure the ingredients for this anymore - and be sure to adapt it to you and your family's particular tastes - every time I make it, its's a little different!
The salad tastes best after it has had a little time to marinate - about 15 minutes to 1/2 hour to absorb the flavors. Give it a quick stir before serving and enjoy!