Cabbage grows well around here, as do root vegetables and an abundance of onions. This is a salad that is perfect for summer. It’s cold and gets better the next day as the flavors come together. To make this into a one-bowl dinner, I added some turkey with zucchini and some raisins. Usually for an Asian inspired dressing, I would have a sweet element, like some honey or maple syrup to bring out the salty and umami flavors. As I’m on day 3 of no-sugar (!!), I left that out and replaced it with the raisins for a really scrumptious and light meal.
1 head cabbage, sliced thin or shredded
1/2 cup onion, chopped
3 carrots, peeled and finely sliced
1/2 bunch cilantro, chopped
1 Tbs minced ginger
1 Tbs sesame oil
2 cloves garlic, minced
3 Tbs coconut aminos (or braggs or soy sauce)
6 Tbs rice vinegar
1 tsp chile paste
Combine the cabbage, onion, cilantro, and carrots in a large bowl. In a separate small bowl, whisk together the remaining ingredients. Pour the dressing over the cabbage mix and toss well to combine. Let marinate for at least an hour before serving. Will keep covered in the refrigerator for another 2 days.
In true toddler form, Aurelia removed all the vegetables from her bowl and ate the turkey only. Ah, well. At least I got the zucchini in there.