Thursday, August 8, 2013

Cabbage and Cucumber Salad with Sesame Dressing

To be honest, I'm not really sure if this should be called a salad or a slaw. The cabbage and carrots are shredded like in a slaw, but the cucumber and bell peppers are chopped like in a salad. Maybe a slawlad?

Well, whatever you want to call this, it was very good and making the sesame dressing from scratch really made the difference. A much more pure sesame flavor than what you get with the bottled dressings. We ate this as a side to some miso glazed scallops, but I could see it being used to accompany just about anything, all you need to do is change up the dressing to fit the other flavors on the plate. One tip to keep the leftovers fresh longer is to only dress what you will eat. Storing the remaining salad undressed will prevent the dressing from making it soggy and will also give you that option of trying other dressing with other meals.

Share Contents Used
Bell Pepper

1/4 of a cabbage, cored and shredded (about 4 cups)
1 cup shredded carrot
1 large cucumber, peeled and chopped
1 bell pepper, thick julienne
2 tbs unseasoned rice vinegar
1 tbs soy sauce
1 tbs sesame oil
1 tbs light brown sugar
1 tsp salt
1/2 tsp pepper
1 tsp sesame seeds

Combine the cabbage, carrot, bell peppers and cucumber in a large bowl and toss to combine. In a separate bowl, combine the rice vinegar, soy sauce, sesame oil, sugar, salt, pepper and sesame seeds and whisk to combine. Taste for seasoning and adjust as you like. To serve, place a the portion of the salad you will eat in to a clean bowl and toss with dressing to taste. 

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