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Asian Cabbage Salad

What you need: 

2 cups shredded cabbage (i use dole cabbage slaw mix)
1/4 cup sliced red bell peppers
1/4 cup sliced green bell peppers
1/4 cup shitake mushrooms (optional)
2 tablespoons sesame seeds
2 tablespoons soy sauce or nama shoyu
2 tablespoons yellow mustard

What you do: 

All the ingredient amounts can be adjusted to whatever amount you prefer. I tend to just make it up as I go... I toss everything in a bowl and it has a great flavour with a little twang from the mustard. Sometimes I even throw in a dash of rice vinegar.
Enjoy!
Source of recipe: Recipe reprinted from http://www.thevegancookbook.com with permission.

Preparation Time: 
10 minutes
Cooking Time: 
Servings: 

SO HOW'D IT GO?

hmmm... i admit that i submitted this recipe about 6 months ago...  way before i was really good at really writing down measurements.  i actually am a fan of stoneground mustard, so maybe that helps the recipe a little?  i also do love the taste of raw cabbage, so i tend to go pretty minimal on the dressing.  i'd say just mix until you like the flavor - there is room for improvements and personalizations in any recipe.  :)

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This is a pretty good salad but I would be cautious when putting the "dressing" ingredients together. I used the amounts listed but i had way more cabbage and pepper, and it was a bit salty. Added the rice vinegar but felt like something was missing so I added 2 cloves of garlic. May not have been the best choice... just can't put my finger on what it needs. Perhaps some shredded carrot or water chestnuts would also be good.

miss v, for the mustard did you just use regular yellow? no flavor or anything?

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