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Asian Cabbage Salad Recipe

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This recipe for Asian Cabbage Salad, by , is from The Ultimate Black Belt Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelly Abella
Added: Saturday, January 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 cups finely chopped Chinese cabbage
cup chopped scallion
cup soaked hijiki seaweed
1 medium tomato, seeds and excess pulp removed

Dressing
1 tsp grated fresh ginger
2 medium cloves garlic, pressed
1 TBS rice vinegar, or lemon juice
1 tsp honey
2 TBS low sodium soy sauce
tsp dry mustard
1 TBS extra virgin olive oil
kosher or sea salt and white pepper to taste

Directions:
Directions:
Rinse and soak hijiki in 1 cup warm water until softened, about 10 minutes. Drain and squeeze out excess water when ready.

While hijiki is soaking, chop cabbage, scallion and place in a bowl. Cut tomato in half and squeeze out seeds, cut out pulp, and slice in thin strips.

Whisk together dressing ingredients and toss with cabbage, tomato, scallion and hijiki. Sprinkle with sesame seeds.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 Minutes

 

 

 

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