Rice and Chinese Cabbage Salad

Summary

Yield0
Source

The Vegetarian Epicure website (http://www.vegetarianepicure.com/newrecipes/feb04.html)

Prep Time15 minutes
RecipesGrains and Beans

Description

Brown rice, two kinds of cabbage, and peanuts makes this a rounded-out entree or side salad!

Ingredients

  • 1 napa cabbage
  • 1 chinese cabbage
  • 4c cooked brown rice
  • 2 carrots, shredded
  • 0.5c finely sliced green onion
  • 0.5c chopped roasted peanuts
  • 1bn cilantro, chopped
  • clv garlic, minced
  • T dark sesame oil

Instructions

There weren't enough fields to include dressing ingredients, so here they are:

1 clove garlic, minced
1 tablespoon dark sesame oil
2 tablespoon soy sauce
2 tablespoon rice vinegar
2 tablespoons honey
2 tablespoons lemon juice
1/2 teaspoon salt

While you wash and shred all your cabbage, bring a large pot of salted water to a boil. Plunge the shredded cabbage into the boiling water and after one minute, drain it and rinse with cold water. This blanching will take any bitter edge from the cabbage.

Press the cabbage well in the colander to get rid of all excess moisture, then combine the cabbage with the cooked brown rice, shredded carrots, green onions, peanuts and cilantro. Toss well.

Whisk together all the ingredients of the dressing, pour it over the salad and toss again.

Serve the salad plain, over mixed greens, or with slices of grilled tofu arranged on it.

Notes

I honestly think this is better when you double the dressing ingredients. This is probably because I regularly numb my tastebuds with spicy food. The dressing is good in its own right, so go ahead and make a double batch and, if you don't use it on this salad, save it for something else.

Also: two heads of cabbage is a LOT of cabbage. I had a pretty large head so I ended up using just one.