As exciting as it is to be able to cook with fire here in K-town, I do often enjoy a simple fresh salad. Here’s an Asian-y slaw we made last night, inspired by one of the delicious lunch salads served at Mihingo Lodge, and quite similar to one my mother likes to make using Napa cabbage. The proportions listed below are extremely approximate, as I was just making up the recipe as I went along.
Kenny devoured several platefuls. It was a good reminder that for an alleged negative-calorie food, cabbage can be pretty delicious.
Ingredients
- Half head of cabbage, thinly sliced
- 2 carrots, shaved with a peeler or mandolin
- Handful of sliced almonds
- Sesame seeds
- 2 tbsp sesame oil
- 1 clove garlic, minced
- 1 tsp ginger, minced (optional)
- Soy sauce (to taste)
Instructions
- Combine cabbage and carrots in a large bowl
- To make the dressing, combine sesame oil, a dash of soy sauce (just a little for color, or more if you like salt), ginger, garlic, and sesame seeds. Whisk it up.
- Sprinkle the almonds on top, dress the salad and eat
