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Issue 589: Asian Cabbage Salad

Shevi Shanik

A vibrant and flavorful twist on a traditional favorite

Wednesday, April 25, 2018

 Mishpacha-Recipe

Text and Styling by Shevi Shanik Photography by Hudi Greenberger

I love everything about farmers markets — the explosion of colors, the smells, the tastes, watching the fruits and vegetables change throughout the season, and seeing all the gourmet items on display. Why not incorporate these rich elements into a party?

Ingredients

Serves 8


Salad
  • 14 oz (400 g) shredded green cabbage
  • 1/4 each 3 colors bell peppers, sliced thinly
  • 1/2 thinly sliced avocado
  • 1 large carrot, spiraled
  • 1/2 cup heirloom tomatoes, halved
  • 1 tsp each black and white sesame seeds
  • 1–2 cups thin chow mein noodles

Creamy Soy Dressing
  • 1/2 cup mayonnaise
  • 1/4 cup soy sauce
  • 1 Tbsp toasted sesame oil
  • 2 Tbsp rice vinegar
  • 1/4 cup honey
  • 2 cubes frozen garlic
  • 1 cube frozen ginger
  • 1/2 tsp salt
  • 1/4 tsp pepper


Preparation

Blend all dressing ingredients until smooth.

Mix together all salad ingredients except for the sesame seeds and noodles. Toss with dressing. Let sit for a few hours before serving. Sprinkle with sesame seeds and noodles and serve immediately.

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