Sesame Cabbage Salad

James Carrier

Notes: Roasted sesame seeds are sold in some supermarkets and in Asian grocery stores. If you can't find them, toast your own: stir in a frying pan over medium heat until golden, 5 to 6 minutes. If desired, assemble salad in a glass bowl to show off the colorful layers.

Yield: Makes 6 to 8 servings
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Nutritional Information

Amount per serving
  • Calories: 86
  • Calories from fat: 55%
  • Protein: 1.8g
  • Fat: 5.2g
  • Saturated fat: 0.7g
  • Carbohydrate: 9.3g
  • Fiber: 1.9g
  • Sodium: 227mg
  • Cholesterol: 0.0mg

Ingredients

  • 1 English cucumber (1 lb.)
  • 1 cup thinly slivered red onion
  • Sesame dressing (recipe follows)
  • 4 cups finely shredded napa cabbage (8 oz.)
  • 4 cups finely shredded red cabbage (8 oz.)
  • 1/3 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons roasted sesame seeds (see notes)

Preparation

  1. 1. Rinse and thinly slice cucumber. In a bowl, mix cucumber, onion, and sesame dressing. Cover and chill at least 1 hour or up to 1 day.
  2. 2. Up to 1 hour before serving, layer napa cabbage and red cabbage in a large bowl (see notes). Pour marinated cucumber mixture over the top. Sprinkle with green onions, cilantro, and sesame seeds. Just before serving, mix well.
  3. Sesame dressing: In a small bowl or 1-cup glass measure, mix 1/2 cup rice vinegar, 2 tablespoons sugar, 1 tablespoon vegetable oil, 1 tablespoon Asian (toasted) sesame oil, 3/4 teaspoon salt, and 1/4 teaspoon ground white pepper. Makes about 3/4 cup.
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