Karl’s Asian Apple Cabbage Salad II

This seems to be my week for trying to improve recipes I have made recently. Last week I made an Asian influenced salad to go with my salmon teriyaki. I am making salmon again and the salad was good enough that I wanted to try and make it better.

Karl’s Asian Apple Cabbage Salad II

Karl’s Asian Apple Cabbage Salad II

While the last salad was passable, the dressing did not quite have the kick I was looking for. Also, the color was a bit pale and unappealing. I knew that I could do better.

Karl’s Asian Apple Cabbage Salad II

Ingredients

Dressing

1 Tbs. mirin
1 Tbs. peanut oil
1 tsp. soy sauce
2 tsp. Gari, pickled ginger
1 tsp. Chinese mustard
1 tsp. toasted sesame seeds
½ tsp. powdered ginger
pinch Kosher salt
pinch sugar

Salad

1 apple, peeled and sliced thinly
4 cups napa cabbage, shredded
3 green onions, green parts only sliced finely on the bias
1 carrot, peeled into two inch ribbons
½ red bell pepper, sliced into ¼ inch by 1½ inch matchsticks
¼ cup red onion, sliced thinly

Directions

1. Mix the dressing ingredients in a small lidded jar and shake them up. Set them aside for half an hour to meld.

2. Peel, core, and slice the apple into thin slices.

Tip: A mandoline makes this very easy.

3. Put apple, cabbage, onions, carrots, peppers, and red onion in a large bowl and pour the dressing over it. Toss to coat.

4. Serve immediately.

Tip: The dressing should prevent the apples from turning brown, but they should be consumed quickly.

1 Comment

Filed under California Fusion, Salads, Side Dishes, Vegan, Vegetables, Vegetarian

One response to “Karl’s Asian Apple Cabbage Salad II

  1. Pingback: Karl’s Barbecued Salmon with Lemon and Dill | Jabberwocky Stew

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