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.
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
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
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
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.