Napa & Red Cabbage Asian Salad with Ginger Dressing.
Last night my daughter and I had just arrived home from being away for 6 days. I wanted a bright and colorful salad for dinner (paired up with some bbq chicken) that everyone would enjoy. Everyone, kids included, loved it. The dressing is light and fresh. Adding your favorite nuts (I used peanuts) also adds some great protein and healthy fats.
1 head of Napa cabbage (1.5 lb or so) washed and sliced very thin
1/4 of a head of red cabbage (outer leaves removed) washed and sliced very thin as well
1 red bell pepper, thinly sliced into rings
1/4 cup of cilantro leaves, washed and roughly chopped
1 tablespoon of toasted sesame seeds (topping)
1/4 cup of chopped almonds or peanuts
2.5 tablespoons of red wine vinegar
1 heaping tablespoon of good quality dijon mustard
1- 2 inch piece of fresh ginger, peeled and grated finely
3 tablespoons of olive oil
Salad: On a large platter lay out the napa and red cabbage spreading it out. Then atop, lay the bell peppers on top. Layer with cilantro, sesame seeds and nuts.
Dressing: Into a tupperware container, place all of the dressing ingredients. Secure the lid and give it a good shake. Toss with the cabbage or let each person do it on their own. Enjoy!
— Knead to Cook
That looks beautiful – and I don’t even like cabbage!