Soy & Sesame Red Cabbage and Snow Pea Salad
A great Asian springtime salad, easily made vegan and gluten free, or into a main meal.
2 cups red cabbage, shredded
2 cups snow peas, diagonally shredded
2 carrots, julienned
2 tbsp honey
3 tbsp sesame oil
1 inch grated ginger
1-2 tbsp tamari or soy sauce
2 tbsp sesame seeds
Optional: pork or tempeh, noodles or rice
- Wash and shred the red cabbage and snow peas. Snow peas can be cut on the diagonal into strips. Peel the carrots and julienne into strips.
- Combine salad dressing ingredients in a small bowl, dress the shredded cabbage and snow peas, mixing with your hands or salad spoons.
- For a more substantial meal, add stir fried pork strips or grilled tamari & ginger marinated tempeh. You can also add crunchy noodles, freshly boiled udon noodles or rice for a gluten free option.