Ingredients with Measurements:
- 1 head of Napa cabbage, thinly sliced
- 1 carrot, grated
- 1 red bell pepper, thinly sliced
- 1/4 cup sliced scallions
- 1/4 cup chopped cilantro
- 1/4 cup toasted sesame seeds
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 1 clove garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Cutting board and knife
Step-by-step instructions:
1. In a large mixing bowl, combine the sliced Napa cabbage, grated carrot, sliced red bell pepper, sliced scallions, chopped cilantro, and toasted sesame seeds.
2. In a separate bowl, whisk together the rice vinegar, soy sauce, honey, sesame oil, grated ginger, minced garlic, salt, and pepper until well combined.
3. Pour the sesame dressing over the Napa cabbage mixture and toss until evenly coated.
4. Chill the salad in the refrigerator for at least 30 minutes before serving.
Time:
Preparation time: 20 minutes
Chilling time: 30 minutes
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 120
Fat: 6g
Carbohydrates: 15g
Protein: 4g
Fiber: 4g
Sugar: 9g
Sodium: 430mg
Substitutions for ingredients:
- You can substitute regular cabbage for Napa cabbage.
- Instead of red bell pepper, you can use yellow or orange bell pepper.
- If you don't have rice vinegar, you can use apple cider vinegar or white wine vinegar.
- You can use maple syrup or agave nectar instead of honey.
Variations:
- Add sliced cucumber or jicama for extra crunch.
- Top the salad with grilled chicken or shrimp for a complete meal.
- Add sliced avocado for a creamy texture.
Tips and tricks:
- To toast sesame seeds, heat a dry skillet over medium heat and add the sesame seeds. Cook, stirring frequently, until the seeds are golden brown and fragrant, about 3-5 minutes.
- Make the dressing ahead of time and store it in the refrigerator for up to 1 week.
- Use a mandoline slicer to thinly slice the Napa cabbage and red bell pepper for a more uniform texture.
Storage instructions:
Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This salad is best served cold and does not need to be reheated.
Presentation ideas:
Serve the salad in a large bowl or on individual plates. Garnish with additional sesame seeds and chopped cilantro.
Garnishes:
- Additional sesame seeds
- Chopped cilantro
- Sliced avocado
Pairings:
This salad pairs well with grilled chicken or shrimp.
Suggested side dishes:
- Steamed rice
- Grilled vegetables
- Miso soup
Troubleshooting advice:
- If the dressing is too thick, add a splash of water to thin it out.
- If the salad is too salty, add a bit more honey or rice vinegar to balance the flavors.
Food safety advice:
- Wash all produce thoroughly before using.
- Store the salad in the refrigerator at 40°F or below.
- Discard any leftover salad that has been sitting at room temperature for more than 2 hours.
Food history:
Napa cabbage is a type of Chinese cabbage that is commonly used in Asian cuisine. It is known for its delicate texture and mild flavor.
Flavor profiles:
This salad has a sweet and tangy flavor from the honey and rice vinegar, with a nutty and savory flavor from the sesame oil and seeds.
Serving suggestions:
Serve this salad as a side dish or as a light lunch or dinner. It is perfect for a summer barbecue or picnic.
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