So, in the process of moving, the entire contents of my fridge were dumped in a big box and trucked to the new place... It's been an adventure sorting out my veggies! My Mom, who kindly (and THANKFULLY!!) helping pack up my kitchen remarked that I had a "lot of cabbage to use up"...
I love the bright colors as you assemble this salad, the purple cabbage and orange carrots especially, are such a pretty contrast!
- 3 Tbsp. soy sauce
- 1/3 cup fresh-squeezed lime juice (from 3 to 4 limes - oh please use fresh! I have issues with that bottled stuff!)
- 1/3 cup sugar
- 1 1/2 Tbsp. toasted sesame oil
- 1 Tbsp canola oil
- 2 garlic cloves, minced
- 1 2-inch piece fresh ginger, grated (less if you're not crazy about ginger)
- 1 or 2 jalapeno chiles, minced or to taste, as hot or mild as you like!
- 1 head cabbage, cored and very thinly sliced or coarsely shredded (I use 1/2 red and 1/2 green)
- 2 medium carrots, peeled and grated
- 1 small red onion, very thinly sliced or 4 green onions (scallions) sliced thin as far up into the green part as possible
- 1 cup fresh cilantro leaves, chopped
Dressing: Pour the soy sauce, sesame oil, oil and lime juice into a small bowl, add the sugar and stir until it is dissolved. Add the garlic, ginger and jalapenos. (You can use a food processor at this point if you want, I prefer all the "chunks" be whizzed up!)
Cover and refrigerate until ready to use.
SO refreshing!! I could eat this stuff for days on end, but it never lasts that long! It gets a little "wilted" and juicy the second or third day, but it is still really good!