November 01, 2011
As I was preparing this salad, it reminded me exactly of my walks from these recent days. Studded with orange form the carrots, reds and greens from the peppers, and yellow green from the cabbage. Even though I usually crave warming foods this season, this salad was welcome if only for it's beautiful colors. It even tasted of the crispness in the air, if you can image.
Asian Cabbage Salad
Adapted from Moosewood Restaurant New Classics
4 cups grated savoy or napa cabbage
2 cups peeled and grated carrots (about 2 large carrots)
4-5 fresh green and red chilis (use mild and hot varieties), seeded and minced
1 cup diced shallots
1 garlic clove, minced or pressed
2 tablespoons chopped fresh cilantro
roughly chopped peanuts or almonds for topping(optional)
2 tablespoons vegetable or other neutral oil
2 tablespoons dark sesame oil
3 tablespoons rice vinegar, or more to taste
2 tablespoons fresh orange juice
1 tablespoon mirin or dry sherry
1 tablespoon soy sauce
2 tablespoons honey or sugar, or to taste
pinch of salt
Place the cabbage, carrots, peppers, shallots, garlic, and cilantro in a large bowl (make sure it's large enough that you can toss everything without spilling everywhere).
In a separate smaller bowl, whisk together the dressing ingredients. Pour over the cabbage mixture and toss thoroughly. Taste and and more salt or vinegar if needed. Serve or refrigerate until ready to serve.