Monday, April 9, 2012

SPICY NAPA CABBAGE SALAD WITH CUMIN GINGER LIME DRESSING


Tonight I made a new cabbage salad based off of a recipe I found on Epicurious.   This cabbage salad is refreshing, healthy, & versatile.  It can be eaten on its own, added to tacos, served on the side with fish, poultry, or red meat (cumin-lime grilled flank steak) like I ate for dinner, or served with rice & beans for a satisfying vegetarian meal.  I only added dressing to the portion we ate tonight; store leftovers without dressing so that it doesn’t wilt.  This is a very flexible recipe; experiment with ingredients to find your favorite combination.  The next time I make this, I may add jicama & red cabbage.

INGREDIENTS                    
Salad
1
Head of Napa cabbage, halved, then sliced very thin
4
Carrots, peeled & shredded
1
[red] Bell pepper, halved, then sliced very thin
½
Onion, sliced very thin (or 3 green onions)
1
Zucchini, grated
1
Bunch cilantro, chopped
1
Serrano chili, seeds & membranes removed, then finely minced
Dressing
¼ cup
Olive oil [light]
1/3 cup
Rice vinegar
2
Limes, juiced & zested
1
Large garlic clove, minced
2-3
Fresh thyme sprigs, leaves removed from stems
2-3
Fresh oregano sprigs, leaves removed from stems & minced
2 tsp
Ground cumin
¼ tsp
Ground ginger (or 2 tsp fresh, finely minced)
Pinch
Salt
½
Tsp honey (optional)

PREPARATION
1.  Prepare all of the vegetables & mix well in a very large bowl.  Grate the zucchini first & let it sit in a colander to drain while you prepare the other vegetables.

2.  In a mixing cup, add the olive oil, vinegar, lime juice, lime zest, cumin, salt, ginger, thyme oregano, & honey.  Taste & adjust the seasoning to your preference.  Store extra dressing in an airtight container (I use pimento jars).
3.  Toss the cabbage salad with dressing just before eating.  Only dress the amount that will be eaten.  Any leftovers will get soggy if they are dressed.

SERVING SUGGESTIONS
LUNCH
Top with any of these for a main dish or serve as a side with:
Carne asada
Cumin lime grilled flank steak
Grilled fish
Grilled chicken
Rice & beans
Serve with fish tacos & a lime wedge

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YOU DON’T HAVE A ZESTER OR JUICER? 
Following Eat Right For Your Type?  Click here to jump to Dr. D'Adamo's Typebase Index to see how the ingredients in this recipe work for you.
Do you want to learn more about the Blood Type Diet?  See the links I have posted in the left column of this site under the heading "Learn More About the Blood Type Diet."

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