Asian Cabbage Salad
This Asian salad combines pan-fried cabbage and bell pepper, mung bean sprouts, a miso vinaigrette, and crunchy walnuts.
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Servings: 2 servings
Ingredients
- 1 pointed cabbage or white cabbage
- 1 red bell pepper
- 250 g mung bean sprouts
- 1 lemon, juiced
- 3 tablespoons white miso gluten-free
- 2 tablespoons maple syrup sweetener
- 1 teaspoon sesame oil
- 2 handfuls cashews
- 2 tablespoons avocado oil, mild olive oil or high-oleic sunflower oil
For a lower-carb version
- NO cashews use macadamia nuts or almonds instead
Procédé
- Cut the pointed cabbage into thin strips. Sauté over fairly high heat in a generous amount of oil.1 pointed cabbage, 2 tablespoons avocado oil, mild olive oil or high-oleic sunflower oil
- Wash the bell pepper and remove the membranes and seeds. Cut into pieces. When the cabbage begins to caramelize slightly, add the bell pepper. Cook just until the pepper softens a little.1 red bell pepper
- Place the mung bean sprouts in a sieve or colander and pour boiling water over them. You can also blanch them briefly (cook very briefly by dipping them into boiling water for a moment and removing them immediately). Then rinse with cold water.250 g mung bean sprouts
- Mix the miso with the sesame oil, lemon juice and maple sweetener.3 tablespoons white miso, 1 teaspoon sesame oil, 1 lemon, juiced, 2 tablespoons maple syrup sweetener
- Let the cabbage and bell pepper cool, or keep them lukewarm. Toss with the dressing. Fold in the mung bean sprouts.
- Divide among plates and garnish with cashews.2 handfuls cashews, NO cashews
Notes
Equipment: large PFAS-free frying pan, colander, small mixing bowl, small whisk or fork, long sharp knife.
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