Every year we let the kids pick out new foods or we bring ones home that we haven't tried for a while. Last week radishes, (not common at our house), sugar-snap peas and fresh ginger made it in the cart. I knew I wanted to make some kind of a fresh Chinese Salad. I have also been experimenting with salt-free dishes-it's harder than I expected, but I know it's better for us. Well, the salad turned out light, crunchy, and wonderful with a slightly spicy, yet sweet coating from the dressing.
Chinese Cabbage Salad
3 C Kale, washed, torn into bite-size pieces and massaged for a better flavor
1/2 Head of Cabbage, I used red, either type works
1/4 tsp Sea Salt
1 C Sugar-Snap Peas
1/2 Red Bell Pepper, chopped
5 Radishes, sliced
1/2 Carrots, shredded
1/4 C Sesame Seeds
Sweet Red Pepper and Ginger Dressing
1/2 C Cold Pressed Ext. Virgin Olive Oil
1 Red Bell Pepper
1/4 in. Fresh Ginger, minced
1 Med. Garlic Clove, pressed
2 T Apple Cider Vinegar
1/4 Raw Honey
Blend together until smooth and there are no pepper chunks. It's okay if there are little pieces.
In a big salad bowl toss together Kale, Salt, and Cabbage with your hands. Add peas, peppers, radishes, and carrots.
Add 1 C of dressing to the salad.
Toss together lightly and top with cubed avocado and sesame seeds.
Store the rest of the dressing in an airtight bottle in the fridge. It keeps 4-5 days.
Serve with chopsticks and fresh Pineapple on the side if so desired and Enjoy.