1/2 head of Napa or Chinese Cabbage
2 green onions, thin sliced
1 tsp toasted sesame seeds
Dressing:
1 TBS sesame oil
1TBS seasoned rice wine vinegar
1 TBS sugar
1TBS Tamari or GF soy sauce
2 minced garlic cloves
1/2 tsp. minced or grated fresh ginger
1-3 tsp. red chili garlic sauce (use more or less depending on how spicy you like it)
Mix dressing ingredients. Chop or slice cabbage & green onions finely. Add dressing. Top with toasted sesame seeds. This will hold well in the fridge for a day or two.
(This recipe was inspired from Mary's Fresh Kimchi Salad recipe. Her book isn't gluten free, but it is about feeding her family on a tight budget.)
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