Sunday, April 10, 2011

Simple Asian Salad

1/2 head of Napa or Chinese Cabbage
2 green onions, thin  sliced
1 tsp toasted sesame seeds

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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