About 4 to 6 Servings
½ cup rice wine vinegar
¼ cup sesame oil
1 tsp fish sauce
1 Tbsp soy sauce
1 tsp dried ginger
1 tsp garlic, minced
½ tsp red pepper flakes
2 Tbsp fresh cilantro, minced
Salt and freshly ground black pepper
1 medium head Napa cabbage, cored, halved and cut into thin slices
½ cucumber, cut into thin slices
1 cup edamame beans
½ cup carrots, grated
1 red bell pepper, cut into thin slices
1 green chili, halved, seeded and cut into thin slices
2 cups bean sprouts
4 Tbsp sesame seeds (white or black)
To Prepare Dressing:
In a large bowl, toss cabbage, cucumber, edamame, carrots, bell pepper, chilies and bean sprouts with the dressing. Sprinkle sesame seeds on top. Serve fresh or chilled.
To Prepare Salad:
In a salad bowl, toss cabbage, cucumber, edamame, carrots, bell pepper, chilies and bean sprouts with the dressing. Sprinkle sesame seeds on top. Serve in salad bowls.
You can find edamame beans (young soybeans that are boiled, cooled and shelled) in the frozen section of the grocery aisle. Some grocery stores that offer a sushi section sell fresh, packaged edamame cooked in their shells.
If you can’t find Napa cabbage in your area, opt for green or savoy cabbage. Also known as Chinese cabbage, Napa cabbage is sweeter and softer than its green counterpart. Savoy is round like green cabbage, but the leaves are crinkly. Savoy is milder and tenderer than green cabbage.