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| General Category : Salads and Salad Dressings |
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| Food Group : Vegetables |
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| Cuisine Type : Chinese |
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| This Northern Chinese and Korean-style side salad is best with small, young zucchini. It makes a lively, garlicky accompaniment for an Asian meal or with grilled poultry, meat or fish. |
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Ingredients
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3 cups (750 mL) shredded Napa cabbage |
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1-1/4 tsp (6 mL) salt |
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1 lb (500 g) zucchini |
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2 hot red peppers |
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3 tbsp (45 mL) rice vinegar |
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1 tbsp (15 mL) granulated sugar |
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1-1/2 tsp (7 mL) soy sauce |
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1-1/2 tsp (7 mL) sesame oil |
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3 cloves garlic, minced |
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1 green onion, thinly sliced |
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Preparation
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In bowl, mix cabbage with 1/2 tsp/2 mL of the salt; let stand until wilted, about 30 minutes. Using hands, squeeze out moisture. Place on serving dish; set aside.
Meanwhile, using mandoline or knife, slice zucchini into thin slices; place in bowl. Halve hot peppers lengthwise; remove seeds. Cut each piece in half crosswise and cut into fine julienne; add to bowl. Mix in remaining salt; let stand until zucchini is tender, about 20 minutes. Using hands, gently squeeze out excess moisture; mound over cabbage.
In small bowl, whisk together vinegar, sugar, soy sauce, sesame oil, garlic and onion. Pour over salad.
Makes 4 to 6 servings.
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Nutritional information
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Per each of 6 servings: about 40 cal, 2 g pro, 1 g total fat (0 g sat. fat), 7 g carb, 2 g fibre, 0 mg chol, 331 mg sodium. % RDI: 4% calcium, 4% iron, 11% vit A, 43% vit C, 22% folate.
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Source
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Homemakers Magazine: June 2006
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