I intend to make this as a side on Christmas Eve alongside the crown roast of pork This is delicious and tangy with the freshly grated ginger giving it a real fresh and clean taste. It’s also great with a piece of broiled salmon as a very low fat meal
Serves 8
The Szechwan Dressing
1/4 cup rice vinegar
1/4 cup canola oil
1/4 cup sugar
2 tsp grated fresh ginger
1/4 tsp crushed red chile flakes
1/4 cup minced fresh cilantro
salt to taste
The salad
3 cups thinly sliced red cabbage
3 cups thinly sliced green cabbage
1 large red pepper, seeded and thinly sliced
4 scallions, thinly sliced diagonally
1 large carrot, coarsely grated
1/4 lb snow peas, sliced thinly and diagonally
1/8 cup black sesame seeds
1/4 cup toasted slivered almonds
To prepare the dressing
In a bowl combine the vinegar, canola, sugar, ginger, red chile flakes, cilantro and salt. Set aside
To prepare the salad
Toast the almonds until golden brown and they start to smell great! You can use a toaster oven or regular oven. It should take about 7 minutes at 350F. Set aside to cool or do in advance.
Combine the red and green cabbages, red pepper, scallions, carrot, snow peas and sesame seeds.
Fifteen minutes before serving time, toss the cabbage mixture with the dressing, as this allows the flavors to meld while keeping the crisp vegetables intact.