Cabbage Ginger Salad v2

Last year we went to a great Burmese restaurant (Mandalay) in Silver Spring. We loved the cabbage ginger salad and I came home wanting to figure out how to make it. The New York Times and this blog had a good recipe, but the fish sauce (in the NYT recipe) and a few other ingredients had me searching for ways to modify it. so here’s my take. This is my second version–I made a slightly different version last summer that had crispy noodles in it

for the dressing:

  • 1 T garlic paste
  • 1 T soy sauce (roughly)
  • 1-2 T teriyaki sauce
  • 1-2 dashes of sesame oil (didn’t measure)
  • 1/2 T peanut butter or tahini
  • dash of rice wine vinegar
  • a pinch of coconut flakes
  • sesame seeds

for the salad

  • 1/2 small cabbage (shred in food processor)
  • 2 carrots (shred in food processor)
  • 2 inches ginger (shred in food processor can use less)
  • 1/2 jalapeno (in food processor
  • handful cashews toasted
  • a few crushed up tortilla chips added at the end for crunch.
  • 1 shallot (i sauteed this in a little olive oil until it got crispy)
  • 2 plum tomatoes

Mix the veggies from the food processor bowl with the tomato and dressing. enjoy.

About ds331

A lifelong vegetarian. A foodie. Can there be such a thing? Some restauranteurs don't seem to think so...but many of my veggie friends and family have a little something or two to teach them.
This entry was posted in CSA, main dish, Recipes and tagged , , , , . Bookmark the permalink.

2 Responses to Cabbage Ginger Salad v2

  1. Tammy says:

    I plan to try this! The tomatoes seem a bit out of place but I love flavorful dense salads like this.

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