Friday, September 30, 2011
Gingery, Crunchy Salad
I love this salad. I've loved it since the first time I tasted it at Atlas Bar way back. It's a crunchy mix of finely shredded white cabbage, red cabbage, and carrots (actually julienned). I added finely shredded sushi nori for a little more color, flavor and nutrients.
Then, warm some almonds on a hot pan, add honey and soy and gently warm through and mix.
Then, you make the dressing. The dressing's key.
Finely grate ginger and a clove of garlic (garlic's optional). Add a drop of sesame oil, a dollop of soy, a pour of vegetable oil, a bit of apple cider vinegar (or acidic whatever) and honey. A good squeeze of honey. And mix well, and pour over, and toss, and...yum.