11/3/2019 RED CABBAGE SALAD

RED CABBAGE SALAD

  1/2 head of red cabbage sliced thin

  1/3 cup of roasted pine nuts

  1/4 cup of oil

  1/2 teaspoon of salt

  2 slices of ginger minced

  1 scallion, diced

  1/2 bag of frozen peas, defrosted

  1 carrot shredded

  handful of mung beans sprouts

  1 lemon, juiced

  2 teaspoons of honey

  1/4 teaspoon of mustard

  pepper to taste

1 Finely slice the cabbage and set aside in a bowl.

2 Toast pine nuts in a heated wok. No need to add oil. The nuts will turn slightly brown. When
done, add the nuts to the bowl of cabbage.

3 Heat your wok and add the oil.

Add the minced ginger and scallions and immediately add the peas and carrots.
Toss for 30 seconds to remove the cold essence.

4 Add the cabbage and pine nuts to the wok. Toss quickly then move mixture back into the
bowl.

5 Add mung bean sprouts.

6 In a small jar, add the lemon juice, salt, mustard, pepper and honey. Shake well then pour
over the cabbage. Toss the salad and enjoy.

7 Option: Add diced avocado in the last step if desired.

https://www.tcmworld.org/recipes/fresh-cabbage-salad/?print=1 1/1