Thursday, November 29, 2007

Asian Cabbage Salad Recipe with Sesame Seeds and Peanuts

Asian Cabbage SaladI'm a huge fan of salads with cabbage. While I do like cooked cabbage well enough, there's something about the crunch and slightly-sweet flavor of raw cabbage that makes my mouth feel happy. This particular cabbage got started when I saw a recipe pairing cabbage with rice vinegar, sesame oil, and sesame seeds. Of course, I had to add my own twist, so I added a bit more kick to the dressing and a few peanuts, and I loved the result.

Sesame seeds are something that really add an interesting mouth feel to salads and vegetables, and surprisingly I think this is the first time I've written about them for Weekend Herb Blogging. They're actually one of The World's Healthiest Foods, and are highly prizes for their oil, as well as being used whole. The seeds contain a number of beneficial minerals, and are also high in sesamin and sesamolin, two substances found to reduce cholesterol and prevent high blood pressure. Sesame seeds come in several colors, and are used in many dishes, particularly in Asian, Middle Eastern, and Indian cuisines. The ground seeds are also often used for flavoring foods, as tahini in the Middle East, or Gama-Dofu in Japan. Sesame seeds have been used for over 5,000 years, and may be one of the earliest plants used for edible oil.

Weekend Herb Blogging is happening right here at Kalyn's Kitchen this week, so check back Sunday night if you'd like to see what other interesting plants people are writing about, really a huge variety of things this week already and three more days to go! (Here are the rules and how to enter if you'd like to join in.)



Asian Cabbage Salad with Sesame Seeds
(Makes about 4 servings, recipe adapted from the original South Beach Diet Book.)

Ingredients:
6 cups green cabbage, sliced in strips (about 1/2 large head of cabbage)
2 T sesame seeds, toasted
2 T peanuts (or more)

Dressing Ingredients:
2 T rice vinegar (don't use seasoned vinegar, which contains sugar)
1 T sesame oil
1 T agave nectar (can use honey but agave nectar is lower on the glycemic index)
1/8 tsp. Thai Chili Garlic Paste (or use a few drops of your favorite hot sauce)
1/8 tsp. grated ginger (I used ginger puree from a jar)

Instructions:
Slice cabbage in strips about 3/8 inch wide, cutting strips in half crosswise is they are too long. Mix rice vinegar, sesame oil, agave nectar, Thai Chili Garlic Paste and ginger in a small jar and shake to combine. (Can also whisk together in a bowl.) Toast sesame seeds about 1 minute in a small dry pan, until they start to be fragrant and slightly browned. Put cabbage strips into mixing bowl, toss well with dressing, arrange on individual serving plates and sprinkle with sesame seeds and peanuts.

(When I made this there were no leftovers, so I'm not sure how well it will keep in the fridge, but I'm guessing it's best freshly made.)

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South Beach Suggestions:
This salad is a perfect side dish for any phase of the South Beach Diet. It would taste great with something like Grilled Ginger Soy Pork Chops or Grilled Fusion Chicken.

More Tasty Dishes with Sesame Seeds:
(Recipes from other blogs may or may not be South Beach Diet friendly, check ingredients.)
Roasted Radishes with Soy Sauce and Toasted Sesame Seed
Spicy Cucumber Salad with Thai Basil and Sesame Seeds
Roasted Asparagus with Soy-Sesame Flavors
Broccoli Stir-Fry with Ginger and Sesame from Simply Recipes
Cauliflower with Almonds, Sesame Seeds and Capers from Lucullian Delights
Thanksgiving Stromboli from Sweetnicks
Sesame Noodles with Mixed Veggies and Baby Pak Choi from Rice and Noodles
Chicken Sesame Salad from Delicious Days
Yin and Yang Salad with Peanut Sesame Dressing from 101 Cookbooks
Sticky Sesame Seed Chewies from Bon Appegeek
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26 comments:

  1. Kayln, it's great to see salad recipes in the winter. We need our veggies all year 'round.

    Also, try this with Napa cabbage, a more delicate slaw it does make.

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  2. Love this one! I love cabbage salads, they have a nice crunch and they are very fresh!! Can't wait to try it!

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  3. Kalyn, I love cabbage salads too. They have it all--great taste, health benefits, and they don't wilt like salads made with greens. That looks like a terrific recipe--love the sesame seeds and peanuts in it.

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  4. I love cabbage salads too. I find the crunch-crunch cheerful.

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  5. Thanks!! I have 4 heads of cabbage and this will be an excellent way to go through some of it. Sounds delicious!

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  6. Hi, Kalyn - it's me. I'm baaackk. After a few months of slacking off my doctor told me to get back into the low-carb mode, so I've been hanging around your site making more notes and plans. I'd wondered what I was going to have at my weekly Friday breakfast with my pals, since I need to lay off the pumpkin pancakes and hash browns with my eggs, and saw your post about oatmeal. The place I go to makes great oatmeal, so oatmeal it is! I have to back off potatoes again, too. Ack. But I can do it. I did it before.

    I might even start blogging about my trip back to low carb. But I'll definitely be visiting you more often.

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  7. Hi Kaylin your Asian salad looks great. :)

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  8. I really like the versatility of Cabbage and I particularly like they way it is here in your Asian salad.

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  9. I don't normally eat cabbage raw... This salad looks pretty good and I will have try it. I really like sesame seeds and often use them in salads.

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  10. I love cabbage salads and slaws, though I detest cooked cabbage. Go figure...

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  11. Well, I love cabbage and I love sesame seeds.... Something tells me I might like this! It IS nice to see salads in winter. I should remember that more often!

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  12. Growing up cabbage was not on my good list and I'm still not fond of mayo cold slaw. I have however come to love cabbage and slaws without mayo. Like the sesame seeds and peanuts and the extra spice!

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  13. You've reminded me that I have to get back into posting for WHB, Kalyn. Love this salad!

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  14. i too love cabbage in salads. i dislike it cooked because of the odour when it comes in contact with heat. your salad looks wonderful.

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  15. This has my two faves: peanuts and sesame seeds! And of course, cabbage! What can I use instead of rice vinegar? Apple cider vinegar won't work, right? What about balsamic or red wine vinegar?

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  16. Manisha, just went into my kitchen and did a taste test on rice vinegar and apple cider vinegar, and I think if you thinned the apple cider vinegar with just a bit of water, the taste would be close. Rice vinegar is quite mild. I wouldn't use red wine vinegar or balsamic, seems like it would stain the cabbage. White balsamic would probably be good but I don't know if you have that.

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  17. Kalyn - fabulous salad, thanks for this. I think I'll make ti tomorrow night with chicken for dinner...

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  18. Never tried a cabbage salad like this one, so it´s a must do.
    thanks for the great round up you´ve done, and I updated my post to give you the flavour infos. :)

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  19. Kalyn, I LOVE cabbage, and this salad sounds so good, what with the sesame seeds and peanuts as well! I'll definitely have to try it next weekend :)

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  20. Kalyn, I made this recipe after seeing it in your blog and its very good! Thanks for the recipe!

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  21. Thanks for the feedback Rachel. So glad to hear you liked it.

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  22. Kalyn,

    The sweetest man made me dinner last night, including your salad, and this morning emailed me the link to your site.

    Delicious!

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  23. Anonymous, that's wonderful. (I love hearing that sweet men are reading my blog!)

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  24. This salad is delicious! I make it with Napa cabbage (because it has a milder flavor) and add red bell pepper and cucumbers, too. It makes a perfect lunch.

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  25. Jen, glad you liked it. I like the idea of using napa cabbage.

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  26. You probably have not thought about this recipe, in a while, and I am glad you keep your recipes for us, to share. I just made this and it went over very well. Thanks for sharing it.
    http://bookcasefoodie.wordpress.com/2012/04/30/asian-cabbage-salad-with-sesame-seeds/

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Thanks for joining the conversation! I love hearing from readers and even though I can't always reply to every comment, I will always answer specific questions on a recipe as soon as possible.

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