The leafy portion of a Napa is thinly sliced for the body of this Thai- inspired dish. Garlic toasted almonds add texture and balance the spice of the ginger dressing. This would be easily converted into an entrée with the addition of poached tilapia or a soft boiled egg.
Dressing 1.5 cup chopped carrots 1/2 cup chopped onion 1/2 cup soy sauce 1/4 cup coconut oil 4 tablespoons palm sugar 1 tablespoon rice wine vinegar 1 teaspoon sriracha Salad 4-5 cups thinly sliced raw Napa Cabbage 1 cup finely shredded carrot Almonds 1 cup chopped almonds 1 tablespoon sugar 1 tablespoon coconut oil 1 teaspoon salt 1 teaspoon garlic powder To make the dressing, combine all ingredients in a blender and pulse until you've made a smooth puree. To make the almonds, heat a pan over medium heat. Add all ingredients and toss to incorporate. Stir until toasted and fragrant, 2-6 minutes. Set aside and let cool. To assemble the salad, toss the Napa Cabbage and carrots with enough dressing to coat, then top with a handful of almonds.
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M. RudieneI grew up in rural Wisconsin...moved to Corpus Christi to attend college... and have now moved to the Bronx with my wonderful husband! Categories
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