Early Spring Salad – Asian Fusion Slaw

As spoken prior :

As I am in the north today, and will be preparing dinner for the Lady of my house, I am looking for different items to produce for her pleasure. As I have stated prior, my diet needs to be changed a bit, and I will go Asian this weekend say a nice sushi / sashimi (actually sashimi is a kind of sushi), dinner menu. A soup, a salad, some fish, either raw or grilled, and a rice dish.

I’ll review the salad, I had considered a more traditional lettuce salad, with maybe a thai style dressing of ginger, orange, sesame, and rice vinegar, but I am always so disappointed with the end result. Then I considered my prior post of :

As an example a Vietnamese cole slaw with shredded chicken, say 2 cups of shredded bok choy as the slaw and 1 skinless chicken breast dry roasted and shredded into it

So why not have a Asian fusion slaw. The lowly, plain, boring cabbage gets rave reviews from the world of nutritionists. Cabbage is relatively cheap yet one of the richest when it comes to protective vitamins. One cup of cabbage contains only around 15 calories and is rich in the following:

• Vitamin A: responsible for the protection of your skin and eyes.
• Vitamin C: an all important anti-oxidant and helps the mitochondria to burn fat.
• Vitamin E: a fat soluble anti-oxidant which plays a role in skin integrity.
• Vitamin B: helps maintain integrity of nerve endings and boosts energy metabolism.

The health benefits of cabbage, which also plays a role in the inhibition of infections and ulcers, are a proven fact. Cabbage extracts have been proven to kill certain viruses and bacteria in the laboratory setting. Cabbage boosts the immune system’s ability to produce more antibodies. Cabbage provides high levels of iron and sulfur, minerals that work in part as cleansing agents for the digestive system.

I’ll take nappa cabbage, roasted red peppers, red onion, carrot, along with a dressing of high pulp orange juice, soy sauce, fresh ground ginger, finely minced garlic, sesame oil, brown sugar, and rice vinegar, toss all to coat and rest in the fridge to meld flavors for at least an hour.

Preparation

1. In a non-reactive bowl, mix oj, oil, vinegar, salt, honey, ginger and garlic
2. In large bowl, mix cabbage, peppers, onion, scallions, carrot.
3. Add dressing to salad and toss to coat
4. Rest in fridge at least one hour to meld flavors

Top with back sesame seed, or toasted sesame seed. Perhaps add broken chow mein noodles or rammen noodles