Stir-Frys are pretty common in my house – especially this Thai Peanut Noodle recipe which is SO tasty and simple to make. I usually make a batch of Sweet Chili Sauce to go with it, as I really like that extra kick. (What can I say? I’m a spicy kinda guy! ) :)
This Low-Fat Asian Cabbage Salad, with its crisp Savoy Cabbage leaves and a mild vinaigrette is the perfect accompaniment to any Stir-Fry.
It was actually born out of necessity as my In-Laws were over for dinner last night and I had to scramble to make a salad without going to the store. I used what leftovers I had in my fridge, and modified a few recipes to leave out most of the oil. The salad turned out to be such a hit, everyone went back for seconds!
Enjoy!
Ingredients:
1/2 Head of Savoy Cabbage
4-5 Green Onions
5-6 Baby Carrots
1/2 Red Bell Pepper
1/2 Cup of Baby Bell Mushrooms
1/2 cup Rice Wine Vinegar
2 tbls Low-Sodium Soy Sauce
2 tbls Sesame Oil
1 tbls Maple Grove Farms Wasabi Dijon fat-free dressing (optional)
1/4 tsp Ground Ginger
1/4 tsp Garlic Powder
Instructions:
- Roughly chop all the veggies and mix in a large bowl. I chop the Green Onions into 1″ long pieces and matchstick the carrots. The Bell Pepper can be sliced into long strips and the mushrooms either added as is, or roughly chopped.
- Whisk together the dressing ingredients and mix well into the salad.
- The dressing can be made ahead of time, but only add it to the salad right before serving
Notes:
The Maple Grove Farms dressing is optional, but was something I had on hand. The Wasabi and Dijon added a nice little kick to the vinaigrette. My local WalMart carries it – but if you can’t find it I wouldn’t sweat it. Maybe try adding 1/2 tsp or so of Dijon Mustard and/or Horseradish and see what you think.
