Ingredients: Always use organic for everything or locally sourced from your area
- one to two Asian cabbages (Sliced very thinly)
- about two inches of fresh ginger, peeled and grated or chopped very fine
- 1/4 cup toasted sesame oil
- 1/4 rice wine vinegar
- splash of Mirin (Japanese Rice Wine), if you don’t have this ingredient or can’t find it, this marinade will still be good. I use Mirin in many recipes, and it’s got a great flavor. You can often find it in the alcohol section of your market or in the Asian Food Area (if your store has one).
- one tablespoon peanut butter (you can also use fresh roasted peanuts for a crunchy flavor and texture addition).
- 1/4 cup toasted black sesame seeds or white, but the black ones look much prettier
- a bunch of cilantro chopped finely
- five to six Shiso leaves chopped finely (this is a harder ingredient to find). I grow my own and love this flavor. It’s unlikely you will have this, but you may find a dried variety. I’ve never used it dry though, so I couldn’t tell you how much to use.
- juice of one to two limes or lemons
- one to two tablespoons of tamari
Combine in a small bowl or jar the sesame oil, vinegar, mirin, lime juice, tamari and ginger and mix well or shake up in the jar. Add the peanut butter and make sure it gets dissolved or blended in well. Put the chopped cabbage, chopped cilantro, chopped Shiso leaf and the toasted sesame seeds in a large bowl and mix well, then pour the dressing over this and toss well. This salad is good the next day. The flavors are a marinade for the cabbage, so it will get less crunchy as time goes by. You can garnish with fresh roasted peanuts or more cilantro. You can also experiment if you don’t have all of these ingredients and just do some combination. Enjoy!