A tasty thai salad with a flavourful sesame, ginger dressing that is easy and quick to prepare.
Avg. 4.5/52 votes
1/2 small green cabbage (very finely chopped lenghtwise or julienned)
1/2 small red cabbage (very finely chopped lenghtwise or julienned)
1 pkg chow mein noodles
1 to 2 tbsps sesame seeds or pine nuts (or sliced blanched almonds)
1 carrot finely julienned (optional)
1 tbsp olive oil
1 tbsp sesame oil
5 to 6 tbsps dark soy sauce
5 to 6 tbsps rice vinegar shopping list
2 tbsps freshly squeezed lime juice
1 to 2 tsp freshly minced garlic (to taste)
1 tbsp freshly minced ginger root
2 tbsps sugar
1 to 2 tbsps cornstarch (mixed with a little bit of water or guar gum a thickening agent)
Prepare the dressing in a blender by mixing the vinegar, olive oil, sesame oil, soy sauce and the lime juice. Add the minced garlic and minced ginger root. Add the sugar for sweetness (adjust to taste). If you are using cornstarch and water as a thickening agent, put the dressing in a small saucepan on top of the stove and bring to a medium boil until the dressing is thickened (from 2 to 5 minutes) OR if you are using Guar Gum you do not need to cook the dressing on top of the stove as the dressing will thicken simply by mixing it.
Let stand for 15 to 30 minutes to allow the flavours to develop and let cool. Mix the two cabbages in a large bowl, add the sesame seeds or nuts and add the chow mein noodles. Add the dressing to taste, mix well and serve. Yields 6 to 8 servings. Keeps in the refrigerator for a few days up to a week..