Asian Cabbage and Brussels Sprouts Salad

Asian Cabbage and Brussels Sprouts Salad

A basic condiment in China, Southeast Asia and Japan; soy sauce is made from a fermented mixture of soya bean, wheat, water and salt. The soya bean has been known in China since antiquity and was introduced to Japan in the 6th century. European travelers discovered it in the 17th century.

 

For the dressing:

⅔ cup mirin

4 tablespoons soy sauce

3 tablespoons AVOCARE Extra Virgin Natural Avocado Oil

2 tablespoons sesame oil

2 tablespoons sugar

3 teaspoons rice vinegar

 

For the greens:

1 head Napa cabbage, shredded

¼ purple cabbage, shredded

1 cup Brussels sprouts, shredded

2 carrots, peeled and cut into ribbons

2 scallions, white and light green parts only, thinly sliced

¼ cup cilantro, chopped

¼ cup mint leaves, chopped

½ slivered almonds, toasted

salt and pepper to taste

 

  1. In a small bowl whisk together the mirin, soy sauce, avocado oil, sesame oil, sugar and rice vinegar. Set aside.
  2. Finely chop the cabbage and Brussels sprouts and place in a large bowl. Using a potato peeler, shave the carrot and add to the bowl.
  3. Add the scallions, cilantro, mint, toasted almonds, salt and pepper and toss. Add enough dressing to coat, toss well, taste, adjust seasoning and serve.

Serves 8 to 10

This recipe is from AVOCARE spokesperson, Maite Gomez-Rejón. Visit her site ArtBites here.