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Kitchen Notebook

October 31, 2018

Savoy Cabbage Salad with Asian Pear Vinaigrette

15 Mins

  • Savoy Cabbage Salad with Asian Pear Vinaigrette
  • ½ Asian pear, peeled, cored, cut into large pieces
  • ¼ head Napa Cabbage, thinly sliced
  • 1 Red Pepper, sliced thinly
  • ¼ cup Cilantro Leaves
  • 1/3 cup peeled and very thinly sliced Purple Daikon
  • 1 2" piece Ginger, peeled, thinly sliced
  • ½ cup olive oil
  • 3 Tbsp Apple Cider Vinegar
  • 2 Tbsp Coconut Aminos
  • 2 tsp Lime Zest
  • ½ tsp Peppercorns
  • Kosher salt

 



Place ginger with oil in a small saucepan and cook over medium heat for about 10-15 minutes until golden brown. Let cool and strain ginger oil into a small bowl and set aside. Discard ginger.


Purée Asian pear, vinegar, coconut aminos, lime zest, and both peppercorns in a blender, scraping down sides of blender as needed, until smooth. With motor running, gradually add reserved ginger oil and blend until emulsified; season vinaigrette with salt.


In a medium bowl, toss together the cabbage, pepper slices and daikon. Pour the dressing over the salad; toss to combine, top with cilantro leaves and serve.




15 Mins Clean Eating Recipe Veg vegan Vegetarian

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15 Mins Clean Eating Recipe Veg vegan Vegetarian


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