INSIDE MY KITCHEN: ASIAN TRI-COLORE CABBAGE SALAD

This salad is a light and refreshing side or starter that gets better and better the longer it marinates in the dressing. It is a healthy spin on the traditional mayo laden coleslaw.  It has many detoxifying nutrients.  Serves a dual purpose...stimulate your tongue and cleanse your body. 

You may think that making a salad out of 3 types of cabbage is going to be bitter...well you are right.  However, my asian sesame ponzu dressing is sweet and salty enough to counterbalance the bitterness and create perfect harmony in your mouth.

This is also great with left over rotisserie chicken, grilled shrimp and even a piece of roasted salmon.  I paired this side dish with Grilled Shrimp Enchiladas with Guajillo Salsa.  

Lets get started...The three colors of cabbage I used were green endive, green cabbage, and radicchio.

RECIPE:

1/2ea  Green Cabbage

1ea  Belgian/Green Endive

1/2ea  Radicchio

5T  Toasted Sesame Seeds

1/2ea  Green Apple

1bu  Cilantro

1/2C  Sesame Ponzu Vinaigrette (recipe follows)

Using a chefs knife and a cutting board, julienne or thinly cut the green/belgian endive.  

Next cut the green cabbage and radicchio into quarters to make it easier for you to maneuver.  Thinly slice the green cabbage and the radicchio.  Using half the green apple, cut 1/8" slices and then thinly slice into matchsticks.

Place the tri-colored shredded cabbage into a mixing bowl with the sesame seeds, green apple, cilantro, and sesame ponzu vinaigrette.  Cover and refrigerate for atleast 20 minutes before serving.

Enjoy.

SESAME PONZU VINAIGRETTE:

1/2C  Ponzu Sauce/Japanese Citrus Seasoning (found at most specialty stores)

4T  Honey

2T  Ginger (minced)

1/2C  Olive Oil

1/4C  Sesame Oil

In a blender combine first three ingredients.  Slowly drizzle the oils in one at a time.  Store in fridge for up to 12 days.