By Chef: Gena Hemshaw
Posted: May 28, 201
In need of a fresh and flavorful idea for dinner tonight? This salad combines simple wholesome ingredients to create the perfect Asian inspired side salad. The crunch of sesame gomasio combines with juicy fresh nutrient rich purple cabbage and sugar snap peas for an enlightening taste of Spring. The salad is then ever so lightly dressed with rice wine vinegar and a drizzle of high quality sesame oil. If you’re wanting an even lower fat version Chef Gena Hemshaw tells us that the sesame oil can be left out. This recipe calls for light steaming of your snap peas, but they can also be consumed raw, it is up to you. What a healthy addition to a meal!
- 4 cups sugar snap peas, washed
- 1 3/4 cup shredded red cabbage
- 1 scant tsp sesame oil
- 2 tbsp rice wine vinegar
- 2 tsp nama shoyu or tamari
For the gomasio:
- 1 cup sesame seeds
- 1 1/2 tsp sea salt (this is in keeping with traditional ratios of seed to salt, but you can absolutely reduce the salt to 1 tsp if you follow a lower sodium diet)
- 2 tbsp kelp, dulse, or nori granules
1. To make the gomasio, place the sesame seeds in a cast iron skillet or nonstick pan over medium heat. Toast, stirring constantly, for about 8-10 minutes. Remove from heat immediately if they brown quickly!
2. Toss sesame seeds with the salt and the kelp. Pulse in a food processor, or serve as is!
3. To make salad, lightly steam sugar snap peas. Combine them with the cabbage, oil, vinegar, and tamari. Toss gently, divide into four bowls, and sprinkle with a tablespoon or two of gomasio each.