Recipe By: Cooking Light, September 1997, p.130
4 cups shredded green cabbage
3/4 cup diagonally sliced green onions
1/2 cup shredded carrot
1/2 cup thinly sliced red bell pepper
2 tablespoons low-sodium tamari or soy sauce
1 tablespoon sesame seeds — toasted
1 tablespoon grated peeled fresh ginger
1 tablespoon mirin (sweet rice wine)
1 tablespoon rice vinegar
1 1/2 teaspoons dark sesame oil (or less, to taste)
2 teaspoons sugar
Combine all ingredients in a large bowl. Let stand at least 15 minutes.
Serving Size: 1/2 cup
October 10th, 2012 at 6:27 am
What I do to impart the sesame oil flavor, and scent, with far less fat, is to put a few drops of sesame oil on a clean folded up paper towel or napkin and rub it on the inside of the serving bowl. Sounds crazy but works great. Same concept as Italians rubbing garlic in the wooden salad bowls. Once that is done, toss the veggies in the bowl so they pick up just a hint of that sesame oil scent. That flavor is very light on the salad with virtually no fat, from the oil.