Last Saturday our church had a fishing trip, and as is customary we did a fish fry on Sunday afternoon.
Seeing as how my wife and I are (pretty well, actually) following Whole30 this month, we knew we could not participate in said fry.
They usually cook some type of steamed shrimp so I knew we’d have a protein source, but I also knew the “salads” were going to be of the macaroni or potato variety, and if there had been any actual lettuce salads they would be coated with a creamy or sugary dressing.
This recipe was our response to that.
We wanted all of the flavor you might expect from an Asian salad without the sugary dressing, so we checked our fridge and this is what we came up with.
- 1/2 head green cabbage, sliced very thin
- 1/4 head red cabbage, sliced very thin
- 1/2 yellow pepper, sliced thin
- 1/2 red pepper, sliced thin
- 1 carrot, grated
- 1/2 red onion, sliced thin
- 1/4 c cashews, chopped
- 1-2 tbsp toasted sesame seeds
- 3 cloves garlic
- 3 green onions
- a few leaves of Thai basil
- 1 tbsp sesame oil
- 2 tbsp white vinegar (or rice vinegar)
- salt and pepper to taste
- 1 orange, wedged and sliced
- In a large bowl, toss together the cabbages, peppers, carrot, red onions, cashews, and sesame seeds.
- In a food processor, chop up the garlic, green onions, and basil. Add the oil and vinegar and process to blend.
- Toss the dressing and the salad together until coated well.
- Add the orange, whose wedges have been thirded or quartered, to the salad and toss well.
Taking it further
The day after we finished the salad, the idea struck me: ginger. The next time I make this I’ll add about 1/2 tsbp minced ginger into the mix to see what happens.
Also, if we had just been making this salad for ourselves, we would have added some fresh hot chiles. Probably half a cayenne or so.
Finally, if you want to keep it slow-carb and not paleo, take out the orange.
What’s your favorite non-salad salad to make?