RED CABBAGE SALAD
Red cabbage promotes blood circulation, nourishing and moisturizes the digestive tract, and is helpful in preventing constipation. It also has anti-inflammatory properties.
[cooked-sharing]
Finely slice the cabbage and set aside in a bowl.
Toast pine nuts in a heated wok. No need to add oil. The nuts will turn slightly brown. When done, add the nuts to the bowl of cabbage.
Heat your wok and add the oil.
Add the minced ginger and scallions and immediately add the peas and carrots.
Toss for 30 seconds to remove the cold essence.
Add the cabbage and pine nuts to the wok. Toss quickly then move mixture back into the bowl.
Add mung bean sprouts.
In a small jar, add the lemon juice, salt, mustard, pepper and honey. Shake well then pour over the cabbage. Toss the salad and enjoy.
Option: Add diced avocado in the last step if desired.
Ingredients
Directions
Finely slice the cabbage and set aside in a bowl.
Toast pine nuts in a heated wok. No need to add oil. The nuts will turn slightly brown. When done, add the nuts to the bowl of cabbage.
Heat your wok and add the oil.
Add the minced ginger and scallions and immediately add the peas and carrots.
Toss for 30 seconds to remove the cold essence.
Add the cabbage and pine nuts to the wok. Toss quickly then move mixture back into the bowl.
Add mung bean sprouts.
In a small jar, add the lemon juice, salt, mustard, pepper and honey. Shake well then pour over the cabbage. Toss the salad and enjoy.
Option: Add diced avocado in the last step if desired.
