Spontaneous Stir-fry Salad
From sharebear1 14 years ago
- 15 minutes to make
- Serves 4
This salad is made with cabbage and fragrant Asian herbs to give it a unique taste. Topped with pomegranate seeds it perfect for the holidays.
Ingredients
- Salad shopping list
- 1 small red cabbage (about 1/2 pound), quartered shopping list
- 1 small green cabbage (about 1/2 pound), quartered shopping list
- 3 tablespoons extra-virgin olive oil shopping list
- salt shopping list
- 1 large Asian pear--peeled, cored and cut into matchsticks (about 1 cup) shopping list
- 1/4 cup mixed herbs, such as Thai basil, mint and cilantro shopping list
- 1/4 cup pomegranate seeds (from about 1/4 pomegranate) shopping list
- vinaigrette shopping list
- 1/4 cup extra-virgin olive oil shopping list
- 1/2 teaspoon finely grated lime zest shopping list
- 2 tablespoons fresh lime juice shopping list
- 1 tablespoon rice wine vinegar shopping list
- 1 serrano chile--roasted, seeded and finely chopped (about 1½ teaspoons) shopping list
- salt shopping list
How to make it
- 1. Make the salad: Brush the red and green cabbage with the olive oil and sprinkle with salt. In a large cast-iron skillet, cook the cabbage over high heat until brown on all sides and slightly soft, about 5 minutes. Let the cabbage cool to room temperature, then core and thinly slice.
- 2. While the cabbage cools, make the vinaigrette: In a small bowl, whisk the olive oil with the lime zest, lime juice, rice wine vinegar and serrano chile. Season to taste with salt and set aside.
- 3. In a large bowl, combine the pear with the red and green cabbage, herbs and pomegranate seeds. Toss with the vinaigrette and season to taste with salt. Divide among 4 plates and serve immediately.
People Who Like This Dish 3
- gourmetana London, UK
- ttaaccoo Buffalo, NY
- sharebear1 Coon Rapids, MN
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