Recipe

Cabbage Fruit Salad Recipe

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Ingredients

Directions

Step #1 --DRESSING----- 1/4 c Soy sauce 1 ts Sesame oil 1 tb Cider vinegar Korean red pepper powder; or -or substitute less cayenne, -see note-Spice upING---- Salt & black pepper; to -taste 1) Steam the eggplant & cabbage in a large Dutch oven or steamer until the eggplant is soft & the cabbage is tender yet still firm, about 15 mins.
Step #2 Drain thoroughly & cool.
Step #3 2) Cut the eggplant into bite-size cubes, & chop the cabbage into bite-size pieces.
Step #4 3) In a large bowl, mix together the eggplant, tofu cubes, cabbage, & carrot.
Step #5 4) In a small bowl, mix together the dressing ingredients.
Step #6 Add the dressing to the cabbage-eggplant mixture & mix well.
Step #7 Add salt & pepper.
Step #8 Serve as soon as possible.
Step #9 PER SERVING: 115 cals, 6g protein, 2g fat (16% of cals), 17 g carb - estimated by publisher.
Step #10 SOURCE: Flavors of Korea: Delicious vegetarian cuisine / Deborah Coultrip-Davis, Young Sook Ramsay (1998 Book Publishing Co) kitpath@earthlink.
Step #11 net 3/99 NOTES : You will need 1/4 to 1/2 tsp Korean red pepper powder or half that measure of cayenne pepper.
Step #12 --.
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