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Monday, 21 April 2014

Marinated Asian Salad with Savoy Cabbage

This marinated salad is delicious and makes a great base for mock noodle dishes. Feel free to adjust the amount of spice added to your preferred level of flavour.

  • 1 small head of Savoy cabbage
  • 2 cups cucumber or zucchini, julienne
  • 2 Tbsp olive oil
  • 2 Tbsp soy sauce
  • 1 Tbsp white vinegar
  • 2 cloves of garlic 
  • 1 tsp Chinese 5 spice
  • 1/2 tsp cayenne
  • stevia to taste

  1. Cut the cabbage in half through the center of the stem.  Lay the head flat and cut 1/4 inch ribbons.  Remove the firm stem.  Set aside. 
  2. Julienne the cucumber or zucchini.
  3. Whisk together the oil, soy sauce, vinegar, stevia and, if desired garlic, 5 spice and cayenne, in a large glass bowl. Add the cabbage, cucumber (or zucchini) into the mixing bowl and toss well to coat.  Let stand 5 minutes and toss again.  
  4. You can eat the salad as is or make it more tender in one of two ways:
    • Place bowl of mixture in the bottom of a dehydrator at 115 degrees for 30 minutes.  Toss again and continue to dehydrate until cabbage “noodles” are tender to the tooth. OR
    • Spread mixture on a tray and bake in an oven on lowest temp (115 if possible) for 15 minutes.

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