1 small head napa (Chinese) cabbage, cored and cut into 1-inch squares (about 8 cups)
2 cloves garlic, minced
1/4 cup water
2 tablespoons distilled white vinegar
1 tablespoon toasted sesame oil
2 teaspoons finely grated fresh ginger
3/4 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon crushed red pepper
3 scallions, sliced
1 carrot, peeled and grated
Directions :
1. Combine cabbage, garlic and water in a large saucepan and bring to a boil over high heat. Reduce heat to medium-low and cook, stirring once or twice,until tender, 4 to 5 minutes.
2. Meanwhile, whisk vinegar, oil, ginger, salt, sugar and crushed red pepper in a large bowl.
3. Add the cabbage, scallions and carrot to the bowl and toss to combine.Refrigerate for about 25 minutes before serving.
Makes 8 servings, 1/2 cup each
Active Time: 15 minutes
Total Time: 40 minutes
Ease of Preparation : Easy
NUTRITION INFORMATION: Per serving:
37 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 4 g carbohydrate; 1 g protein; 1 g fiber; 235 mg sodium; 47 mg potassium.
Nutrition bonus: Vitamin A (50% daily value), Vitamin C (40% dv). 0 Carbohydrate Servings Exchanges: 1 vegetable
This quick, spicy, tangy cabbage side dish stands in for the traditional salty Korean staple. Unlike fermented kimchi, this quick variation is best eaten shortly after preparing and does not keep its crunchy texture when stored. Enjoy it with grilled meats or chicken.
ChupaNote: I doubled the garlic, ginger, red pepper and scallions. Used Japanese rice vinegar instead of distilled. We call it 'Korean Coleslaw'!!!!
Source: EatingWell, March/April 2007
Formatted by : Chupa Babi in MC: 03.11.07
