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Posts Tagged ‘sesame’

With this week’s Gluten Free Menu Swap theme of light and easy for summer, I thought I would post this recipe. We have fallen in love with napa cabbage chopped salads and slaws. This one was inspired by a couple of the napa cabbage recipes over at Kalyn’s Kitchen where she blogs about South Beach Diet recipes. Many, if not most, of her recipes are naturally gluten free or easily modified with minimal substitutions. But that doesn’t mean that they are missing any flavor! We’ve just loved everything we’ve made from Kalyn’s blog. (This is starting to sound like an Adopt a Gluten Free Blogger post…hmmm.) Thanks for the inspiration Kalyn!

Napa Cabbage Salad with Sesame-Ginger Dressing

Inspired by Kalyn’s Kitchen

This makes a lot so feel free to make only half but it is a great dish to take to a potluck or picnic.

8-10 cups napa cabbage, sliced or shredded

2 cups shredded carrots

2 cups red bell pepper, sliced, matchstick sized

1/2 cup green onions, sliced

2-1/2 cups edamame, shelled and cooked

1/4 cup toasted sesame seeds

Dressing:

1/4 cup rice vinegar

1 Tbsp sesame oil

1 tsp toasted sesame oil

1-2 Tbsp agave nectar or honey

1-1/2 Tbsp ginger, grated on your Microplane

1/4 tsp pepper

1/2 tsp salt

1/4 cup olive oil, light-tasting, I used a light and fresh Spanish olive oil

Toss together all of the salad ingredients, except the sesame seeds, in the largest bowl you have. In a mason jar with a lid, mix together all of the dressing ingredients and give it a good shake. Taste and add more salt if needed. Or ginger. Or sweetener. Or whatever.

Start small and stir some of the dressing into the salad. Add more if you would like. Adjust it to your preferences. Top with sesame seeds.

If you won’t be eating this all at one time, I would suggest keeping the edamame in a separate bowl and adding it when just before eating it. Same with the sesame seeds. We were able to eat this salad for an entire week because I kept the salad and dressing ingredients separate until we were ready to eat it.

Do you have a favorite napa cabbage recipe?

This recipe was submitted to Slightly Indulgent Tuesdays over at Simply Sugar and Gluten Free. As well, this recipe was cross-posted over at Gluten Free Easily’s Virtual Support Group.

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A couple weeks ago we ventured to the international market to get just a couple things. Uh-huh. As always we bought more than we went in for, but it was worth it! One of the items we bought was frozen lotus root. Whenever we see lotus root, my husband asks me to make him some just like ate in China. Since I haven’t tasted what he ate in China, I had to go looking for some ideas on what to do with it.

My first stop was Book of Yum. Sea always has great ethnic and vegetarian recipes on her blog. I found her recipe for Lotus Root Sesame Stir-Fry and decided it was the one to try.

We had the lotus root with some brown rice, fried tofu and a small salad with a sesame-soy dressing. The whole meal got full approval from the hubby. Although he did say that he would like the lotus root to have more of a vinegar flavor. But he really likes vinegar. And all of his food memories of China involve vinegar. So next time we will have to try our own recipe – with vinegar!

The lotus root that we bought was frozen. I thawed it slightly under cold water and then left it to drain and thaw in the colander for a bit. It was also pre-sliced and the slices seemed thick, about 3/8″, so I sliced each of them in half so that they would crisp up better. This seemed to work out well.

We only used half of the bag of lotus root for this meal so I have been finding other ways to use it. I did make Sea’s Lotus Root Chips and they weren’t bad but I think I may not have baked them long enough or the slices were too thick; they didn’t crisp up as well as I thought they should. We may try again in the future. I did add them to a recent stir-fry and they were tasty in there.

Our garden has been producing a lot of lettuce and we are trying to keep up with it, so I added a salad to this meal. Also to have a bit of green vegetables with our meal. I have been trying to make more of our own salad dressings lately so that we can better control the ingredients and the fat and sugar content. But most traditional vinaigrette recipes I find are the standard 3:1 ratio of oil to vinegar and this feels too heavy on the oil for me. So I have been playing around with less oil.

I have found that I like to use a small (pint or less) glass Mason jar with a lid to make and store the dressing in, that way you can shake it up well when you are ready to use. But this time I only wanted to make a little bit of dressing, specific to this meal and didn’t want a lot of leftovers. Below is what I came up with. It swings wide from the traditional ratio but it was tasty and complemented the meal well.

Sesame – Soy Salad Dressing

1 Tbsp toasted sesame oil

2 Tbsp soy sauce, gluten free

2 Tbsp rice vinegar

2 tsp sugar

ground ginger

garlic powder

Mix all ingredients together in a glass jar or whisk in a small bowl.

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