This past weekend while going through my recipe files on my computer I found this recipe. I had gotten it in an email in August 2000, and have never made it. It uses ingredients that I have on hand right now from our produce baskets from our CSA, so I made it to go with our grilled chicken last night. It was delicious!
Chinese Cabbage Salad with Orange and Tahini Dressing
1 small head chinese cabbage
For the dressing:
2 tablespoons lemon or lime juice (I used freshly squeezed lemon juice)
1 T. soy sauce
1 T. apple cider vinegar (you could also use rice wine vinegar)
1 1/2 T. water
pepper to taste
1 clove garlic, minced
1 1/2 T. dark sesame oil
1/4 C. tahini
Slice the cabbage into thin ribbons. Peel oranges and cut into chunks or rounds.
Mix together the first 7 ingredients for the dressing and set aside. Blend together the tahini and oil. Then whisk into the other mixture. Should be thick. Once on the cabbage it will thin out. Toss dressing with cabbage and oranges
Recipe source: Whole Heart Organics
My variations: I added a sliced avocado to the salad as well.
I doubled the dressing and used 1/2 of it to marinate my chicken for the grill.