Asian Cabbage Salad with Sriracha and Sesame
What do you need?
How to make?
6 cups green cabbage, sliced in strips
1/4 cup sliced green onion
2 T sesame seeds, toasted
1/4 cup barely chopped peanuts
2 T rice vinegar
1 T soy sauce
1 T sesame oil
4 tsp. granulated Monk Fruit ,sweetener, granulated Stevia sweetener, or sweetener of your choice
1 tsp. Sriracha Sauce
1 tsp. grated ginger
1 tsp. minced garlic or garlic puree from a jar
Mix together rice vinegar, soy sauce sesame oil, granulated Monk Fruit ,sweetener, granulated Stevia sweetener, or sweetener of your choice, Sriracha Sauce, ginger puree, and garlic puree to make the dressing. Thinly slice cabbage, cutting slices in half crosswise if they’re long. Slice green onions, slightly chop peanuts, and measure out the sesame seeds. Put cabbage strips into mixing bowl and toss with the sliced green onions. Then add dressing and toss cabbage well with dressing. Add peanuts and sesame seeds and toss again (reserving a few peanuts and sesame seeds to sprinkle on the top. Serve right away. When I made this there were no leftovers, so I’m not sure how well it will keep in the fridge, but I’m guessing it’s best freshly made.