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| Blanched Thai Cabbage |
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| Prep Time : 5 minutes |
| Cooking Time : 5 minutes |
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| Yields : 4 servings |
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| Ingredients : |
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1 small cabbage, shredded (about 4 cups)
2 fresh red chilies, seeded and finely cut into strips
3 cloves garlic, minced
2 tablespoons coconut oil
Dressing
1/2 cup rice milk
1 1/2 tablespoons fish sauce (use 1 tablespoon tamari for veggie option)
2 tablespoons lime juice
2 teaspoons curry
1 tablespoon unsweetened shredded coconu |
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| Directions : |
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1. Combine dressing ingredients in a bowl and whisk well. Cover and refrigerate.
2. Bring a pot of water 2/3 full to a boil. Blanch the cabbage for 1 minute. Drain cabbage and put in a salad bowl.
3. Heat a small pan over medium heat. Add the oil, coating the pan. Add the garlic and chilies; stir fry until the garlic is browned, then remove from heat.
4. Mix the dressing with the cabbage, garlic, chili and oil in a salad bowl.
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| Variations : |
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| Sprinkle with roasted peanuts, coarsely chopped. |
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| The statements on this web page have not been evaluated by the Food and Drug Administration. Symmetry products are not meant to diagnose, treat, cure or prevent any disease. In all matters related to your health please contact a qualified, licensed health practitioner. |
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