Monday, February 28, 2011

Meatless Monday: Ginger Cabbage Salad


Raw Cabbage (50 gr.)
Mung Bean Sprouts (30 gr.)
1 carrot
1 red onion
1/2 broccoli (50 gr.)
Grated fresh ginger (10 gr.)

Extra virgin olive oil
Soy Sauce


1. Cut the cabbage very thin and put it aside. Slice the onion very thin and place it in pan with oil, then add the mung bean sprouts, broccoli and carrots sliced very thin (with a potato peeler is very good) and saute them for 15 min. Add a bit of soy sauce and salt to taste.
2. Separately, roast the fresh grated ginger with a tablespoon of oil till golden brown.
3. Add to the base of the sauteed vegetables, raw cabbage and ginger.


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