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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 10 |
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I replaced the chicken in the original recipe with cabbage and use coconut sugar for an extra bit of flavor... this is a hit wherever I take it, especially with my vegan friends! I think this tastes better prepared the day before. Ingredients:
1/4 cup sesame seeds |
1 (16 ounce) package pasta |
1/3 cup sesame oil (should smell slightly of sesame, light amber color) |
1/3 cup light soy sauce |
1/3 cup rice vinegar |
1 teaspoon toasted sesame oil (should smell strongly of sesame, very dark color) |
3 tablespoons coconut sugar crystals (or your sweetener of choice) |
1/2 teaspoon ground ginger |
1/4 teaspoon ground black pepper |
4 -5 cups shredded cabbage |
1/3 cup chopped fresh cilantro |
1/3 cup chopped green onion |
Directions:
1. Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
2. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
3. In a jar with a tight-fitting lid, combine oil, soy sauce, vinegar, sesame oil, sweetener, sesame seeds, ginger, and pepper. Shake well.
4. Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in cabbage, cilantro, and green onions.
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