Spontaneous Stir-fry Salad |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This salad is made with cabbage and fragrant Asian herbs to give it a unique taste. Topped with pomegranate seeds it perfect for the holidays. Ingredients:
salad |
1 small red cabbage (about 1/2 pound), quartered |
1 small green cabbage (about 1/2 pound), quartered |
3 tablespoons extra-virgin olive oil |
salt |
1 large asian pear--peeled, cored and cut into matchsticks (about 1 cup) |
1/4 cup mixed herbs, such as thai basil, mint and cilantro |
1/4 cup pomegranate seeds (from about 1/4 pomegranate) |
vinaigrette |
1/4 cup extra-virgin olive oil |
1/2 teaspoon finely grated lime zest |
2 tablespoons fresh lime juice |
1 tablespoon rice wine vinegar |
1 serrano chile--roasted, seeded and finely chopped (about 11/2 teaspoons) |
salt |
Directions:
1. 1. Make the salad: Brush the red and green cabbage with the olive oil and sprinkle with salt. In a large cast-iron skillet, cook the cabbage over high heat until brown on all sides and slightly soft, about 5 minutes. Let the cabbage cool to room temperature, then core and thinly slice.
2. 2. While the cabbage cools, make the vinaigrette: In a small bowl, whisk the olive oil with the lime zest, lime juice, rice wine vinegar and serrano chile. Season to taste with salt and set aside.
3. 3. In a large bowl, combine the pear with the red and green cabbage, herbs and pomegranate seeds. Toss with the vinaigrette and season to taste with salt. Divide among 4 plates and serve immediately.
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