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Asian Cabbage & Carrot Salad

Published: 08/03/2011 by Jewocity.com

» Parve Appetizers

A Rising star of Asian restaurants, usually served before dinner, and although that it only has just two ingredients (except dressing) many think there's so much more. This salad will become a permanent resident in your table.  And there is even a Bonus! It even tastes better the next day

A few weeks ago there was a small event in the workplace. While most of us made cakes with lots of ingredients and layers, one small salad without much pretension became the star of the party.

We asked for the recipe, and made some minor changes and here it is.
Some tips before you begin:
The salad tastes better the next day
It is important to add the sesame seeds before serving the salad so the roasted seeds taste will dominant.

Sesame oil is not mandatory but highly recommended to keep at home. A few drops of it and you can upgrade any salad or Asian dish (make sure not to add much of it because of his tendency to take over the flavors).

Asian Cabbage & Carrot Salad

Store inside a sealed box in the refrigerator (lasts about a week)

 

Ingredients:
Small white cabbage
2-3 carrots
Sesame Seeds

Sauce:
1/2 cup olive oil
1/2 cup sugar
1/4 cup boiling water
1/2 cup vinegar
1/2 cup soy
1 Tablespoon sesame oil
Salt and pepper

Preparation:

 

• Cut the cabbage into thin strips.
• Peel the carrots and continue to peel the shell to form thin strips of carrot.
• Cut the carrot strips in the middle (lengthwise) and then in half.
• Cut the carrot strips in the middle (lengthwise) and then in half.
• The soft slicing is designed to make the carrots to accompany the cabbage and not to be too dominant.
• Put the cabbage and carrots in a bowl.
• Dissolve the sugar in the boiling water.
• Add the rest of the sauce ingredients to the sugar water and stir well.
• Pour the dressing over the cabbage and carrots.
• Mix well until everything is covered.
• Place the salad to the refrigerator for an hour or two (preferably overnight).
• Roast the sesame seeds on a dry pan.
• Sprinkle over the salad and serve.
• For those who like, you can add green onion strips.