6 to 8 full servings
Saladmaster Food Processor
3.5 Qt. Double Walled Bowl
small mixing bowl
Certified Chef and Culinary Nutritionist, Marni uses passion and experience to educate individuals on how to adopt a realistic plant-based diet that is both simple and delicious. www.marniwasserman.com
This salad makes a great addition to any meal. It is light and crunchy. Napa cabbage leaves are made of primarily water- in which case it is low in calories. If edamame is added into the salad it will boost up the protein content in the salad. It is also loaded with calcium and healthy fat from the sesame and sunflower seeds.
napa cabbage, washed and shredded, use Cone #2
shelled cooked edamame (optional)
toasted sunflower seeds
black sesame seeds
arame, soaked for 20 minutes and drained
brown rice syrup
brown rice vinegar
small or medium
onion, shredded, use Cone #1
1 - 2
garlic, shredded, use Cone #1
- Place the cabbage in a large salad bowl with the edamame.
- In a smaller bowl, combine all the ingredients for the dressing and mix well.
- Pour over the salad mixture in the bowl, then top with the seeds and arame.
- Toss well to combine and serve immediately.
I could not shred the Nappa
I could not shred the Nappa cabbage. It just turned into mush.
I could not shred the napa
I could not shred the napa cabbage. It just turned into mush.