Meals Matter

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Contributed By: ljville
Kalyn's Kitchen

From kalynskitchen.blogspot.com:: "Adapted from the original SBD Book."

Ingredients

6 cups Green cabbage, sliced in strips (about 1/2 large head of cabbage)

2 t Sesame seeds, toasted

2 t Peanuts (or more)

Dressing:

2 t Rice vinegar (don't use seasoned vinegar, which contains sugar)

1 t Sesame oil

1 t Agave nectar (can use honey but agave nectar is lower on the glycemic index)

1/8 tsp. Thai Chili Garlic Paste (or use a few drops of your favorite hot sauce)

1/8 tsp. Grated ginger (I used ginger puree from a jar)

Preparation

Slice cabbage in strips about 3/8 inch wide, cutting strips in half crosswise is they are too long. Mix rice vinegar, sesame oil, agave nectar, Thai Chili Garlic Paste and ginger in a small jar and shake to combine. (Can also whisk together in a bowl.) Toast sesame seeds about 1 minute in a small dry pan, until they start to be fragrant and slightly browned. Put cabbage strips into mixing bowl, toss well with dressing, arrange on individual serving plates and sprinkle with sesame seeds and peanuts.

Cook's Notes

From kalynskitchen.blogspot.com: "This salad is a perfect side dish for any phase of the South Beach Diet. It would taste great with something like Grilled Ginger Soy Pork Chops or Grilled Fusion Chicken."

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