Tuesday, August 18, 2009
Burmese Style Purple Cabbage Salad
To make this healthy, crunchy, spicy salad, sharpen up your vegetable knife and get ready for some serious shredding. Although specific quantities are furnished here, this is a flexible recipe, so don't worry about exact measurements. With its purple, red and green elements, this salad will beautify your table; share with friends and you'll receive enthusiastic reviews and invitations to pot luck parties!
1 medium head purple cabbage, thinly shredded
1 teaspoon sea salt
juice of 3 or more limes or lemons
1- 2 tablespoons rice vinegar
2 teaspoons maple syrup
2/3 cup unsalted roasted peanuts
2 tablespoons sesame seeds
2 tablespoons olive oil
3 tablespoons fresh ginger root, thinly sliced
1 tablespoon garlic, thinly sliced
1/4 teaspoon dried red pepper flakes
a few drops toasted hot sesame oil, to taste
1 handful fresh basil leaves, cut into pieces with scissors
1 sweet red pepper, thinly sliced
several whole basil sprigs for garnish
Toss shredded cabbage in a large bowl with sea salt, lime juice, vinegar and maple syrup and set aside. (This step may be done several hours ahead of serving. Keep in fridge until ready to serve).
Toast peanuts in a heavy iron skillet until fragrant; set aside to cool in a ceramic bowl or plate.
Toast sesame seeds in skillet until fragrant; set aside to cool in a ceramic bowl or plate.
Heat olive oil in skillet and saute ginger root until golden, adding more olive oil if needed; place on paper towel to cool.
Saute garlic in olive oil until golden, adding more olive oil if needed; place on paper towel to cool.
To assemble, toss cabbage mixture, add basil leaves and drizzle with a few drops of hot sesame oil. Taste and adjust seasoning, adding more sea salt, lime juice, or maple syrup if desired. Place cabbage mixture on a platter or in a wide glass bowl. Arrange red pepper slices in a mound in the center of cabbage.
Combine peanuts, sesame seeds, ginger, garlic, and red pepper flakes in a bowl and toss well. Spoon mixture in a ring around the sweet red pepper. Arrange basil sprigs in a circle around the edges of the salad.
To serve, place cabbage mixture on individual salad plates; add a spoonful of red pepper and toasted ingredients to each serving. Garnish with a few basil leaves and lime wedges.