The dressing was a ginger soy dressing:
2 cloves garlic, minced
2 tablespoons minced fresh ginger root
1/2 cup olive oil
1/3 cup rice vinegar
1/3 cup soy sauce
1/4 cup water
Agave to taste
Sunday, May 9, 2010
Cabbage is my new Kale
I was compelled, once again, to buy some cabbage at the store. This time around I chose green cabbage. My original idea was veggie wraps with a ginger dressing until I realized that cabbage would do better as part of a filling instead of the wrap itself. So, as I do, I then became excited to make a giant salad with added protein from lentils. Delicious as a meal and great for leftovers the next day!
The dressing was a ginger soy dressing:
2 cloves garlic, minced
2 tablespoons minced fresh ginger root
1/2 cup olive oil
1/3 cup rice vinegar
1/3 cup soy sauce
1/4 cup water
Agave to taste
This recipe made a good amount of dressing but no problem: I want to put it on everything! I'll have to make it again because in a clumsy moment I dropped the dressing jar and spilled it all over the floor. Dang.
The dressing was a ginger soy dressing:
2 cloves garlic, minced
2 tablespoons minced fresh ginger root
1/2 cup olive oil
1/3 cup rice vinegar
1/3 cup soy sauce
1/4 cup water
Agave to taste
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3 comments:
most delicious! i could eat this a thousand times over.
captcha: tizzle
(now i want twizzlers..)
i don't really have anything related to comment on ... but i did want to tell you that my friend amelia made a watermelon rind chutney, which we put generously over baked eggplant and spring onions. it was amazing. basically she pickled watermelon rinds with sweet things like cinnamon and cardamon. and then she set the blender loose. and then we set our stomachs loose.
i miss you.
also, bree, i want twizzlers, too.
hmmm. Wish I could post photo comments.
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