Chinese Cabbage Salad

Makes 4 servings

Mary Dando

ingredients

4 cups finely chopped napa cabbage
1/2 cup chopped scallion
1 medium tomato, seeds and excess pulp removed
Optional: 1/4 cup soaked hijiki seaweed or organic arame; 1 cup chopped chicken breast
Dressing
1 tsp grated fresh ginger
2 medium cloves garlic, pressed
1 TBS rice vinegar, or lemon juice
1 tsp honey
2 TBS soy sauce
1/4 tsp dry mustard
1 TBS extra virgin olive oil
salt and white pepper to taste

1
Optional: Rinse and soak hijiki or organic arame in 1 cup warm water until softened, about 10 minutes. Drain and squeeze out excess water when ready.
2
While hijiki or arame is soaking, chop cabbage, scallion and place in a bowl. Cut tomato in half and squeeze out seeds, cut out pulp, and slice in thin strips.
3
Whisk together dressing ingredients and toss with cabbage, tomato, and scallion (and hijiki or arame and/or chopped chicken if so desired). Sprinkle with sesame seeds.

Source: Mary Dando