Asian Zucchini and Cabbage Salad Recipe

Asian Zucchini and Cabbage Salad Recipe

Asian Zucchini And Cabbage Salad Recipe

Asian Zucchini And Cabbage Salad Recipe

2 cups organic zucchini, cut into 2 inch strips
1 1/2 cups organic cabbage, shredded
1 organic carrot, grated
1 tablespoon salt
1 organic onion, chopped
2 cloves organic garlic, minced
3 tablespoons organic fresh ginger, chopped
3 tablespoons organic peanuts, finely chopped
2 tablespoons organic coconut oil
1/2 teaspoon organic red pepper flakes (or to taste)
1 teaspoon organic turmeric
1 teaspoon organic paprika
1 teaspoon organic sesame seeds
1/2 cup organic rice vinegar
2 tablespoons organic brown sugar (or other sweetener)

1.Prepare the zucchini, cabbage and carrots and place in a bowl. Sprinkle with salt and let sit covered for a few hours. Rinse in cold water and then drain.
2.Heat coconut oil in a large skilled or frying pan and then add onions, garlic and spices. Cook over low heat for about 5 minutes. Then stir in vinegar and brown sugar. Next add the zucchini, cabbage and carrot to the pan, cooking the mixture for 3 to 5 minutes. Cool to room temperature and then chill in the refrigerator for at least 2 hours. Garnish with peanuts and cilantro before serving.

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