Yield: 6-8 Servings Difficulty: Easy
Chef's Notes: This is one of the most popular salads in our deli for the spring season. For all of you who are always asking for the recipe, here it is. Chef Jyoti
INGREDIENTS:
Dressing:
1 cup olive oil
½ cup rice vinegar
¼ cup lemon juice
2 tablespoons. Bragg Liquid Amino
1 teaspoon grated fresh ginger
1 teaspoon chili flakes (optional)
1 treaspoon sea salt
Slaw:
1 small head napa cabbage, thinly sliced or julienne
¼ cup red cabbage, thinly sliced
1 medium carrot, thinly sliced or julienne
½ cup cilantro, chopped
½ cup holy basil (preferably), chopped
½ cup peanuts, toasted, chopped
¼ cup sesame seeds, toasted
1 tablespoon black sesame seeds, toasted (optional)
DIRECTIONS
Original Talley's recipe by Chef Jyoti Friedland
Copyright © 2006 Talley's Green Grocery