Health food - Thai Corn Chowder & Cabbage Salad Part 2
|Napa cabbage head||1 Large, halved lengthwise and sliced very thin|
|Carrot||1 , peeled and grated|
|Green onions||1 Bunch (100 gm), chopped small|
|Tomato||1 Medium, seeded and chopped|
|Daikon radish||1 Cup (16 tbs), peeled and grated|
|Bean sprouts||1 Cup (16 tbs)|
|Sliced almonds||1⁄4 Cup (4 tbs) (Use Either Raw Or Roasted)|
|Fresh cilantro leaves||2 Tablespoon (As Garnish)|
|Soy sauce/Tamari||3 Tablespoon|
|Fresh lime juice||3 Tablespoon|
|Toasted sesame oil||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), chopped fine|
|Fresh ginger||1 Tablespoon, peeled and grated|
|Jalapeno chili||1 , seeded and chopped fine|
|Curry powder||1 Teaspoon|
|Finely chopped fresh mint/Tablespoon dried mint||1 Tablespoon|
|Kosher salt||To Taste|
|Freshly ground black pepper||To Taste|
In a medium-sized bowl, combine all the ingredients for the salad dressing. Whisk well and set aside.
In a large mixing bowl, combine all the ingredients for the salad except the cilantro. Add salad dressing and toss well. Garnish with cilantro leaves and serve.
- In a large mixing bowl, combine all the ingredients for the salad except the cilantro. Add salad dressing and toss well. Garnish with cilantro leaves and serve.
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