Warm Cabbage Salad
|Green cabbage||2 Cup (32 tbs), cut into strips|
|Red cabbage||1 Cup (16 tbs), cut into strips|
|Leeks||1⁄2 Cup (8 tbs), sliced and separated into rings|
|Fresh mushrooms||1⁄2 Cup (8 tbs)|
|Zucchini||1⁄2 Cup (8 tbs)|
|Sesame oil||2 Teaspoon|
|Dijon mustard||2 Teaspoon|
|Caraway seed||To Taste|
|Freshly ground black pepper||To Taste|
1 In a nonstick skillet, put sesame oil and vinegar.
2 Add in cabbage, zucchini, leeks, and mushrooms, when the oil is hot and stir well.
3 Add mustard, caraway seed, and pepper, and stir until vegetables are tender crisp.
4 Serve immediately.