A light dinner for a hot summer night
Preparing the cabbage
1/4 cup water
3/8 small head red cabbage, finely shredded
1 tablespoon and 1 teaspoon packed coconut sugar
2 tablespoon distilled white vinegar
1/8 teaspoon ground cumin
2 teaspoons sesame oil
Place water in a large saucepan, and stir in cabbage, coconut sugar, vinegar, cumin, and 1 tablespoon butter. Bring to a boil. Reduce heat, and cover. Simmer 45 minutes, stirring occasionally, until cabbage is tender. Stir in remaining sesame oil before serving.
Preparing the yam leaves
1-1/2 teaspoons sesame oil
1/2 (10 ounce) bag yam leaves
3/4 teaspoon garlic salt
Heat the olive oil in a large skillet over medium heat. Add the yam leaves to the skillet and cover; allow to cook for 5 minutes. Stir in the garlic salt and cover again for another 5 minutes; remove from heat.
Portion size 1 cup (250 mL)
1/3 cup (75 mL) balsamic vinegar
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) Dijon mustard
2 clove garlic, minced
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 tsp honey
- In liquid measure or small bowl, whisk together oil, vinegar, lemon juice, mustard, garlic, salt and pepper.
- For serving, place the yam leaves than the cabbage on the serving plate, then comes the tofu, sliced green onions and the bean sprouts. Pour the vinaigrette over the assembled salad and serve immediately.