- Total Time:
- Recipe By:
- Graham Kerr
- 1 head Napa Cabbage washed and cored
- 1/3 Hot House Cucumbers (English Cucumber)
- 6 Scallions cut diagonallly into 1/2 inch pieces
- 1 cup Mung Bean Sprouts rinsed and loosely packed
- 4 cups Organic Spinach washed and stemmed
- 30 Cilantro Leaves very finely sliced
- 1 Organic Limes peeled sectioned chopped and juice reserved
- 2 tablespoons Pepitas/Raw Pumpkin Seeds
- 1 large Papaya ripe peeled and cut into 1/2 inch cubes or scooped in balls (reserve seeds)
- 4 slices Organic Ginger peeled about 1/4 inch thick
- 2 cloves Organic Garlic peeled and thinly sliced
- 1 teaspoon Mustard Powder
- 1 tablespoon Papaya Seeds
- 1/2 cup Rice Vinegar
- 1/4 cup Light Olive Oil
- 1 tablespoon Brown Sugar
- 1 tablespoon Tamari (Low Sodium)
To prepare the salad: pick out 6 of the nicest, largest cabbage leaves and refrigerate the rest for another use. Cut out the white stems and slice them crosswise into strips. You should have about 1 cup. Wrap the leaves loosely in a towel and refrigerate.
Peel the cucumber and trim the sides flat so that it forms a long rectangle, then cut into a 1/2 inch dice.
Put the cabbage stems, cucumber, onions, sprouts, spinach, cilantro, lime, lime juice, and pumpkin seeds in a large salad spinner. Add the papaya and toss gently. Refrigerate the ingredients in the salad spinner until ready to serve.
To prepare the dressing: process the ginger, garlic, mustard powder, papaya seeds, rice vinegar, oil, brown sugar, and tamari in a blender at high speed for about 1 minute.
Pour the dressing over the greens in the salad spinner. Give the spinner a few good turns to allow the extra dressing to spin off. Collect the dressing from the bottom of the spinner and sprinkle 2 tablespoons over the top of the greens. The leftover dressing will keep in the refrigerator for several days. Place a chilled cabbage leaf on each salad plate and arrange a portion of the salad on top.
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