Asian Stir-Fry Salad Recipe - Chef Recipe | Tasting Table
Prep Time:
Cook Time:
Servings:
4 servings
Ingredients
  • 1 small red cabbage (about ½ pound), quartered
  • 1 small green cabbage (about ½ pound), quartered
  • 3 tablespoons extra-virgin olive oil
  • Salt
  • 1 large Asian pear--peeled, cored and cut into matchsticks (about 1 cup)
  • ¼ cup mixed herbs, such as Thai basil, mint and cilantro
  • ¼ cup pomegranate seeds (from about ¼ pomegranate)
  • ¼ cup extra-virgin olive oil
  • ½ teaspoon finely grated lime zest
  • 2 tablespoons fresh lime juice
  • 1 tablespoon rice wine vinegar
  • 1 small Thai bird or serrano chile--roasted, seeded and finely chopped (about 1½ teaspoons)
  • Salt
Directions
  1. Make the salad: Brush the red and green cabbage with the olive oil and sprinkle with salt. In a large cast-iron skillet, cook the cabbage over high heat until brown on all sides and slightly soft, about 5 minutes. Let the cabbage cool to room temperature, then core and thinly slice.
  2. While the cabbage cools, make the vinaigrette: In a small bowl, whisk the olive oil with the lime zest, lime juice, rice wine vinegar and chile. Season to taste with salt and set aside.
  3. In a large bowl, combine the pear with the red and green cabbage, herbs and pomegranate seeds. Toss with the vinaigrette and season to taste with salt. Divide among 4 plates and serve immediately.