Red Cabbage Asian Crunch Salad
The Food Evolution
The Food Evolution
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  • 2 Tablespoons Brown Rice Vinegar
  • Brown Rice
  • 2 Tablespoons Tamari
  • 1 teaspoon Maple Syrup
  • 1 Tablespoon Fresh Ginger, minced
  • 1 Tablespoon Light Sesame Oil
  • 1 Cup Red Onion, thinly sliced
  • 3 Cups Red Cabbage, shredded
  • 1 Cup Carrots, peeled and shredded
  • 1 Tablespoon Fresh Parsley, chopped for garnish
  • 1 Cup Cooked Brown Rice
  • 1 Tablespoon Toasted Sesame Oil
  • 3 minutes Add the red cabbage, carrots, and a pinch of salt and sauté until cabbage is slightly wilted, about 2 minutes Stir in the vinegar mixture and cook until the liquid is reduced by half and coats the vegetables. Remove from heat and sprinkle with fresh parsley and toasted brown rice. Enjoy! Yum!



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