Red cabbage asian crunch salad

Discover the delicious harmony of flavors in this vibrant Red Cabbage Asian Crunch Salad. A perfect blend of freshness and crunch in every bite!

Ingredients:

• 2 tablespoons Brown Rice Vinegar
• 2 tablespoons Tamari
• 1 teaspoon Maple Syrup
• 1 tablespoon Fresh Ginger, minced
• 1 tablespoon Light Sesame Oil
• 1 cup Red Onion, thinly sliced
• Sea Salt to taste
• 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

Instructions:

1. Preheat oven to 400°F.
2. Prepare the Toasted Brown Rice by placing the cooked brown rice on a baking sheet lined with parchment paper. Drizzle toasted sesame oil over the rice and mix well to ensure an even coating. Spread the rice out in a uniform layer on the sheet and bake for 15 minutes.
3. Combine vinegar, tamari, maple syrup, and ginger in a small bowl and whisk until well blended.
4. Heat sesame oil in a large sauté pan over medium heat. Add the onion and a pinch of salt, and cook until the onions become translucent, approximately 3 minutes.
5. Introduce the red cabbage and carrots, along with a pinch of salt, into the pan. Sauté until the cabbage begins to wilt, approximately 2 minutes. Stir in the vinegar mixture and continue cooking until the liquid has reduced by half and coats the vegetables. Remove the pan from heat and sprinkle with freshly chopped parsley and the toasted brown rice. Serve and enjoy! Delicious!

Summary:

• Calories: 670 kcal
• Fat: 30 g
• Protein: 14 g
• Carbs: 91 g
• Potassium: 1359 mg
• Magnesium: 166 mg