STIR FRY CABBAGE SALAD

By BobD

Ingredients

• Salad
• 1 small red cabbage (about 1/2 pound), quartered
• 1 small green cabbage (about 1/2 pound), quartered
• 3 tablespoons extra-virgin olive oil
• Salt
• 1 large Asian pear--peeled, cored and cut into matchsticks (about 1 cup)
• 1/4 cup mixed herbs, such as Thai basil, mint and cilantro
• 1/4 cup pomegranate seeds (from about 1/4 pomegranate)
• Vinaigrette
• 1/4 cup extra-virgin olive oil
• 1/2 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 1 1/2 teaspoons)
• Salt

Details

Servings 4

Preparation

Step 1

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.