Watercress, Cabbage, and Tomato Slaw with Ginger Dressing

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Book Description

Crammed with innovative ideas for delightfully informal gatherings and hundreds of globally inspired, big-flavored vegetarian recipes, Entertaining for a Veggie Planet proves that having friends over — whether for the season finale of a favorite TV show or for a book group discussion — is not only easy, it"s fun. Emmons"s dishes offer endless possibilities for vegetarians, vegans, and anyone else in search of a satisfying meal.

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Entertaining for a Veggie Planet: 250 Down-to-Earth Recipes

Authors: Didi Emmons

Date: June 2003

ISBN: 0618104518

Publisher: Houghton Mifflin Co

Paperback

ORDER/INFO

Watercress, Cabbage, and Tomato Slaw
with Ginger Dressing
Recipe from: Entertaining for a Veggie Planet
by Didi Emmons
Cookbook Heaven at Recipelink.com

Something supernatural happens when you combine these ingredients. The dried coconut adds crunch, and even coconutphobes love this salad. I like to add a teaspoon of toasted rice powder to dish (available at Asian markets) or a handful of mint leaves.

Servings: 4

1 small bunch watercress
2 cups green cabbage, sliced as thinly as possible
1 large tomato or 2 plum tomatoes, cut into 1/2-inch cubes
1/4 cup chopped unsalted roasted peanuts
2 tablespoons dried, unsweetened coconut
Dressing:
1/4 cup fresh lime juice (2 juicy limes)
2 teaspoons kosher salt or Asian fish sauce to taste
3 1/2 tablespoons peeled and minced fresh ginger
1 tablespoon sugar
2 tablespoons toasted sesame seeds for garnish

Cut off and discard the bottom 1/2 inch of the watercress stems. Chop the entire bunch, including the remaining stems, into 1-inch pieces. In a medium bowl, combine the watercress, cabbage, tomato, peanuts, and coconut.

To make the dressing: In a small bowl, combine the lime juice, salt or fish sauce, ginger, and sugar, stirring until the sugar dissolves.

Pour the dressing over the salad and toss well to coat. Sprinkle the salad with the sesame seeds and serve at room temperature, or refrigerate for up to 2 hours and serve cold.

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