Marinated Steamed Cabbage Salad

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steamed cabbage

Marinated Steamed Cabbage Salad

Gluten-free, lactose-free, FODMAP friendly

This lightly cooked salad improves over several days and keeps well in the fridge.

Ingredients

  • ½ small head cabbage*
  • 1 or 2 small carrots
  • 3 Tbsp seasoned rice vinegar
  • 1-2 tsp extra-virgin olive oil
  • 2 tsp sesame oil
  • salt and pepper to taste

Instructions

  1. Cut cabbage into thin wedges, then pull the wedges apart and scatter the shreds in a steamer basket. Peel carrot(s) and either shred or else cut in 2” matchsticks, and add to the steamer basket.
  2. Steam the veggies about 8 minutes, until as soft as you like them. If you can digest them tender-crisp, lucky you!
  3. Drain veggies well. Transfer them into a deep, wide jar. I like large Adams Peanut Butter jars. Don’t put hot foods into plastics!
  4. Mix remaining ingredients in a small bowl. Pour over veggies in the jar, cover tightly and shake well. Refrigerate 2 hours to several days. Shake several times over the next few hours to redistribute the marinade.
  5. I serve this as a cold salad, but I think it would be tasty as a warm side dish.

 

*Note: Use common round-headed cabbage. Napa cabbage is not FODMAP friendly. I haven’t been able to find FODMAP data on red cabbage, although I’m tempted to try it.

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