Asian Cabbage Salad
½ head green cabbage, chopped in 4 sections & sliced thinly
2 carrots, peeled & grated (or julienned)
1 red bell pepper, diced finely
4 cloves garlic (or to taste), diced finely
1 tsp fresh ginger (or to taste with dried ginger)
½ small can bamboo shoots, sliced thinly
1 onion (about 1 cup), sliced thinly
*optional - 2 cups cooked & shredded chicken
Mix together & set aside:
• 6 Tbsp soy sauce
• 1 tsp sherry vinegar (or rice wine vinegar)
• 2 Tbsp sesame oil
• 1 ½ tsp pepper
• 1 ½ tsp sugar
*optional - hot chili sauce
We created this recipe for egg rolls one night, but it’s great without the deep fried wrapper – cold or hot!
Heat 2 Tbsp vegetable oil in a 12” sauté pan (or any wide/deep saucepan) over medium-high heat and
sauté onion, carrot & bell pepper for 3 minutes. Add garlic & ginger and sauté 2 minutes more.

Add cabbage & stir. Cover for a few minutes to wilt cabbage, stir again & add sauce set aside earlier.
Continue stirring until cabbage cooks down, but is still crunchy. If using chicken, add during this step.

Adjust seasonings to taste, adding salt if needed, & enjoy, or let cool a little & use as egg roll filling