This salad is wonderfully crunchy and is dressed in a creamy, sesame ginger sauce – delicious Asian flavour for a refreshing summer salad. Make ahead and dress when ready to serve. Makes: 6 servings.
1/3 cup pumpkin seeds
2 cups shredded napa cabbage
2 cups shredded savoy or green cabbage
1 cup arugula leaves
2/3 cup thinly sliced celery
2/3 cup thinly sliced green onions, including green leaves
1 1/2 tablespoons rice vinegar
1 tablespoon sugar
1 tablespoon soy sauce
1/2 teaspoon minced garlic
1/4 teaspoon toasted sesame oil
1/4 teaspoon freshly grated ginger
1/2 cup mayonnaise
Freshly ground black pepper
- Toast the pumpkin seeds in a skillet on medium high heat, stirring constantly, until puffed and golden. About 4- 5 minutes. Set aside.
- Combine cabbage, arugula, celery, and green onions in a large bowl.
- In a small bowl, whisk together rice vinegar, sugar, soy sauce, garlic, sesame oil, and ginger until sugar has dissolved. Add mayonnaise and whisk until completely combined.
- Gently toss the cabbage mixture with the pumpkin seeds and the dressing. Note: Use about half the dressing at first and toss. Season with a little freshly ground black pepper. Add more dressing until the salad is coated to your taste.
NOTE: If you like a little heat you can add 1 small red chili pepper, finely chopped in step 3.