Napa Cabbage and Bean Sprout Salad

More delicate in flavor than the standard round green Western variety, Napa cabbage, also known as Chinese cabbage, is a symbol of prosperity in China—its graceful image often appears in glass and porcelain figures. The former can be substituted, if necessary.

MAKES 4 SERVINGS

3 tablespoons reduced-sodium soy sauce

3 tablespoons plain rice vinegar

1 tablespoon toasted (dark) sesame oil

1 teaspoon brown sugar

1 teaspoon freshly grated ginger

1⁄2 teaspoon Chinese chili paste, or to taste (optional)

1 large clove garlic, finely chopped

Salt and freshly ground black pepper, to taste

4 cups thinly sliced Napa or green cabbage

4 cups fresh mung bean sprouts

1⁄2 medium red bell pepper (about 3 ounces), thinly sliced

2 to 3 scallions, white and green parts, thinly sliced

In a large bowl, whisk together the soy sauce, vinegar, oil, brown sugar, ginger, chili paste (if using), garlic, salt, and black pepper until blended. Let stand a few minutes to allow the flavors to blend. Add the remaining ingredients and toss well to thoroughly combine. Let stand 10 minutes to allow the flavors to blend. Toss again and serve at room temperature. Alternatively, cover and refrigerate 1 hour or overnight and serve chilled.

{PER SERVING} Calories 102 • Protein 5g • Total Fat 4g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 15g • Dietary Fiber 4g • Sodium 472mg

hancheng

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