Sesame-Soy Cabbage Wedge Salad

Classic Asian flavours offer a twist on the wedge salad. Thin wedges of firm Savoy cabbage topped with colourful crispy vegetables and gingery sautéed mushrooms all accented with a creamy Sesame-Soy Dressing, crunchy seeds and peanuts bring a new taste sensation to every bite. For a heartier main-course salad, add 1 cup (250 mL) cooked shelled edamame or 1½ cups (375 mL) shredded cooked chicken or cooked shrimp.

1 tbsp (15 mL) sesame seeds

2 tbsp (30 mL) cold-pressed soybean or canola oil

8 oz (225 g) cremini or white mushrooms, sliced

2 green onions, sliced

1 tbsp (15 mL) minced ginger

½ Savoy or green cabbage Sesame-Soy Dressing (recipe on page 92) 1 carrot, julienned

½ English cucumber, julienned

¼ cup (60 mL) fresh cilantro leaves, torn Radish or mixed microgreens or seedlings Chopped peanuts

1 Heat a large skillet over medium heat. Add sesame seeds and toast, stirring, for about 3 minutes or until golden and fragrant. Immediately transfer to a bowl and let cool.

2 Return skillet to medium-high heat and add oil. Sauté mushrooms for about 6 minutes or until liquid is released and almost evaporated. Add green onions and ginger and sauté for 2 minutes or until mushrooms are lightly browned and onions are softened. Transfer to a bowl and let cool slightly. 3 Cut cabbage half vertically into 8 wedges and arrange on 4 serving plates, overlapping slightly. Pour Sesame-Soy Dressing over cabbage wedges, dividing equally, then top with mushroom mixture, carrot and cucumber. Sprinkle with cilantro, microgreens, peanuts and reserved sesame seeds. Serve immediately.

Serves 4

Stand lettuce heads on the stem and use a long, serrated bread knife to neatly cut wedges.