This recipe is brought to you by our culinary arts program, Cooking for Life, which prepares homeless youth for a career in hospitality.
|Vegetable oil||3 tbsp|
|Sesame seed oil||1 tbsp|
|Lemon juice, fresh||2 tbsp|
|Apple juice||2 tbsp|
|Soya sauce||3 tbsp|
|Ginger, freshly minced||1/2 tsp|
|Black pepper, ground||to taste|
|Sesame seeds, toasted||1/4 cup|
|Carrots, medium-sized, raw, grated||2 each|
|Green onion, thinly sliced||1 bunch|
|Kale, washed, stemmed, shredded finely||1 each|
|Green apple, peeled and grated||2 each|
|Napa cabbage, shredded finely||1 each|
5 to 6 portions
- In a jar with a tight fitting lid, combine the eight salad dressing ingredients; shake well. Set aside.
- In a large stainless steel bowl, combine the grated carrot, apple, green onion, kale and cabbage.
- Dress with the salad dressing. Allow to marinate overnight.
- Arrange the salad on six chilled salad plates. Garnish with toasted sesame seeds.
- Serve immediately.
Stainless steel bowls, measuring spoons, measuring cups, cutting board, kitchen knife, wire whisk