Marinated Asian Salad

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This salad is delicious on its own and useful for its diversity as a base for mock noodle dishes in gourmet raw cuisine.  If I can manage to get the mixture warmed in the dehydrator without people snacking on it, the smell fills the house with an almost irresistible fragrance, I use it in one of two ways.  As a pad thai topped with julienne cucumbers, basil, cilantro, peanut sauce and a squeeze of lime.  Or as a mock yaki soba stir by adding Bok Choy cut into thin ribs then tossing well to soften the bok choy.  I top the salad with pickled ginger, black sesame seeds, nori or dulse flakes, diced green onion and spicy cashews.  Either way you enjoy it, plain as Pad Thai or as Mock Yaki Soba, it is delicious and easy.

Basic Marinated Asian Salad

Ingredients:
1 small head of green or  Savoy cabbage, cut into thin strips (see below)
2 cups of shredded carrot
2 tablespoons sesame oil
2 tablespoons nama shoyu (note that if you want a gluten free version you need to use gluten free soy sauce!)
2 tablespoons rice vinegar
raw honey to taste
optional garlic chili paste or Sriacha (if you want a spicy kick to the marinade)
optional: add thinly sliced bok choy if you plan to use the base for mock yaki soba

Cut the cabbage in half through the center of the stem.  Lay the head flat and cut 1/4 inch ribbons.  Remove the firm stem.  Set aside.  Shred the carrots. In a large glass mixing bowl, whisk together the sesame oil, nama shoyu, rice vinegar, honey and, if desired the garlic chili paste or Sricaha. Add the cabbage, shredded carrot and optional bok choy to th emixing bowl and toss well to coat.  Let stand 5 minutes and toss again.  Place bowl in the bottom of the dehydrator at 115 degrees for 30 minutes.  Toss again and continue to dehydrate until cabbage “noodles” are tender to the tooth.
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