Sesame Salad Wraps

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Sesame Salad Wraps

 

Yields 12 wraps

Toss together this simple sesame and cabbage salad on Sunday night, then

dress it up throughout the week with leftovers such as steamed or sautéed

vegetables, chicken or tempeh. Find rice papers in the Asian foods section

of your natural products store.

 

Prep Time: 15 minutes

Cooking Time: 20 minutes

 

1/4 cup sliced fresh ginger

1/4 cup sliced garlic

Salt and pepper

2 whole chicken breasts with bones and skin or 2 packages tempeh

4 cups shredded napa cabbage

4 cups shredded red cabbage

2/3 cup shredded opal or green basil

1/2 cup rice wine vinegar

1/2 cup tamari

2 tablespoons toasted sesame oil

2 tablespoons hoisin sauce

3 teaspoons Asian chile sauce

1 teaspoon minced garlic

1 teaspoon minced fresh ginger

3 tablespoons black sesame seeds

1 cup shredded carrot, sliced snow peas or other vegetable

1 package rice papers

 

1. Fill a flat-bottomed sauté pan with about 1 inch of water. Add sliced

ginger and

garlic. Season chicken breasts or tempeh with salt and pepper. Place in

water and simmer over medium heat until done, about 20 minutes. Tempeh needs

to simmer only about 5 minutes. Let cool and set aside. Omit this step if

planning to add leftovers to the cabbage salad.

 

2. Meanwhile, combine cabbage and basil in a large bowl. Combine vinegar,

tamari, sesame oil, hoisin sauce, chile sauce, minced garlic, minced ginger

and sesame

seeds. Toss thoroughly. If making salad with chicken or tempeh, shred

chicken or

crumble tempeh. Add to cabbage with vegetables of choice. Otherwise, cover

and refrigerate. Add leftovers as desired.

 

3. To assemble, fill a large, shallow sheet pan or roasting pan (large

enough to

accommodate one whole sheet of rice paper) with about 1/2 inch of water.

Submerge

one sheet of rice paper in water to moisten, turn it over and submerge

again. Let soak about 2 minutes, until the paper begins to wrinkle. Remove

from water and let some of the moisture drip off. Place on a clean, flat

work surface. Place about 1 cup of salad in the center. Fold two opposite

sides up over the salad and roll tightly from the other side to encase the

filling completely. Let dry 2 or 3 minutes before wrapping tightly.

 

Repeat as many times as desired for lunch and refrigerate remaining salad.

 

Source: healthwell.com

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