Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Cabbage Eggplant Salad
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- #52496
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 Japanese eggplant, halved lengthwise
1 pound cabbage head, quartered
1/2 pound firm tofu, bite-sized pieces
1 medium carrot, shredded
salt and black pepper, to taste
DRESSING
1/4 cup soy sauce
1 teaspoon sesame oil
1 tablespoon cider vinegar
Korean red pepper powder or cayenne powder
directions
Steam the eggplant and cabbage in a large Dutch oven or steamer until the eggplant is soft and the cabbage is tender yet still firm, about 15 minutes. Drain thoroughly and cool.
Cut the eggplant into bite-size cubes, and chop the cabbage into bite-size pieces.
In a large bowl, mix together the eggplant, cabbage, tofu cubes, and carrot.
In a small bowl, mix together the dressing ingredients. Add the dressing to the cabbage-eggplant mixture and combine well. Add salt and pepper. Serve immediately.
added by
Doretha_Blanco
nutrition data
Nutritional data has not been calculated yet.
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