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Kim Chee American Style
Cathreen Panuel of the SDA Wellness Center

1 Nappa (chinese) cabbage
1/4 cup salt
1 chinese radish, shredded fine
1 carrot, shredded fine
1/2 sweet onion, shredded fine
2 green onions, chopped fine
3 red bell peppers, or 4 ounce jar pimentos
1/4 cup fresh lemon juice
1/4 cup toasted whole sesame seeds
4 cloves garlic
1 Tbs honey (optional)
1 tsp salt

Wash the cabbage leaves and sprinkle 1/4 cup salt over the leaves. Cover with plastic wrap and let stand for 30 minutes at room temperature. Wash salted leaves again, then shred into strips and squeeze in a towel to remove moisture. Place cabbage, radish, carrot, and onion in a mixing bowl and toss together well. Process red peppers, lemon juice, sesame seeds, garlic, honey, and salt in a blender until smooth and pour over salad. Toss well and serve.

Yield: 8 Servings

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