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Sesame-Soy Cabbage Wedge Salad

Spring 2019
F201902004.jpg
food and drink

BY: Jennifer MacKenzie

Classic Asian flavours offer a twist on the wedge salad. Thin wedges of firm Savoy cabbage topped with colourful crispy vegetables and gingery sautéed mushrooms all accented with a creamy Sesame-Soy Dressing, crunchy seeds and peanuts bring a new taste sensation to every bite. For a heartier main-course salad, add 1 cup (250 mL) cooked shelled edamame or 1½ cups (375 mL) shredded cooked chicken or cooked shrimp. 

1 tbsp (15 mL) sesame seeds
2 tbsp (30 mL) cold-pressed soybean or canola oil
8 oz (225 g) cremini or white mushrooms, sliced
2 green onions, sliced
1 tbsp (15 mL) minced ginger
½ Savoy or green cabbage
Sesame-Soy Dressing (recipe below)
1 carrot, julienned
½ English cucumber, julienned
¼ cup (60 mL) fresh cilantro leaves, torn
Radish or mixed microgreens or seedlings
Chopped peanuts

1 Heat a large skillet over medium heat. Add sesame seeds and toast, stirring, for about 3 minutes or until golden and fragrant. Immediately transfer to a bowl and let cool.

2 Return skillet to medium-high heat and add oil. Sauté mushrooms for about 6 minutes or until liquid is released and almost evaporated. Add green onions and ginger and sauté for 2 minutes or until mushrooms are lightly browned and onions are softened. Transfer to a bowl and let cool slightly.

3 Cut cabbage half vertically into 8 wedges and arrange on 4 serving plates, overlapping slightly. Pour Sesame-Soy Dressing over cabbage wedges, dividing equally, then top with mushroom mixture, carrot and cucumber. Sprinkle with cilantro, microgreens, peanuts and reserved sesame seeds. Serve immediately

Serves 4

Sesame-Soy Dressing

⅛ cup (80 mL) cold-pressed soybean or canola oil
¼ cup (60 mL) unseasoned rice vinegar
2 tbsp (30 mL) soy sauce
2 tbsp (30 mL) tahini or peanut butter
1 tbsp (15 mL) honey
2 tsp (10 mL) sesame oil
Hot pepper sauce

1 Combine soybean oil, vinegar, soy sauce, tahini, honey and sesame oil in a tall cup to use an immersion blender, or in an upright blender, and purée until thick and emulsified. Season to taste with hot pepper sauce. Use immediately or cover and refrigerate for up to 1 week (let warm slightly before using).

Serves 4

What to Serve

Stock Type249433
$2.25  
F201902004.jpg
food and drink

Sesame-Soy Cabbage Wedge Salad

Spring 2019

BY: Jennifer MacKenzie

Classic Asian flavours offer a twist on the wedge salad. Thin wedges of firm Savoy cabbage topped with colourful crispy vegetables and gingery sautéed mushrooms all accented with a creamy Sesame-Soy Dressing, crunchy seeds and peanuts bring a new taste sensation to every bite. For a heartier main-course salad, add 1 cup (250 mL) cooked shelled edamame or 1½ cups (375 mL) shredded cooked chicken or cooked shrimp. 

1 tbsp (15 mL) sesame seeds
2 tbsp (30 mL) cold-pressed soybean or canola oil
8 oz (225 g) cremini or white mushrooms, sliced
2 green onions, sliced
1 tbsp (15 mL) minced ginger
½ Savoy or green cabbage
Sesame-Soy Dressing (recipe below)
1 carrot, julienned
½ English cucumber, julienned
¼ cup (60 mL) fresh cilantro leaves, torn
Radish or mixed microgreens or seedlings
Chopped peanuts

1 Heat a large skillet over medium heat. Add sesame seeds and toast, stirring, for about 3 minutes or until golden and fragrant. Immediately transfer to a bowl and let cool.

2 Return skillet to medium-high heat and add oil. Sauté mushrooms for about 6 minutes or until liquid is released and almost evaporated. Add green onions and ginger and sauté for 2 minutes or until mushrooms are lightly browned and onions are softened. Transfer to a bowl and let cool slightly.

3 Cut cabbage half vertically into 8 wedges and arrange on 4 serving plates, overlapping slightly. Pour Sesame-Soy Dressing over cabbage wedges, dividing equally, then top with mushroom mixture, carrot and cucumber. Sprinkle with cilantro, microgreens, peanuts and reserved sesame seeds. Serve immediately

Serves 4

Sesame-Soy Dressing

⅛ cup (80 mL) cold-pressed soybean or canola oil
¼ cup (60 mL) unseasoned rice vinegar
2 tbsp (30 mL) soy sauce
2 tbsp (30 mL) tahini or peanut butter
1 tbsp (15 mL) honey
2 tsp (10 mL) sesame oil
Hot pepper sauce

1 Combine soybean oil, vinegar, soy sauce, tahini, honey and sesame oil in a tall cup to use an immersion blender, or in an upright blender, and purée until thick and emulsified. Season to taste with hot pepper sauce. Use immediately or cover and refrigerate for up to 1 week (let warm slightly before using).

Serves 4

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