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Trio of Shaved Cabbages with Sweet Sesame Vinaigrette

Serves 6
by Chef Chad Sarno

1 cup finely shredded Napa cabbage
1 cup finely shredded green cabbage
1 cup finely shredded red cabbage
1/2 cup red and yellow bell pepper julienne thin
1 cup Asian bean sprouts
1/4 cup olive oil
3 Tbs Nama Shoyu
3 Tbs maple, or date paste
1 Tbs minced garlic
1 Tbs minced ginger
1/2 Tbs toasted sesame oil (optional)
1/2 Tbs hot pepper minced
1/2 tsp Celtic salt

In 3 small bowls separate the three cabbages. Add an even amount to each bowl the bell pepper and Asian bean sprouts. Set aside. In a small bowl whisk together the olive oil, Shoyu, sweetener, garlic, ginger, sesame oil, hot pepper and salt. Before serving toss each bowl with equal amount of dressing. For service, place a small mound of each cabbage around the plate, garnish with seasoned nuts.

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