Rice bran oils' high smoke point, neutral flavor, and monounsaturated fats make it a healthy choice for salad dressings, honey-roasted nuts, or other dishes where you don’t want the oil’s flavor to take center stage. Using it to massage raw cabbage softens the vegetable’s texture and flavor. If you don’t have time to soak your cashews, just add a little extra water and rice bran oil.
Recipe Ingredient Details:
1/2 (12 oz) small head purple cabbage , grated to yield about 2 cups
1 teaspoon rice bran oil
3 cups baby spinach leaves, finely sliced
3 scallions, thinly sliced on the diagonal
1/2 Asian pear, diced small
1 tablespoon rice bran oil
1 1/4 cup pecans
1/2 tablespoon ground cumin
1/8 teaspoon cayenne pepper, or to taste
2 teaspoon coconut sugar or natural cane sugar
1/4 cup cashews, soaked overnight, rinsed and drained
1 1/2 tablespoon rice bran oil
1 teaspoon honey
2 teaspoons fresh lime juice
1 tablespoon water
Place cabbage in a medium bowl and drizzle lightly with 1 teaspoon rice bran oil and sea salt to taste. Massage with hands. Set aside.
Make spiced nuts: Heat 1 tablespoon rice bran oil in a small skillet over medium heat. Add pecans and cook for 1–2 minutes, until golden and fragrant, stirring almost constantly. Sprinkle with cumin, cayenne, and sugar, plus sea salt, and black pepper to taste; toss to coat, and cook for a few seconds longer. Spread in a single layer on a plate. When cool, chop finely.
Make dressing: In a blender or food processor, combine cashews, oil, honey, lime juice, and water. Purée, gradually increasing speed until dressing is very creamy, scraping down sides as needed.
Add spinach and scallions to cabbage; toss. Add just enough dressing to lightly coat ingredients, and mix well. Gently fold in Asian pears. Top with pecans and serve.
Recipe Additional Notes:
PER SERVING: 263 cal, 18g fat (9g mono, 6g poly, 3g sat), 0mg chol, 5g protein, 23g carb, 6g fiber, 64mg sodium
Fri, 2012-09-28 12:02