I was trying to find a salad that would go well with the soba noodles I made for my husband's lunch. I had some leftover napa cabbage and thought about how delicious a tangy dressing would be with some tomatoes, onions and spicy jalepenos. Turns out that it tasted like Korean banchan and he loved it!I used some of the leftover salad and soba sauce to put on a tofu dish eaten for dinner. I'll post that quick recipe another day.
Ingredients
| 4 | oz Napa Cabbage ($0.25) |
| 2 | Tomatoes ($0.33) |
| 1/2 | Onion ($0.08) |
| 2 | chili peppers ($0.08) |
| 2 | oz rice wine vinegar ($0.25) |
Slice the napa cabage, tomatoes, onions and chili peppers into thin skilvers. Toss in 2 oz. of rice wine vinegar or sushi seasoning sauce.
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