Wilted Cabbage Salad

 

Wilted Cabbage Salad

Sometimes you don't want a cold salad on a cold day.
So why not make a warm salad? That's just what I did.

Salad:

1 large shallot chopped
2 tablespoons olive oil
10 mini peppers chopped
1 pint button mushrooms quartered
1/2 head Napa cabbage separated into chopped stem cores and chopped leafy parts
2 tablespoons butter for flavor (can be omitted if desired)
1 teaspoon dill weed
salt and pepper to taste

Sauté shallot till soft, add peppers, and then add chopped cabbage stem cores. Continue cooking till they are all soft. Next add quartered mushrooms and cook till al dente. Next I  added the left over salad dressing I made for the cabbage salad earlier in the week. Last add leafy parts of cabbage, stir quickly and remove from heat. Serve immediately. Many of my recipes stem from trying to use up what is leftover in my crisper and this is just one such.

Dressing:

2 tablespoons olive oil
2 tablespoons low sodium soy sauce or aminos
1 tablespoon sesame oil
1 tablespoon of agave syrup or honey
2 tablespoons of rice vinegar
1/4 cup sweet chili sauce
salt and pepper to taste.