Daily Vegan Lunch for 1 May 2013: Cold Cabbage Noodle Salad

korean vegan cabbage noodle salad



5 cups chopped cabbage or bok choy

1.5 cups noodles or 1 package ramen, soaked in hot water until soft
3/4 cup dried shiitake mushrooms soaked in 3/4 cup water
1 carrot, julienned
5 green onions, minced
1 cucumber, diced
1 cup raisins

1/4 cup reserved mushroom water
1/4 Chinese cooking wine or dry sherry
1/4 cup soy sauce
2 Tablespoons agave nectar
1 Tablespoon cornstarch

Drain the water from the ramen noodles and combine them with cabbage, carrot, green onions, and cucumber in a large bowl. Soak mushrooms for 10 minutes. Save 1/4 cup of the water for later. Dice the mushrooms once they are soft and add them to the cabbage mixture.

Make the dressing by combining mushroom water, cooking wine, soy sauce, agave nectar (can substitute 3 tablespoons sugar) and cornstarch in a small bowl or large measuring cup. Heat the sauce mixture on a stove in a small pan on medium heat until it thickens, stirring as you go. Alternately, cook the sauce in the microwave by microwaving for 1 minute on high and then stirring and heating for 30 seconds more at a time until sauce thickens.

Pour the dressing over the salad and add the raisins. Chill in the refrigerator for a couple of hours. Makes about 4 large servings.

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