Asian Cabbage and Greens Salad with Steamed Veggies

A splendid taste of early autumn! Steamed vegetables keeps flavor light.

1/2 lb. winter squash, seeded and cut into 1/4” thick half moons

1/2 lb. broccoli &/or cauliflower florets

Large handful or two of leafy salad greens (or chopped/ribboned beet, kale, spinach, etc.)

1 c. thinly shredded cabbage

1 Tbsp. chopped mild onion

Salt and pepper

Steam the broccoli/cauliflower until crisp-tender, about 2-4 minutes, depending floret size. Remove from steam basket into a bowl. Steam the squash until firm-tender, about 5-8 minutes, depending on size; remove from basket and gently combine with broccoli/cauliflower.

In a separate bowl, toss together the greens, cabbage and onion.

Season with salt and pepper, arrange on plates and top with the steamed veggies.

Drizzle with Tahini Dressing, Ginger-Mustard Vinaigrette (recipes below), or another Asian dressing of your choice. Sprinkle with toasted sesame seeds if you desire.

Tahini Dressing

1/4 c. tahini

1 Tbsp. lemon juice + 1 tsp. lemon zest

2 tsp. olive oil

1/2 clove garlic, minced or pressed

Dash of cumin

Dash of paprika

1/3 c. water

Salt

Ginger-Mustard Vinaigrette

1/4 c. light vegetable oil

2 tsp. rice or white wine vinegar

1 tsp. Dijon mustard

Scant 1/4 tsp. grated fresh ginger

1/2 tsp. toasted sesame oil

1/2 tsp. honey

Salt and pepper

Recipe created or adapted by Liz Talley, Urban Graze

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