- 1/2 pound snow pea pods
- 2 cups Chinese cabbage, shredded
- 1 cup red cabbage, shredded
- 1/2 orange bell pepper, sliced
- 2 scallions, sliced
- 2 tablespoons soy sauce
- 1 tablespoon tahini
- 1 tablespoon lime juice
- 1 teaspoon Splenda®
- 1 teaspoon fresh ginger, grated
- Snip the ends off of the pea pods and cut into halves with a diagonal slice. Also slice the scallions diagonally. Slice the bell pepper into thin slivers. I use a food processor to shred the cabbage but a good knife works just as well and there's less to clean up.
- In a large bowl, toss the cabbage, snow pea pods, bell peppers and scallions.
- To make the dressing. Finely grate the fresh ginger root (if using dried ground ginger then use 1/2 tsp). In a small bowl, add the soy sauce and whisk in the tahini until well combined. Add the lime juice, ginger and Splenda. Whisk well.
- Pour the dressing over the salad and toss well.