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Name: Cabbage Eggplant Salad - Baechu Baji Muchim (Korean)
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: 1/2 lb Firm tofu; bite-sized pieces; 1 lb Cabbage head; quartered; 2 Japanese eggplant; halved; 1 md Carrot; shredded

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INGREDIENTS

1/2 lb Firm tofu; bite-sized pieces
1 lb Cabbage head; quartered
2 Japanese eggplant; halved
1 md Carrot; shredded

Servings

INSTRUCTIONS

MMMMM--------------------------DRESSING------------------------------- 1/4 c Soy sauce 1 ts Sesame oil 1 tb Cider vinegar Korean red pepper powder; or -or substitute less cayenne, -see noteMMMMM-------------------------SEASONING------------------------------ Salt and black pepper; to -taste 1) Steam the eggplant and cabbage in a large Dutch oven or steamer until the eggplant is soft and the cabbage is tender yet still firm, about 15 minutes. Drain thoroughly and cool. 2) Cut the eggplant into bite-size cubes, and chop the cabbage into bite-size pieces. 3) In a large bowl, mix together the eggplant, cabbage, tofu cubes, and carrot. 4) In a small bowl, mix together the dressing ingredients. Add the dressing to the cabbage-eggplant mixture and combine well. Add salt and pepper. Serve immediately. PER SERVING: 115 cals, 6g protein, 2g fat (16% of cals), 17 g carb - estimated by publisher. SOURCE: Flavors of Korea: Delicious vegetarian cuisine / Deborah Coultrip-Davis, Young Sook Ramsay (1998 Book Publishing Co) <>kitpath@earthlink.net 3/99 NOTES : You will need 1/4 to 1/2 teaspoon Korean red pepper powder or half that measure of cayenne pepper. Recipe by: Flavors of Korea: Vegetarian Cuisine 1998 Posted to EAT-LF Digest by PatHanneman on Mar 31, 1999,

NOTES

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Cabbage Eggplant Salad - Baechu Baji Muchim (Korean)

1/2 lb Firm tofu; bite-sized pieces
1 lb Cabbage head; quartered
2 Japanese eggplant; halved
1 md Carrot; shredded

MMMMM--------------------------DRESSING-------------------------------    1/4 c  Soy sauce      1 ts Sesame oil      1 tb Cider vinegar           Korean red pepper powder; or           -or substitute less cayenne,           -see noteMMMMM-------------------------SEASONING------------------------------           Salt and black pepper; to           -taste   1) Steam the eggplant and cabbage in a large Dutch oven or steamer  until the eggplant is soft and the cabbage is tender yet still firm,  about 15 minutes. Drain thoroughly and cool.    2) Cut the eggplant into bite-size cubes, and chop the cabbage into  bite-size pieces.    3) In a large bowl, mix together the eggplant, cabbage, tofu cubes,  and carrot.    4) In a small bowl, mix together the dressing ingredients. Add the  dressing to the cabbage-eggplant mixture and combine well. Add salt  and pepper. Serve immediately.    PER SERVING: 115 cals, 6g protein, 2g fat (16% of cals), 17 g carb -  estimated by publisher.    SOURCE: Flavors of Korea: Delicious vegetarian cuisine / Deborah  Coultrip-Davis, Young Sook Ramsay (1998 Book Publishing Co)  <>kitpath@earthlink.net 3/99    NOTES : You will need 1/4 to 1/2 teaspoon Korean red pepper powder or  half that measure of cayenne pepper.    Recipe by: Flavors of Korea: Vegetarian Cuisine 1998    Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Mar  31, 1999,

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Nutrition

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Serving Size: 1 Serving (113g)
Recipe Makes: 6 servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
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