Asian Cabbage Orzo Salad

Asian Cabbage Orzo Salad

The flavors you’d expect from a take out meal are all here in a healthy Zone dish that’s easy to make at home. You’ll only need a little fish sauce, but it’s good to have on hand for other dishes.

Yield : 1 Serving
Total Time : (mins)35


1/2 cup Zone orzo
1 tsp extra virgin olive oil
1 1/2 tsps Asian fish sauce
1 1/2 tbsps fresh-squeezed lime juice – Before squeezing, finely grate some zest (1/2-1 tsp) and cut a wedge for serving
2 tsps water
1/2 tsp A Taste of Thai Red Curry Paste
1 cup green cabbage – cored and finely shredded, packed
1 slice red onion – chopped
1/4 cup red bell pepper – cut in thin strips
1/4 cup green bell pepper – cut in thin strips
1/3 cup cucumber – cut in thin strips
2 tsp unsalted dry roasted peanuts – coarsely chopped (or substitute with sesame seeds)
3 tbsps fresh cilantro

Asian Cabbage Orzo Salad


Prepare Zone orzo according to package directions. Drain and rinse in cold water to stop cooking, drain again. Set aside to cool. In a separate bowl, large enough to hold all ingredients, whisk the olive oil with the fish sauce, lime zest, lime juice, water and red curry paste. Add the cabbage, onion, peppers and cucumber. Toss until evenly coated. Let stand at room temperature for 20 minutes, until the cabbage is very slightly wilted. Add the orzo and toss the salad. Top with the peanuts and cilantro and serve with a lime wedge.

Note: The Asian dressing can be refrigerated overnight.

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