![\"133\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2015\/09\/133.jpg\")
<\/a><\/p>\nShungiku Red Cabbage Pasta<\/strong><\/p>\n Whenever I find shungiku or tang ho (I think that’s what they call at the store) at my favorite Asian grocery store, it makes me so happy. <\/p>\n <\/p>\n This green leafy vegetable is so tasty and I have to have it whenever I find some (and it’s not easy to find it in Minnesota).<\/p>\n It tastes great when lightly sauteed with garlic and oil, but it tastes fabulous when eaten raw.<\/p>\n This is my super easy yet tasty shungiku pasta I made a few days ago.<\/p>\n This delicious shungiku and red cabbage were placed on top of the cooked pasta and then served with soy tahini dressing.<\/p>\n As you can see, there is a mountain of shungiku and red cabbage on top of the pasta.<\/p>\n I like my pasta plate to be 3 pasta : 7 vegetables just like this one!<\/p>\n 1. Place chungiku and red cabbage on cooked pasta. \u6625\u83ca\u7d2b\u30ad\u30e3\u30d9\u30c4\u30d1\u30b9\u30bf<\/strong><\/p>\n \u7c21\u5358\u30b7\u30f3\u30d7\u30eb\u30d1\u30b9\u30bf\u3067\u3059\u3002<\/p>\n \u3067\u3082\u5b9f\u306f\u3053\u3046\u3044\u3046\u306e\u304c\u597d\u304d\u3060\u3063\u305f\u308a\u3059\u308b\u3093\u3067\u3059\u3088\u306d\uff5e\u3002<\/p>\n \u6625\u83ca\u3068\u7d2b\u30ad\u30e3\u30d9\u30c4\u3092\u3056\u304f\u3056\u304f\u3068\u5207\u3063\u305f\u3082\u306e\u3092\u3001\u8339\u3067\u305f\u3066\u30d1\u30b9\u30bf\u306b\u306e\u305b\u3066\u3001<\/p>\n \u30bf\u30d2\u30cb\uff08\u80e1\u9ebb\u30da\u30fc\u30b9\u30c8\uff09\u3068\u91a4\u6cb9\u306a\u3093\u304b\u3067\u4f5c\u3063\u305f\u305f\u308c\u3092\u305f\u3089\u3063\u3068\u304b\u3051\u3066\u51fa\u6765\u4e0a\u304c\u308a\u3002<\/p>\n \u6625\u83ca\u3001\u751f\u3067\u98df\u3079\u308b\u3068\u672c\u5f53\u306b\u7f8e\u5473\u3057\u3044\u3002<\/p>\n \u3053\u306e\u7dd1\u3068\u7d2b\u306e\u8272\u30b3\u30f3\u30d3\u3082\u3044\u3044\u611f\u3058\u3067\u3059\u3002<\/p>\n \u30d1\u30b9\u30bf\u306f\u3001\u9eba\uff13\u5bfe\u91ce\u83dc\uff17\u304c\u500b\u4eba\u7684\u306b\u306f\u7406\u60f3\u306a\u306e\u3067\u3059\u304c\u3001\u3082\u3061\u308d\u3093\u30ec\u30b9\u30c8\u30e9\u30f3\u3067\u306f\u3042\u308a\u3048\u307e\u305b\u3093\u3002<\/p>\n \u3068\u3044\u3046\u3053\u3068\u3067\u3001\u30d1\u30b9\u30bf\u304c\u98df\u3079\u305f\u3044\u6642\u306f\u3064\u3044\u3064\u3044\u3046\u3061\u30d1\u30b9\u30bf\u306b\u306a\u308a\u307e\u3059\uff5e\u3002<\/p>\n \u6628\u591c\u306f\u8fd1\u6240\u306e\u516c\u5712\u3067\u3001\u7167\u660e\u30a2\u30fc\u30c8\u304c\u3042\u308a\u307e\u3057\u305f\u3002<\/p>\n \u3053\u306e\u8fba\u308a\u306f\u30a2\u30fc\u30c1\u30b9\u30c8\u304c\u6ca2\u5c71\u4f4f\u3093\u3067\u3044\u3066\u3053\u3046\u3044\u3046\u30a4\u30d9\u30f3\u30c8\u304c\u6642\u3005\u3042\u308b\u3093\u3067\u3059\u3088\u3002<\/p>\n \u30a4\u30f3\u30b9\u30bf\u30b0\u30e9\u30e0\u3082\u3084\u3063\u3066\u307e\u3059<\/a>\u3002\u3088\u304b\u3063\u305f\u3089\u30c1\u30a7\u30c3\u30af\u3057\u3066\u307f\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/strong><\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n Shungiku Red Cabbage Pasta Whenever I find shungiku or tang ho (I think that’s what they call at the store) at my favorite Asian grocery store, it makes me so happy.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,11,28,29],"tags":[],"class_list":["post-37102","post","type-post","status-publish","format-standard","hentry","category-leaf-vegetabes","category-starches","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37102","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=37102"}],"version-history":[{"count":8,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37102\/revisions"}],"predecessor-version":[{"id":37131,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37102\/revisions\/37131"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=37102"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=37102"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=37102"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 cup shungiku (or tang ho), chopped
\n1 cup red cabbage, julienned
\ntahini soy dressing
\n– 1 tablespoon soy sauce
\n– 1 tablespoon tahini
\n– 1\/2 tablespoon white vinegar
\n– 1\/2 tablespoon sugar
\n– salt and pepper<\/p>\n
\n2. Serve with tahini soy dressing.<\/p>\n<\/div>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"