This recipe combines raw and sauteed vegetables and ties them together with a delicious sauce. You can eat it as a salad or serve over rice or soba noodles.
In a bowl, mix together 1/2 C. soy sauce, the juice of 2 limes, 2 T. grated or minced fresh ginger, 2 T. sesame oil, and 2 t. warm honey. Whisk to combine and let sit for 10 minutes.
Heat 1 T. olive oil in a skillet. When it is hot, toss in 2 C. shishito peppers and sprinkle with salt. Using a tongs, cook until the peppers are blistered on 2 sides. Remove peppers as they cook. When they cool, remove the stems and cut them in halves.
Clean 1 leek and cut into thin julienne strips about 2 inches long. Saute them in the same pan as the peppers over medium heat until they soften, adding water if necessary to keep them from sticking.
Mince 2 cloves of garlic.
Trim green beans to make 2 C. and cut them in half. Cut broccoli into florets to make 1 C. Stir fry the beans and broccoli in 2 T. safflower oil on high heat until they turn bright green and tender but not soft. Add the cooked leeks and the garlic and stir fry for another minute. Throw in the peppers then pour the sauce over the vegetables and toss until they are all coated.
Cut a head of cabbage in half across it’s “equator”, then shred one half of the cabbage as finely as possible. Toss the cabbage with the other vegetables.