Two coconut vinegar recipes

A Chinese grocery store opened up near where Ev tutors and I have reaped the benefits,
namely coconut vinegar. Below are two dishes I made with it (the sauce is basically the
same). The cabbage bowl was colorful and fun, but the wraps are the star.
Cabbage salad bowl:

Dressing:
Coconut vinegar
Soy sauce
Minced fresh ginger
Minced garlic
Honey

Rice noodles
Tofu skins

Red cabbage, thinly sliced
Bean sprouts
Carrots, julienned
Snow peas
Pea shoots or other green sprouts

Combine dressing ingredients to taste. Cook rice noodles as per package directions. Cook tofu skins in a pan with some oil. Add some soy sauce and cook for 1 more minute. Combine all ingredients and dress.

Lettuce Wraps:

Dressing:
Coconut vinegar
Soy sauce
Minced fresh ginger
Minced garlic
Honey
Sriracha sauce

Vegetable oil for sauteeing
½ onion, thinly sliced
1/3 eggplant, julienned
3 oz shiitake mushrooms, thinly sliced
6 0z tofu skin, thinly sliced
1 red pepper, thinly sliced

1/2 cucumber, sliced
Several cherry tomatoes, sliced
Snow peas

Romaine lettuce leaves

Combine dressing ingredients to taste.
Slice everything but the lettuce thinly like match sticks. Saute the onion and eggplant until eggplant is tender. Add the shiitakes and tofu skins and saute another five minutes or so. Add the pepper and saute for about three more minutes. Dress with sauce. To eat, put a little bit of everything in a lettuce leaf and wrap it up as neatly as you can. (Good luck!)