Sunday, October 2, 2011

Almond Sesame Cabbage Salad

This salad is tangy and nutty, with a slight hint of sweetness! After going gluten-free I missed this salad. I especially missed the crunchy gluten-filled ramen noodles that are commonly sprinkled throughout this salad. The toasted almonds give a nice crunch that helps replace the ramen noodles that I miss so dearly...

  • 1 head napa cabbage, shredded
  • ½ head of green cabbage, shredded
  • ½ cup sliced almonds, toasted
  • ¼ cup sesame seeds, toasted
  • 5 green onions, chopped
  • optional: could also throw in some red cabbage!
  • ½ cup vegetable oil, I have used both canola and olive oils
  • 1/4 to ½ cup brown sugar
  • 1 Tbsp. toasted sesame oil
  • 2 Tbsp. Tamari
  • 3 Tbsp. rice vinegar (or apple cider vinegar)

    1. Combine all liquid ingredients together in a small saucepan. Bring the mixture to a boil, let boil for 1 minute (just so the sugar fully dissolves). Remove the pan from heat and let cool.
    2. Toast the almonds and sesame seeds (in separate pans). 
    3. In a large bowl, combine the cabbage, almonds, and green onions.
    4. When ready to serve the salad, add the dressing and mix well. Sprinkle sesame seeds over the top (if using).

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