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...

Ingredients

• 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!

Dressing

• 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)

Directions

Dressing:

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).