This cabbage salad recipe is so good that I have made it twice in the past week. I first made it for an asian-inspired dinner while we watched the opening ceremonies for the olympics. It went well with boiled potstickers. The salad is easily reinvented with buckwheat soba noodles, garbanzo beans, and tofu for dinner or lunch later.
Cabbage Salad
found via The Kitchn and built off their modifications from this recipe.
In a large bowl mix:
1/4 cup sesame seeds
1/2 to 3/4 cup sliced and slivered almonds
1 head cabbage, cut in long strips
1 small red onion, thinly sliced
Dressing (add ingredients straight into a small mason jar so you can shake and store in the same container)
1/3 cup safflower oil
2 tablespoons water
2 tablespoons sesame oil
1-2 tablespoons low sodium soy sauce
1/4 cup rice wine vinegar
1 tablespoon sugar
salt and pepper to taste
Shake up the dressing, taste, and adjust the sesame oil or soy sauce as needed. To be honest I only measure the oil and rice wine vinegar so the sesame oil and soy sauce are just approximations. Pour dressing over cabbage and stir well. You can eat it immediately but it gets even better if you wait 30 minutes and is still good days later for a cold lunch. My mother used to make something very similar but with crushed up ramen noodles. I don't normally buy ramen noodles so just eliminated them from the recipe and I think I will keep it that way.
photo credit: cabbage by tina manthorpe
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