Friday, April 23, 2010

Tangy Sweet Cabbage Salad with Almonds

This is a deceptively simple looking salad that packs a wallop of flavor. At first glance it looks like regular ole coleslaw with some nuts and a few sesame seeds sprinkled on for garnish.

But beware, it is seriously addictive.

Shredded cabbage is mixed with almonds, sesame oil, honey and rice vinegar to create a smoky, sweet and tangy dressing that will have you forking this salad into your mouth on a near continuous basis. I always make double this batch because it gets eaten up faster than you can imagine. I haven't tested it on kids' palates, but I wonder if those families who feed their children a broader range of cuisines would find this a winner with kids. Let me know if you find any answers!

Tangy Sweet Cabbage Salad with Almonds

1 1/2 cups red cabbage, shredded
1 1/2 cups green cabbage, shredded
1 green onion, sliced thin
1/3 cup almonds, chopped
1 tablespoons sesame seeds, toasted
2 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon olive oil
1 teaspoon honey or agave nectar
1/2 teaspoon salt

Mix vinegar, oils, honey and salt together until well blended. Pour over cabbages and onion in mixing bowl and add almonds and toasted sesame seeds. Gets better as it sits.


1 comment:

Sophie said...

A georgous, cruncy & colorfoul healthy salad!

I so dig this! Yummm,...