Japanese Cabbage Salad

Poutine's Note:

I'haven't tried this recipe yet. Recipe published in the Montréal Gazette, July 27, 2005.

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Servings: 8

• 2 cups shredded red cabbage
• 2 cups shredded green cabbage
• 6 green onions, sliced
• 1/4 cup slivered almonds, toasted
• 1/2 cup sesame seeds, toasted
• 1/4 cup dried cranberries (optional)

Dressing

• 1/3 cup vegetable oil
• 1 teaspoon toasted sesame oil
• 1 tablespoon tamari or 1 tablespoon soy sauce
• 1/2 cup sugar
• 1/4 cup rice wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions:

1. Whisk together dressing ingredients and set aside.
2. Place all salad ingredients together in a bowl.
3. Toss with dressing right before serving, so as not to lose crunch.

Reviews

[CAMom49]

Easy to prepare and well received by dinner guests. I used EVO instead of vegetable oil and cut back a bit on the overall oil content of the dish. It was quite sweet so I will reduce the sugar to 1/4 cup next time. Will definitely put this into the menu rotation.

[rosslare]

Great tasting, great looking salad! I used all red cabbage and pumpkin seeds for almonds, because that's what I had. Very easy, and healthy, as well! Just a little on the sweet side for us, and I did add a little more vinegar, but the basic idea of the salad is wonderful! Will do a lot!

[Sharon123]

I made this as part of my salad theme for the Three Chefs game. It is yummy. Thank you Poutine!