Prep 15 mins
Cook 0 mins
I was thrilled to find one of my favorite recipes from Whole Foods in the Fort Lauderdale Sun Sentinel online. I think its awfully close to the original which I love. It is such a healthy, refreshing salad, and a light alternative to coleslaw. Make sure to use fresh, crisp cabbage and don't toss with the dressing until right before serving. (Got any suggestions to make it just like my Whole Foods favorite?)
- 8 cups green cabbage, shredded (1/2 a large head)
- 1 teaspoon black sesame seed, toasted
- 4 scallions, sliced with some green stems
- 1⁄4 cup sliced almonds
- 1⁄4 cup canola oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- salt, to taste
- Toss all ingredients together and refrigerate until ready to serve.
- Honey Dressing: Mix cider and honey together. Pour in oil drop by drop and whisk until emulsified. Chill if not using right away. Before serving, whisk again and pour over salad. Toss to coat.
Super delicious. I also threw in some chia seeds. As close as you'll get to the WF recipe for sure.
This is really delicious. Light and flavorful. I didn't have any black sesame seeds, so I used toasted sunflower seeds and also toasted the almonds. I've enjoyed snacking on this and know I'll be making it again. Thanks for posting the recipe.