Healthy Asian-Style Cabbage Salad

Another recipe from the Green Mountain at Fox Run.

• Ready In: 28 mins
• Serves: 8

Ingredients

• 2 1⁄2 cups cabbage, shredded
• 1  medium carrot, chopped
• 1  cup fresh spinach, torn into bite-size pieces
• 2  tablespoons fresh parsley, chopped if desired
• 2  tablespoons  rice wine vinegar
• 2  tablespoons white wine vinegar
• 1  tablespoon light soy sauce
• 1  tablespoon  sesame oil
• 1  teaspoon sugar
• 1  teaspoon  fresh gingerroot, peeled and finely chopped
• 1  dash salt
• 1  dash pepper
• 1  tablespoon sesame seeds, toasted

Directions

1. Toss cabbage, carrot, spinach and parsley in large bowl. Mix or shake vinegars, soy sauce, sesame oil, sugar and gingerroot. Pour dressing over cabbage mixture; toss. Refrigerate 30 minutes.
2. To serve, stir in salt and pepper; sprinkle with sesame seed.
3. To toast sesame seed, bake uncovered in ungreased shallow pan in 350° oven 8 to 10 minutes, stirring occasionally, until golden brown.