Asian/Oriental Cabbage Salad

Recipe by Galley Wench
READY IN: 20mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
  • 3 -4
    cups finely sliced cabbage
  • 12
    cup shredded carrot
  • 12
    cup green onion, sliced
  • 14
    cup celery, diced
  • 34
    cup sliced almonds
  • 2
    tablespoons sesame seeds
  • 2
    tablespoons butter
  • 14
    cup sugar
  • 1
    teaspoon sesame oil
  • 13
    cup peanut oil (vegetable oil can be substituted)
  • 13
    cup rice wine vinegar
  • 1 12
    tablespoons soy sauce (adjust to taste)
  • 2
    tablespoons minced candied ginger
  • 1
    cup chow mein noodles
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DIRECTIONS

  • In a large bowl, mix cabbage, onions, carrots, green onions and celery.
  • Melt butter in small sauce pan and saute almonds and sesame seeds until golden brown (watch carefully as they will quickly burn).
  • Remove from heat and add, sugar, oils, vinegar, soy sauce and minced ginger.
  • Cool slightly.
  • Pour dressing over vegetables.
  • Sprinkle noodles on top and serve.
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