I have to admit before I made this salad for the "Ask the Dietitian" program when I worked for the Los Angeles County Nutrition Program, I thought "yuck... I hate cabbage". But it was the recipe our program had decided on to demonstrate at the farmers' markets for that month. So I complied. And to my great surprise it was really good! I probably ate more of the recipe than I gave 0ut for samples. Here it is:
· 1 lg. head green cabbage, shredded
· 1 cup purple cabbage, shredded
· 6 green onions, chopped
· 1 large carrot, shredded
· 1 Tbs. toasted sesame seeds
· 2 oz toasted slivered almonds
· 1/4 cup olive oil
· 1 Tbs. Sesame oil
· 6 Tbs. Rice vinegar
· 4 Tbs. sugar
· 1 tsp. salt
1 tsp. pepper
1. Mix and chill dressing ingredients.
2. Toss salad ingredients with salad dressing just before serving. It's as easy as that!
Keep in mind, when I made recipes for the Ask the Dietitian program, I always used fresh ingredients sold by the farmers so that shoppers could try dishes with items that they could buy right there at the market. . So that is why this recipe has such a huge yield, because we made had to use a whole cabbage. The farmers don't sell half cabbages, just whole ones. But you can certainly scale it down for your own kitchen. And/or use the shortcuts below to save some time and effort.
- Use the bagged pre-shredded cabbage and carrots
- Try any store bought Chinese chicken salad dressing, check for sesame oil in the ingredients - that's what really gives flavor
Nutrition Information per serving:
Fat 7 gm
Saturated fat 1 gm
Cholesterol 0 mg
Fiber 4 gm
Sodium 190 mg
Have a fruit and veggie filled day!
(photo courtesy of .Florian)