Saturday, February 12, 2011

Asian Cabbage Salad


I love this salad and make if often. It is great with added chicken or shrimp!

4 Cups shredded cabbage, I like to mix purple and green
1 Cup shredded carrot
1 Bunch Green Onions, chopped
1/2 Red Bell Pepper sliced
1/2 Cucumber diced
1 Cup Snap Peas, cleaned and halved
1T toasted sesame seeds
1/3 C Toasted Almonds
4 T Soy Sauce (Low Sodium is better)
2T Vegetable Oil
1/4 Cup Rice Wine Vinegar
2 Garlic Cloves chopped
1t sugar
1/2t ground Ginger (Fresh only)
1/4 t crushed Red Pepper
1/2 t Sesame Oil

Combine first 6 ingredients in a large bowl

Make dressing by adding the last 7 ingredients in a separate bowl and mix well.

Toss both salad and dressing together and refrigerate for 1-3 hours tossing occasionally.

Prior to serving sprinkle almonds on top.


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