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Crunchy Cabbage Salad

What you need: 

1/2 cup seasoned rice vinegar
1 tablespoon. olive oil
1 teaspoon vegan sugar
salt, to taste
pepper, to taste
3 cups green cabbage, thinly sliced
1/4 cup slivered almonds, toasted
3 tablespoons toasted sesame seeds
green onions, to taste
pickled ginger (beni shoga), to taste

What you do: 

1. Dressing: In a bowl, combine seasoned rice vinegar, olive oil, sugar, salt, and pepper; whisk thoroughly.
2. Salad: In another bowl, combine cabbage, almonds, sesame seeds, green onion, and pickled ginger; toss to mix.
3. Pour dressing over salad; toss to combine.
4. Refrigerate before serving.
Some other things you can add are shredded carrots for color, capers, roasted red peppers, or tomatoes. Anything goes.

Preparation Time: 
10 minutes
Cooking Time: 
Servings: 
2
Recipe Category: 

SO HOW'D IT GO?

I looooovee cabbage,  I cannot waitt to try this, it sounds unique and amazing!

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I found this recipe by searching for "capers" because I had a tablespoon I wanted to use up.  In addition to the capers, I used up the last of my pickled ginger that I've had for several years and  the last roasted red pepper. I had a few handfuls of purple cabbage that needed to be used up so that went in with the 1/2 of a head of green cabbage that had been in my fridge for the last two weeks. All in all, it really cleaned out my fridge! Plus it tasted great!

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