added this 18 years ago
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!
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!