I am SOOO ready for spring and a change from our winter diet (lots of soups and stews, especially this year with me writing a thesis) to our summer staple of salad or grilled vegetables with some sort of grilled meat. We do eat a lot of salad during the winter as well…. but it’s just not the same with imported vegetables. One of my favourite winter salads is this Asian Cabbage Salad- a standard at most church potlucks.
Asian Cabbage Salad
adapted from All Recipes
Serves 10 (although I usually make it in 2 serving batches!)
1 cup slivered almonds
1 (3 ounce) package ramen noodles, crushed (optional)
2 Tbsp sesame seeds
1 head napa cabbage, shredded
1 bunch green onions, chopped
3/4 cup vegetable or coconut oil
1/4 cup distilled white vinegar
3 Tbsp white sugar
2 Tbsp soy sauce
In a medium skillet over low heat, toast almonds and ramen noodles until they just begin to turn golden brown. Add sesame seeds and continue toasting until almonds are browned. Remove from heat and cool (I usually make this without the ramen noodles).
NOTE- because the dressing will make the almond mixture go soggy, I usually make this salad in as large a serving size as will be consumed. The dressing keeps very well in the fridge for several weeks, and just needs to be shaken well before adding to the salad along with the “crunchy bits”. Enjoy!