Quick like a bunny

Quick like a bunny

Wednesday, June 15, 2011

Spicy Asian Cabbage Salad Recipe

This is a recipe I found in The Deerfeild Village Cookbook (from Houston Texas). I changed it a bit, and it is very tasty.


1 lb. Shredded cabbage
8 Green Onions, chopped

1/2 cup Sesame seeds
1/2 cup Almonds crushed or mashed (slivered Almonds are great to)
1 T. Vegetable oil

1/2 cup vegetable oil
1/3 cup of sweetener of choice (I used Splenda)
1/3 cup Rice Vinegar
1 tsp. Salt
1/2 tsp ground Cayenne Pepper

Optional extras: can added shredded carrots, or sliced Bell Pepper to.
Serves 4 adults (estimation)
Put shredded Cabbage and chopped Green Onions into a large bowl.

Now put Sesame seeds and Almonds with 1 T. Vegetable oil in sauce pan to brown lightly.

Then pour into bowl of Cabbage and Green Onions. Let sit to cool a bit before mixing together. Mix dressing ingredients together.

Mix in the dressing. I had to put it all in a bigger bowl to mix.

After mixing I put it back into a smaller bowl.

This bowl fits in my fridge. You can eat it now, but I find that it taste better chilled and after it has been sitting awhile in the fridge. Stir before you serve to mix the dressing.