Cabbage And Sesame Seed Salad Recipe
Ingredients
12 oz. white cabbage, coarse outer leaves removed, cleaned and finely shredded
4 oz. bean sprouts, washed and drained
4 tomatoes, quartered
2 medium sized carrots, scraped and finely grated
1 medium sized avocado, peeled, stoned and chopped
1 tablespoon butter
2 tablespoons sesame seeds
6 fl. oz. French dressing
Directions
Place the cabbage, bean sprouts, tomatoes, carrots and avocado in a medium sized serving bowl and set aside.
In a small saucepan, melt the butter over moderate heat.
When the foam subsides, add the sesame seeds and cook, stirring frequently with a wooden spoon, for 3 to 5 minutes or until the seeds are golden brown.
Remove the pan from the heat and transfer the seeds and cooking juices to the salad.
Pour the French dressing over the salad and, using two large spoons, toss well.
In a small saucepan, melt the butter over moderate heat.
When the foam subsides, add the sesame seeds and cook, stirring frequently with a wooden spoon, for 3 to 5 minutes or until the seeds are golden brown.
Remove the pan from the heat and transfer the seeds and cooking juices to the salad.
Pour the French dressing over the salad and, using two large spoons, toss well.
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