Crosscourt Cabbage Salad Recipe

Summary

Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodDish
VegetarianMain Ingredient
Interest Group

Ingredients

 Slivered almonds5 Ounce (1 Package)
 Hulled sunflower seeds5 Ounce (1 Package)
 Olive oil3⁄4 Cup (12 tbs)
 Sugar1⁄2 Cup (8 tbs)
 Balsamic vinegar1⁄2 Cup (8 tbs)
 Soy sauce2 Tablespoon
 Cabbage head1 Medium, shredded to make 8 cups

Nutrition Facts

Serving size

Calories 927 Calories from Fat 658

% Daily Value*

Total Fat 76 g117.5%

Saturated Fat 8.5 g42.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 456.5 mg19%

Total Carbohydrates 53 g17.6%

Dietary Fiber 10.6 g42.2%

Sugars 35.9 g

Protein 17 g34.2%

Vitamin A 2.8% Vitamin C 77.1%

Calcium 18.1% Iron 24.2%

*Based on a 2000 Calorie diet

Directions

In a 2-quart saucepan, over medium heat, toast the almonds and sunflower seeds, stirring constantly to prevent burning, 2 to 3 minutes.
Set aside to cool.
In a jar or bottle with a tightly fitting lid, combine the oil, sugar, vinegar, and soy sauce; shake well.
Place the cabbage in a large bowl and sprinkle with the toasted nuts and seeds.
Just before serving, pour the dressing over the cabbage and toss until evenly coated.
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