Crosscourt Cabbage Salad Recipe
Ingredients
| Slivered almonds package | 1 | |
| Sunflower seeds package | 1 | |
| Olive oil | 3/4 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Balsamic vinegar | 1/2 Cup (16 tbs) | |
| Soy sauce | 2 Tablespoon | |
| Cabbage | 1 Medium, shredded |
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.
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.
Chef
