Oriental Cabbage Slaw

This is a recipe from one of the LaLeche League cookbooks that I have found so useful for the past 19 years; they are excellent for recipes that use whole, non-processed foods, and are easy and quick to prepare.

  • ½ cup sesame seeds
  • ¼ cup slivered almonds
  • ½ cup crushed oriental noodles
  • 2 T butter
    • ¼ cup oil
    • ¾ cup white vinegar or rice vinegar
    • ¼ cup water
    • 2 t soy sauce
    • ½ cup packed brown sugar

    • 1 large, or 2 small heads Napa oriental cabbage
    • 5 green onions
    • 1 or 2 small carrots, shredded

    Toast sesame seeds, almonds and noodles in butter in skillet. Cool and set aside. Combine oil, vinegar, water, soy sauce, and brown sugar in bowl; whisk well. Shred cabbage and thinly chop green onions, including stalks and onion tops. Mix them with the carrots in a salad bowl. Add dressing; toss gently. Let stand for 20 minutes. Top with toasted noodle mixture just before serving.

    Yield: 12 servings

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    Filed under food, Salads, Vegetables, Vegetarian (lacto/ovo)

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