It all started with leftover cabbage. I had half a head remaining from the Curried Lentil Stew I made two weeks ago. Cabbage has a pretty long shelf-life, but I was at the point of use it or lose it. Well, you know me – I’m not going to throw out perfectly good food if I can help it.
I decided to try my hand at an Asian Cabbage Salad. After reading several recipes, I pulled ideas, added my own, finally creating a quick and very tasty salad.
You can use red, green, or a combination of cabbage. The red has more bang for the buck in terms of nutrients, and is a bit thicker. I tried it all three ways. It just boils down to a matter of preference and what you have in the house.
ASIAN CABBAGE SALAD – makes a little over 4 cups
- 4 cups cabbage, shredded (any kind of cabbage will do)
- 1/2 cup scallions, sliced
- 8 oz can pineapple rings, drained & sliced
- 2 T sesame seeds, toasted
- 1 T sugar
- 1/2 tsp salt
- 1/3 tsp dried ginger
- 2½ T sesame oil
- 2½ T rice vinegar
- 3-4 T slivered almonds, toasted
In a large bowl, combine the cabbage, scallions, pineapple, and sesame seeds.
In a small bowl mix together the sugar, salt, ginger, sesame oil, and rice vinegar. Pour over cabbage mixture.
Toss in almonds at serving time.