I am not a huge fan of salads in general, but I won’t bore you as to why. I think I could write a whole series of posts about why salad bugs me. However, I love this crunchy Chinese cabbage salad because of its texture and great flavor. I’ve been tweaking it over the years to make it more healthy (as a salad should be) without sacrificing any flavor.
Preheat the oven to 350 and put on a cookie sheet:
1/4 c. sesame seeds
1/2 c. sliced almonds
Toast the seeds and nuts for 15 minutes on 350, shaking the pan halfway through. Set the pan aside to cool.
While the seeds/nuts are toasting, prepare the veggies and put them in a large bowl.
1/2 head of green cabbage, shredded
1/2 head of lettuce, shredded
1/4 c. minced onion (any kind will do)
Whisk all together in a small bowl, then pour over the veggies:
1/4 c. soy sauce
1/4 c. sugar
1 t. salt
1/2 t. pepper
2 T. sesame oil
6 T. rice vinegar
2 cloves of minced garlic
Add the seeds/nuts to the salad and mix it up. Serve the crunchy Chinese cabbage salad as a side or take it to a party!