Cabbage slawSubmitted by: NEWSGIRL2177
IntroductionAdapted from thekitchn.com Adapted from thekitchn.com
1 medium head green cabbage, outer leaves removed
1 cup roasted, unsalted almonds
1 bunch green onions
1 cup chopped cilantro (about 2 big handfuls unchopped)
Salt and pepper
1/2 cup light oil, like canola
3 tablespoons low-sodium rice vinegar
1 tablespoon sugar (or more, to taste)
1/2 tablespoon sesame oil
1 teaspoon low-sodium soy sauce (or more, to taste)
Whisk the dressing until emulsified, then taste and adjust to your own preferences of sweetness and saltiness.
Toss with the cabbage. Garnish with a few more almonds and serve.
Note: The recipe I provided uses low-sodium ingredients and cuts own a bit on the amount of oil used. You could probably cut back on the oil even further, if you like. The original recipe used peanuts instead of almonds.
Serving Size: 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user NEWSGIRL2177.