Cabbage slaw
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
Salad:1 medium head green cabbage, outer leaves removed1 cup roasted, unsalted almonds1 bunch green onions1 cup chopped cilantro (about 2 big handfuls unchopped)Salt and pepperDressing:1/2 cup light oil, like canola3 tablespoons low-sodium rice vinegar1 tablespoon sugar (or more, to taste)1/2 tablespoon sesame oil1 teaspoon low-sodium soy sauce (or more, to taste)
Shred the cabbage very finely. The fineness of the shredded cabbage is really what makes this salad; you want it in in threads, almost, and with the threads chopped into bite-size lengths. Toss with the peanuts in a large bowl. Chop the scallions, including the green and white parts. Toss the scallions and chopped cilantro with the cabbage, seasoning very lightly with salt and pepper.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 233.4
- Total Fat: 20.7 g
- Cholesterol: 0.0 mg
- Sodium: 173.5 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 4.2 g
- Protein: 4.3 g
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