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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I'haven't tried this recipe yet. Recipe published in the Montréal Gazette, July 27, 2005. Ingredients:
2 cups shredded red cabbage |
2 cups shredded green cabbage |
6 green onions, sliced |
1/4 cup slivered almonds, toasted |
1/2 cup sesame seeds, toasted |
1/4 cup dried cranberries (optional) |
1/3 cup vegetable oil |
1 teaspoon toasted sesame oil |
1 tablespoon tamari or 1 tablespoon soy sauce |
1/2 cup sugar |
1/4 cup rice wine vinegar |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Whisk together dressing ingredients and set aside.
2. Place all salad ingredients together in a bowl.
3. Toss with dressing right before serving, so as not to lose crunch.
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