Glad to have met some great people along the way here in Cincinnati. Got this recipe from a Cincy acquaintance after a lovely Sunday lunch. This salad is nice and light, and the almonds & sesame seeds provide a nice crunch & texture!
For the salad:
1/2 medium green cabbage, thinly shredded
5-7 green onions thinly chopped
bunch parsley, thinly chopped (about 1/2 cup)
1/2 cup slivered/sliced almonds
3 Tbsp. sesame seeds
While shredding & chopping the first 3 ingredients (or before), set your oven to 350F and toast the almonds & sesame seeds for about 8-10min until golden brown. Allow them to fully cool before putting them in the salad, the heat will cause more juices to release from the cabbage.
For the dressing:
2 Tbsp. sugar
1/2 tsp. both salt & pepper
2 Tbsp. chicken broth base powder
3 Tbsp lemon juice
1/3cup either olive oil or flax oil
I did not have the chicken broth base powder so I added an all-purpose salt seasoning mix, and I split the lemon juice requirements with white balsamic vinegar and it still tasted delicious!! Those were my deviations from the original recipe.
Mix it all together and enjoy.
This recipe produces a pretty big portion, about 6-8 servings. It is good the next day but just know that it will be soggier and not as crunchy!
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