A crunchy cabbage slaw salad in a sweet balsamic olive oil dressing with sautéed slivered almonds, sunflower seeds and sesame seeds.
Napa Slaw Salad
Ingredients Makes: 6 servings
6 cups napa cabbage, shredded
2 carrots, peeled and shredded
4 green onions, finely sliced
1-1/2 tbsp unsalted butter
1/4 cup sunflower seeds
1/4 cup sesame seeds
1/4 cup slivered almonds
1/3 cup extra-virgin olive oil
2 tbsp sesame oil
1/4 cup balsamic vinegar
2 tbsp honey, liquid or maple syrup
1 tbsp soy sauce
Finely shred the head of napa cabbage and the peeled carrots. Add finely sliced green onion to the mixture, cover and refrigerate until ready to serve.
In a skillet over medium heat, melt butter and sauté sunflower seeds, slivered almonds and sesame seeds until they become a light golden brown; stir often to prevent burning. Remove from heat and let cool. Mix with salad when ready to serve to preserve crunchiness.
Prepare the dressing by whisking together the olive oil, sesame oil, vinegar, honey and soy sauce. When ready, pour the dressing over the salad, add the sautéed seeds, toss it gently together and serve. Dressing can be stored in a sealable jar for 1 week.
Recipe shared by: J. Marshall
This recipe is an excellent source for the essential nutrients: Vitamin A.
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