Cabbage Chopped Salad Recipe

• 分量: 8 servings
• 調理時間: 20 minutes
• 総時間: 25 minutes

材料

1/2 head Green Cabbage (shredded)

2 Carrots (julienne)

1 Red Bell pepper (diced small)

1 bunch Green Onions (sliced thin)

4 mini Seedless Cucumbers (diced small)

1 bunch Cilantro (minced)

1 bunch Flat Leaf Parsley (minced)

1/4 cup Sesame Seeds

1/4 cup Sunflower Seeds

1/2 cup Slivered Almonds

1/2 cup Olive Oil

1/4 cup Red Wine Vinegar

1 tbsp. Honey

1/2 tsp Salt (add more if desired)

1/2 tsp. Black Pepper

手順

In a medium frying pan over medium low heat add the sesame seeds, sunflower seeds, and slivered almonds. Toast stirring frequently until golden brown and fragrant, about 5 minutes (do not let them burn). Set this aside to cool.

In a large mixing bowl combine the shredded green cabbage, julienned carrots, diced red pepper, green onions and diced seedless cucumber.

Add in the minced bunch of parsley and cilantro (stems can be added here if preferred). Add in the cooled toasted almond mixture.

Fold everything together to combine. Then in a small mixing bowl whisk together the olive oil, red wine vinegar, honey, salt, and pepper until emulsified.

Pour the dressing over the cabbage salad and toss fully until everything is coated. Add additional salt and pepper if desired.

Serve immediately or store in an air tight container for 3-5 days in the fridge.