Potluck-Ready Crunchy Cabbage Salad

Ingredients

1 medium cabbage

4 tablespoons (½ stick) unsalted butter

2 cups roasted almonds, chopped (can buy pre-roasted)

⅓ cup toasted sesame seeds (can buy pre-toasted)

½ cup olive oil

¼ cup sugar

2 tablespoons rice vinegar

2 tablespoons soy sauce or tamari

5 scallions, white and green parts, chopped

Directions

1. Core the cabbage and run it through a food processor fitted with the slicing disk. Alternatively, you can thinly slice the cabbage by hand. Set aside.

2. In a large skillet, melt the butter over medium heat. Add the almonds, stir to coat with the butter, and allow them to warm for a couple minutes. Add the sesame seeds and stir to combine, being careful not to let them burn. Once warm and smelling fragrant, 1 or 2 minutes, scrape onto a plate to completely cool.

3. In a small jar, combine the olive oil, sugar, vinegar, and soy sauce. Cover and shake until the sugar has dissolved.

4. In a large salad bowl, toss the cabbage, scallions, and almond mixture. Pour the dressing over the top, toss thoroughly, and serve.

Notes

From: ‘Japanese Cookbook for Beginners’ by Azusa Oda