This salad is SUPER easy, healthy and delicious. Kids eat it up. So next time we have napa cabbage, I want no complaints.
1/2 cup slivered almonds
1 1/2 tablespoons canola oil
1 1/2 tablespoons sesame oil
2 tablespoons rice vinegar
1 tablespoon soy sauce
1/2 teaspoon sugar
1 pound napa cabbage, chopped
2 scallions, thinly sliced
1/4 cup chopped cilantro
Freshly ground pepper
1. Toast almonds--if you're prone to burning them in a skillet on the stove, pile them in a pie plate and roast in the ove at 350 degrees. Check and stir them after five minutes, then continue to check them every minute till they're done.
2. In a bowl, mix the oil, vinegar, soy sauce and sugar. Add the cabbage, scallions and cilantro and toss. Add the almonds and season with pepper. Toss again and serve.
Monday, March 17, 2008
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