Monday, March 17, 2008

Napa Cabbage Salad

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.

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