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    Cabbage Crunch Salad from Whole Foods Ma

    Source of Recipe

    Ft.. Lauderdale Sun-Sentinel: You Asked For It

    Recipe Introduction

    Rashne Desai, the prepared foods coordinator for Whole Foods Market's Florida region, is happy to share the recipe for Cabbage Crunch Salad, which is available at all Whole Foods Markets.
    The simplicity of this refreshing salad may surprise you. Be sure to use very fresh and crisp cabbage. We use toasted black sesame seeds. We like the way they look against the white and green cabbage. What makes this salad so successful is the slightly sweet dressing, thanks to a small amount of honey. You can mix the salad ingredients several hours ahead, but for the crispest results, add the dressing shortly before serving. Make the salad and dressing a bit ahead and chill both well but separately.

    Recipe Link: http://sun-sentinel. com

    List of Ingredients

    15 cups shredded green cabbage (we used 2 medium heads, cleaned and cored)

    1 teaspoon black or white toasted sesame seeds (we like the black for contrast)

    1 bunch (about 8) scallions, finely sliced including some green stems

    cup sliced almonds, divided

    Honey Dressing:

    cup extra-virgin olive oil

    cup apple cider

    2 tablespoons honey

    Salt, to taste


    To make salad: In a large mixing bowl, toss all ingredients together well. Refrigerate until ready to dress and serve.

    To make dressing: Whisk together all ingredients until emulsified. Cover and refrigerate. When ready to serve, whisk well and pour over salad; toss to coat. Makes 6 servings.

    To toast sesame seeds: Place in a small heavy skillet over medium heat. Stir occasionally 2 to 3 minutes or until white ones begin to take on color and black or white become fragrant. Watch closely, they burn quickly.




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