Ingredients
-
Salad Ingredients
-
1 cabbage
-
Seeds
-
3 Tbsp Pine Nuts
-
3 Tbsp sunflower seeds
-
3 Tbsp sesame seeds
-
Sauce Ingredients
-
1/3 Cup granulated sugar
-
1/3 Cup oil
-
1/3 Cup Soy sauce
Directions
This is one of the salads that require zero culinary skills but always impress guests. It’s a cabbage salad with an asian flare and a crunchy bite. So it’s not really asian but it shouldn’t prevent you from telling this to your guests 🙂
In time, I’ll bring here some more recipes of cabbage salads (and salads in general) because I feel that this veggie is a bit underrated. It really shouldn’t be! This veggie is so versatile and I’m going to prove it! Meanwhile, you can check different salad recipes like the green herbs salad.
Now to the salad, The only “hard” thing is chopping the cabbage. If you have a food processor then it will literally take you a minute. If not, then that’s all the “hard” work I’ll be asking you to do. Oh and roasting the seeds… Just don’t burn them, ok??
Here Are Some Tips:
- To save time you can cut the cabbage in advance, make the sauce and roast the seeds.
- You can always make a big batch and mix the cabbage with the sauce in advance and just add the seeds before serving
- Never roast the seeds together. They each have different roasting times.
- Roast the seeds on a medium-low heat. pay attention because nothing will happen for the first few minutes and then they can burn in like 10 seconds!!
- You can use whichever seeds you like! but I recommend not to omit the pine nuts!
- For a gluten-free version use Tamari or other GF soy sauce
Steps
|
1
Done
10-15 Minutes
|
Prepping the salad and roasting the seedsChop the cabbage to small pieces. |
|
2
Done
3-5 Minutes
|
Mixing it All!in a small bowl (or designated sauce bottle) add the sugar, oil and soy (or Tamari). Mix very well. |
