Posted by: 4whateveritsworth | October 18, 2011

Asian Cabbage Salad

I recently found myself left with a lot of shredded cabbage (bagged) and needed to find a way to use up the remainder of the bag.  You know me by now, “quick and easy” is my mantra. I suppose it’s really “quick and easy AND delicious”.

So, I opened the cabinet and grabbed a few items that sounded like a  good match for cabbage.  Here’s what I came up with.

Asian Cabbage Salad

Mix 1 tablespoon of sesame oil with 2 tablespoons of rice wine vinegar. Add a pinch of sugar and pepper (to taste).

Mix well and toss with a bag of chopped cabbage, cole slaw or broccoli slaw.

If necessary, double the dressing.

I added a few miscellaneous veggies from my fridge(carrots, scallions, snap peas…..nearly any veggie will work).

To add a bit of a crunch, sprinkle the cabbage with sunflower seeds or almonds.

It gets better with time, so it can easily be made a day ahead.

Until my next post, 4 whatever it’s worth…..


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