Crunchy Oriental Salad-S
If you have a food processor or salad shooter, it will speed up the process of making this. If you don't care to make as big of a serving, you can easily cut it in half. It will keep for at least a day or two in the refrigerator, but I don't know how much longer...In our house, it's always devoured by then. Enjoy!
Ingredients
- 1 head green cabbage- shredded
- 1 head purple cabbage- shredded
- 1 carrot- shredded
- 1 bunch green onions- thinly sliced
- 1/2 C. sesame seeds- toasted
- 1 and 1/2 C. slivered almonds- toasted
Oriental Dressing
- 1 and 1/2 C. olive oil
- 1 C. red wine vinegar
- 1 C. sweeter of choice (I use my homemade powdered Truvia blend . Honey works great if you're not following the THM weight loss plan.)
- 2 and 1/2 t. sea salt
- 1 and 1/2 t. black pepper
Instructions
- Toast the sesame and slivered almonds at 400 degrees on a dry cookie sheet for 8-12 minutes until lightly browned. (Stir several times during the toasting process.) Then cool.
- In a large bowl, mix the vegetables together and refrigerate. Before serving, add the toasted sesame seeds and almonds and add enough dressing to cover it well. Toss until well mixed.