Crunchy Oriental Salad-S
I don't know about in your home, but as the days get warmer and we head into summer time, we eat more salads and use our oven less. After all, who wants to heat up the kitchen any more than necessary? We enjoy a variety of salads, but this one is on our favorite list. I love the crunch and the blend of ingredients and have adapted it over the years to make it fit into a gluten, dairy, and sugar-free salad. This makes a very large amount that is perfect for church dinners or family gatherings.
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!
Serving Size
15-20 People
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.
