Recipe by Joan Baumer

Crunchy Cabbage and Almond Salad with Asian Dressing

Serves:                      2

Prep Time:                5-10 minutes

I love the taste, crunch and health benefits of almonds.  By combining this “nutrition star” with crunchy cabbage and a tangy dressing, you can enjoy a satisfying, healthy and delicious meal.

Ingredients:

Salad Base:

1/2 bag of finely shredded cabbage or cole slaw mix (try to find a bag with lots of color – carrots, purple and green cabbage)
1/2 bunches green onions chopped fine
1/4 cup slivered almonds, toasted
1/4 cup sesame seeds

1 Granny Smith apple, finely sliced
1/2 bunch fresh cilantro chopped fine 

Sliced crunchy vegetables such as cucumbers, green pepper, sugar peas and/or snow peas

Dressing:

1-2 tablespoons canola or extra virgin olive oil
1-2 teaspoons sesame oil
1/8 cup rice vinegar (natural flavor)
½-1 teaspoon sugar
 Salt and pepper, to taste

Steps:

• Toast sesame seeds and almonds in 300º oven for approximately 10 minutes (until golden).
• Combine the dressing ingredients.
• Mix together the cabbage, green onions, almonds, sesame seeds, cilantro and dressing (to taste).  Divide between two plates.  Place clusters of toppings over the salad base (apples, green peppers, etc), so that your salad resembles a composed French salad.
• Drizzle with additional dressing and sprinkle with more almonds.

Variations:

• Sliced English cucumbers, snow peas, green, yellow and red peppers add more crunch and flavor.
• Try this with baby greens, for a more delicate taste.
• If the dressing is too tangy for you, add a little more sugar to your dressing.
• Using ¼th of the dressing, marinate a cooked chicken breast overnight.  This is another excellent topper for your salad.

Tips:

• I buy slivered almonds weekly, and toast them as soon as I get home from the market.  I keep them in the freezer and toss them into my yogurt, hot cereals, and vegetables (e.g. broccoli or green beans).
• Since this salad is made with cabbage, it will keep for 2-3 days.
• Play with the dressing.  I like to avoid too much sugar, so I add apples for the additional sweetness I crave.  I have found that by using the freshest of vegetables and fruit, I can reduce the amount of fat and sugar in the dressing.
  
   

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