I learned how to prepare this Asian cabbage salad from my cousin, Orit. Until she brought this salad to one of our Shabbat dinner, I used to think of cabbage just in a Coleslaw salad.
This salad is very tasty, and suitable for any meal. It’s the kind of salads that served in restaurants and you wonder how they managed to turn the boring cabbage into a masterpiece. I am a big fan as you understand.
Ingredients
1 medium cabbage – or half of a large cabbage
1/3 cup of oil (canola / vegetable /)
1/3 cup of white vinegar
1/3 cup of soy sauce
3-4 tablespoons granulated sugar
1 cup of candied pecans, broken into pieces
½ A cup of pumpkin seeds
¼ A cup of sesame seeds
Preparation
Cut the cabbage thinly and place it in a bowl. I have been using a vegetable peeler with a serrated blade to cut cabbage for years. This is how the cabbage is cut thinly and fast
Mix the oil, vinegar, soy sauce and the sugar in a jar / bowl and mix well
5 minutes before serving add the sauce to the cabbage bowl and mix well. Sprinkle all the nuts and mix again
Notes
You don’t need to roast the sesame seeds and the pumpkin seeds. you can but you don’t have too
You may add more nuts
When you will mix the sauce it will taste funny. But I promise- with cabbage and the nuts it will taste awesome!
And that’s it! How easy was that? If you want to stay up to date sign up for my newsletter, follow Facebook and and if you like this recipe, pin it on Pinterest!
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