Cabbage And Sesame Seed Salad
|White cabbage||12 Ounce, coarse outer leaves removed, cleaned and finely shredded|
|Bean sprouts||4 Ounce, washed and drained|
|Tomatoes||4 , quartered|
|Carrots||2 Medium, scraped and finely grated|
|Avocado||1 Medium, peeled, stoned and chopped|
|Sesame seeds||2 Tablespoon|
|French dressing||6 Fluid Ounce|
Place the cabbage, bean sprouts, tomatoes, carrots and avocado in a medium sized serving bowl and set aside.
In a small saucepan, melt the butter over moderate heat.
When the foam subsides, add the sesame seeds and cook, stirring frequently with a wooden spoon, for 3 to 5 minutes or until the seeds are golden brown.
Remove the pan from the heat and transfer the seeds and cooking juices to the salad.
Pour the French dressing over the salad and, using two large spoons, toss well.