You are here

Crosscourt Cabbage Salad

foodlover's picture
Ingredients
  Slivered almonds 5 Ounce (1 Package)
  Hulled sunflower seeds 5 Ounce (1 Package)
  Olive oil 3⁄4 Cup (12 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Balsamic vinegar 1⁄2 Cup (8 tbs)
  Soy sauce 2 Tablespoon
  Cabbage head 1 Medium, shredded to make 8 cups
Directions

In a 2-quart saucepan, over medium heat, toast the almonds and sunflower seeds, stirring constantly to prevent burning, 2 to 3 minutes.
Set aside to cool.
In a jar or bottle with a tightly fitting lid, combine the oil, sugar, vinegar, and soy sauce; shake well.
Place the cabbage in a large bowl and sprinkle with the toasted nuts and seeds.
Just before serving, pour the dressing over the cabbage and toss until evenly coated.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Sprinkling
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Cabbage
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
4

Rate It

Your rating: None
4.04524
Average: 4 (21 votes)