Crosscourt Cabbage Salad
|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|
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.
Calories 927 Calories from Fat 658
% Daily Value*
Total Fat 76 g117.5%
Saturated Fat 8.5 g42.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 456.5 mg19%
Total Carbohydrates 53 g17.6%
Dietary Fiber 10.6 g42.2%
Sugars 35.9 g
Protein 17 g34.2%
Vitamin A 2.8% Vitamin C 77.1%
Calcium 18.1% Iron 24.2%
*Based on a 2000 Calorie diet