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Crosscourt Cabbage Salad

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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

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Average: 4 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size

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

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Crosscourt Cabbage Salad Recipe