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.