Wednesday, April 7, 2010

Crosscourt Cabbage Salad

1 (5oz) pkg slivered almonds
1 (5oz) pkg hulled sunflower seeds
3/4 cup olive oil
1/2 cup sugar
1/2 cup balsamic vinegar
2 Tbsp soy sauce
1 med head cabbage, shredded(about 8 cups)

In a 2 qt saucepan, over med heat, toast the almonds and sunflower seeds, stirring constantly to prevent burning, 2-3 min . 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 lg bowl and sprinkle with the toasted nuts and seeds. Just before serving, pour the dressing over the cabbage and toss until evenly coated.

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