Cabbage Crunch

by angelika on January 4, 2011

There is this salad I love on the Whole Foods salad bar called Cabbage Crunch. It is so light, a little bit tangy, and super crunchy. It is one of my favorite lunch items. Today I decided to recreate it at home, and I think my version turned out great! We loved this light and refreshing winter salad, and I think you will too.

Cabbage Crunch

1/2 of a head of green cabbage
2 TBS black sesame seeds 
1/2 cup slivered almonds 
2 scallions, diced
1 small clove garlic, minced
1/3 cup olive oil 
2-3 TBS apple cider vinegar
1 tsp salt
1/2 tsp pepper 
Core and chop the cabbage. I like to slice the half lengthwise and then cut each section into cubes. I think this gives the best shape to the salad, as we are not making a coleslaw. Toast the black sesame seeds in a dry pan for about 3 minutes until they are fragrant. Combine the cabbage, sesame seeds, scallions and almond slivers in a bowl. 

Whisk together the dressing ingredients. It will seem a little heavy on the vinegar, it should. The cabbage can take it. Dress the cabbage liberally, but know you may not need all the dressing. Stir and adjust for salt, serve immediately. The dressed salad will keep for about a day in the fridge. 
A votre santé! 

{ 1 comment… read it below or add one }

Amateur Cook November 3, 2011 at 6:35 am

Leave a Comment

CommentLuv badge

Previous post:

Next post: