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Published on June 06, 2020

Napa Cabbage Slaw with Toasted Almonds

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Original recipe by Cynthia Lair for Cookus Interruptus. Copyright @ 2009. http://cookusinterruptus.com/asian-noodle-salad-with-toasted-sesame-dressing-4136-57.html

Cabbage is amazing – it prevents cancer and heals wounds. No kidding.

Preparation time: 20 minutes.

Ingredients

Salad

  • 1/3 cup raw almonds, toasted and roughly chopped
  • ½ napa cabbage, shredded or thinly sliced (~ 4 cups)
  • 2 scallions, chopped fine
  • ¼ cup chopped cilantro

Dressing

  • 2 tablespoons lime juice
  • 2 tablespoons rice vinegar
  • 1 teaspoon tamari
  • 1 tablespoon sugar
  • 3 tablespoons olive oil
  • 2 teaspoons toasted sesame oil
  • ½ teaspoon sea salt

Directions

  1. To toast almonds, place whole almonds in a baking pan and toast in a 300-325 degree F. oven for 10-15 minutes. Until the color begins to darken and they give off a rich nutty aroma.
  2. Combine lime juice, vinegar, tamari, sugar, oils and salt in a salad bowl. Whisk to incorporate.
  3. Prepare vegetables and chop almonds. Put in bowl and toss gently until mixed with dressing.

Servings: 4

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