From my blog Don't Fear Diabetes
I’m too busy to make this right now to photograph it (which is really saying something), but I promise that this will soon become a go-to
recipe for you. It’s cheap, fast, and absolutely delicious. Plus,
locally (or at least domestically) grown cabbage tends to be available
Ingredients (Amounts depend on how many people you want to feed):
- Cabbage (red, green, or both, if you’re feeling frisky)
- Sesame seeds (if you want to spice things up, use a mixture or regular and black)
- Oil (I prefer a neutral tasting oil, like safflower or grapeseed, but you can use whatever you prefer)
- Soy Sauce (Regular or low sodium).
What to do:
- Start by chopping the the cabbage into fine shreds. I just use a chefs knife, but I suppose you could cut it into quarters and use a
mandolin to speed it up a bit.
- Put it into a bowl.
- Mix a ratio of about 3-to-1 oil to soy sauce (you can adjust to taste).
- Dump this mixture into the bowl with the cabbage.
- Add sesame seeds (I use about 1/2 cup per head of cabbage, but again, let your taste decide).
- Now the fun part: get your [recently washed] hands into the bowl and mix everything up. You can use a utensil, but I find nothing gets
dressing and seeds incorporated better or faster than good old manual
- Wash all of the sesame seeds and oil off you hands and enjoy!
***(Unlike other salads, the firmness of the cabbage means this will keep well for a day or two after dressing.)