From my blog Don't Fear Diabetes



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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
year-round.

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:

  1. 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.
  2. Put it into a bowl.
  3. Mix a ratio of about 3-to-1 oil to soy sauce (you can adjust to taste).
  4. Dump this mixture into the bowl with the cabbage.
  5. Add sesame seeds (I use about 1/2 cup per head of cabbage, but again, let your taste decide).
  6. 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
    mixing.
  7. 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.)

Views: 9

Tags: dfeast, food, recipe

Comment by Teena on August 27, 2010 at 5:26pm
This seems to be a very good side salad too for grilled chicken breast or turkey. I agree with the firmness of the cabbage...it does keep! Thanks for sharing.
Comment by Christopher Angell on August 27, 2010 at 9:14pm
Yes Teena, it's a great companion for grilled food, especially if you use a sweet or spicy marinade/sauce, the saltiness of the soy and freshness of the cabbage is a perfect pairing.

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