Red Cabbage Salad
4 servings


Toasted sesame oil and rice vinegar combine to give this colorful salad an Asian vibe.

31⁄2 cups thinly sliced red cabbage (about half of a medium head)
3 tablespoons dried cranberries (craisins)
2 tablespoons seasoned rice vinegar
1 tablespoon water
2 tablespoons toasted sesame oil
2 to 3 tablespoons sliced or slivered almonds
3 or 4 green onions, trimmed

In microwave-safe bowl, combine cabbage, cranberries, vinegar, and water, stirring to combine. Cover bowl with a plate; microwave on HIGH for 2 minutes, stirring once. Set aside to cool. Meanwhile, heat sesame oil in a small, heavy skillet over medium heat. Add almonds; cook until golden brown, stirring almost constantly. Transfer to bowl with cabbage. Slice green onions (white and green parts) thinly and add to cabbage; toss well to combine.

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