Red Cabbage and Sesame Seed Salad
Portion Size: 1/2 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 pounds red cabbage | Washed, cored, and chopped |
| 2 carrots | Washed, peeled, and shredded |
| 2 Tablespoons Sesame seeds | |
| 4 stalks green onions | Washed, trimmed and finely sliced |
| 1/3 cup rice vinegar | |
| ½ teaspoon salt | |
| ¼ teaspoon ground black pepper | |
| 1 small garlic clove | Wash and finely minced or ½ teaspoon garlic powder |
| 2 teaspoons honey | |
| 2 tablespoons olive oil | |
| 1 tablespoon sesame oil | |
| ¼ cup slivered almonds. |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Cover the shredded cabbage with cold water, and let sit for 15 minutes while you prepare the remaining ingredients. Drain. | |
| 2 | Toss together the cabbage, carrots, sesame seeds, and green onions. | |
| 3 | Whisk together the rice vinegar, salt, pepper, garlic, honey, olive oil and sesame oil. | |
| 4 | Toss with the vegetables and herbs. Top with almonds. Chill. |
Posted in Vegetable Salad Recipes
