Good any time of year, this salad is especially good during the fall when cabbage grows abundantly. The crunchy, tangy taste pairs well with our Grilled Pork Tenderloin recipe or Teriyaki Barbecue Chicken. You can’t beat cabbage as a healthy eating item, either. Rich in vitamin C, cabbage also contains important phytochemicals — constituents found in plant foods important to good health.
(Makes 18 servings)
2 1/2 cups bagged cabbage slaw mix or shredded cabbage
1 medium carrot, chopped
1 cup fresh spinach, torn into bite-size pieces
2 tablespoons chopped fresh parsley, if desired
2 tablespoons rice wine vinegar
2 tablespoons white wine vinegar
1 tablespoon light soy sauce
1 tablespoon sesame oil
1 teaspoon sugar
1 teaspoon finely chopped peeled fresh gingerroot
Dash of salt
Dash of pepper
1 tablespoon sesame seeds, toasted*
Toss cabbage, carrot, spinach and parsley in large bowl. Mix or shake vinegars, soy sauce, sesame oil, sugar and gingerroot. Pour dressing over cabbage mixture; toss. Refrigerate 30 minutes.
To serve, stir in salt and pepper; sprinkle with sesame seed.
*To toast sesame seed, bake uncovered in ungreased shallow pan in 350° oven 8 to 10 minutes, stirring occasionally, until golden brown. Or cook in ungreased heavy skillet over medium heat about 2 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.