Cabbage Salad

One of my favorite salads is made with cabbage and Ramen noodles.  I have been experimenting with a noodle-less substitute ever since I realized Ramen noodles were processed with partially hydrogenated oil and BHT.  What’s BHT anyway?  I looked it up and found a nifty site that explains all kinds of food additives.   Personally I prefer eating real food rather than chemically modified food. 

  

Here’s my new recipe for Cabbage Salad.

 

1/2 to 3/4 small organic cabbage

1/4 cup cashews

1/4 cup sesame seeds

1/2 cup pecan pieces

2 t. olive oil

4 organic green onions cut into 1/2 inch pieces

1/4 cup olive oil

1/4 cup rice wine vinegar

1 tablespoon honey

 

 Directions.

 

1. Chop cabbage coarsely as if you’re making a slaw.

2. Toast the nuts and seeds in 2 t. olive oil until the sesame seeds are golden.

3.  Mix the olive oil, rice vinegar and honey in a small bowl, then mix everything together– cabbage, onions, nuts and dressing.

4.  Chill until ready to serve.

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