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Asian Cabbage Salad
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- COOK TIME
- 10 Min
In the mood for something crunchy, full of flavor, and a real crowd-pleaser? With these great Asian tastes, we've made it our own all-American-easy.
What You'll Need
- 2 tablespoons peanut oil
- 1/2 cup sesame seeds
- 4 medium-sized garlic cloves, minced
- 2 tablespoons soy sauce
- 1/4 cup white vinegar
- 1/2 cup sugar
- 3/4 cup vegetable oil
- 1 head Napa or Chinese cabbage, washed and cut into bite-sized pieces
What to Do
- In a medium-sized saucepan, heat the peanut oil over medium heat. Sauté the sesame seed and garlic for 3 to 5 minutes, until the seeds are golden brown. Add the soy sauce, vinegar, sugar, and vegetable oil and continue to cook over medium-low heat for 2 more minutes.
- Place the cabbage in a large bowl and pour the desired amount of warm dressing over it (enough to coat the cabbage evenly).
Makes 2 cups.
Refrigerate any remaining dressing for up to 1 month. Just reheat before adding to more cabbage.
Apr 20, 2016
If you think you don't like cabbage, try Napa cabbage. It's a milder form of cabbage and it is perfect for this recipe. You can't change the dressing ingredients in this recipe without sacrificing the flavor, so make sure you use peanut oil and white vinegar. It tastes better after it marinates a while, so you can make it ahead of time. Be sure not to overcook the cabbage. You want it to just be barely wilted and still have crunch. You could add a tiny bit of sliced water chestnuts if you want even more crunch.
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