Asian Cabbage Salad
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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.
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