Cabbage Salad

Today we went to a Chinese New Year party. No one there was remotely Chinese but we got to eat rice balls, wontons, and some other delicious pan-Asian treats. I brought my Cabbage Salad. I got the recipe originally from CM, one of the ladies from my Bible study, and now I bring it to most holidays – Thanksgiving, Christmas, and now Chinese New Year. It’s a crowd-pleaser.

Chinese Cabbage Salad

• 1/2 head green cabbage, thinly sliced
• 2-3 green onions, sliced
• 2 Tbsp sesame seeds
• 1/2 cup silvered almonds
• 1 Tbsp toasted sesame oil
• 3 Tbsp neutral oil
• 3 Tbsp rice vinegar
• 1 Tbsp honey
• 1 tsp salt
• 1/2 tsp pepper
• Optional: crispy chow mein noodles
• Optional: 1.5 cups cooked shredded chicken

In a dry skillet, toast first the sesame seeds and then the almonds. Whisk the oils, vinegar, honey, salt and pepper in a small bowl. Combine with the salad ingredients and refrigerate before serving. (If using crispy noodles, sprinkle them on top just before serving.)