Cabbage Nut Salad

"The first time my husband tried this he hogged the whole bowl. Now I usually double the recipe if we're having guests."
 
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photo by a food.com user photo by a food.com user
Ready In:
15mins
Ingredients:
7
Serves:
8
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ingredients

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directions

  • Cut the cabbage into thin strips.
  • Fry the pine nuts, almond slivers and sesame seeds in a small amount of olive oil until toasted (careful not to burn).
  • You can vary the amounts of nuts to your own tastes.
  • Mix cabbage and nuts together in a large bowl.
  • Mix olive oil, soy sauce and sugar in a small bowl.
  • Microwave for 1 minute to heat.
  • Stir to dissolve sugar.
  • Pour the sauce over the cabbage and nuts and toss well.
  • Let the salad marinate in the refrigerator for a few hours before serving.

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Reviews

  1. Delicious. I used a 16 oz. bag of the already chopped cabbage and doubled the amount of nuts and it had a great crunch to it as well as lots of flavor. Served it with Lennie's mac n cheese (yummy too) and my skillet barbecued chicken. Yummy!
     
  2. This is suprisingly good. It was a tad bit bitter so I added another teaspoon of sugar, but could not wait to dinner to try it. I made it early this morning and it's been sitting in the fridge looking quite inviting. Thanks for a great recipe!
     
  3. Did this for dinner tonight, very good!! I cut the recipe in half, it worked fine. Didn't have enough pine nuts, so made up the difference with sunflower seeds, with the rest of the seeds and nuts, it was a very nice nutty flavour. Will make it again, Thanks for a good one Mirjam!!
     
  4. Delicious for a light dinner or lunch.
     
  5. Ok so I made this just like the recipe says. I think to truly appreciate someone's contribution that is what you should do. I found it to be a bit on the salty side, but I couldn't stop eating it. The recipe made quite a bit and we had a lot left over. So, I added a bunch of kale and to offset some of the saltiness, fresh pineapple! It is so yummy!
     
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Tweaks

  1. i really liked the recipe. only thing was it was a little too salty for my taste, due to the soy sauce. but delicious, none the less! with the right main dish this could be a wonderful salad. i didn't have pine nuts and substituted sesame oil for olive oil to keep the nutty, asian feel to it. and i used just a tiny bit of splenda instead of sugar. i'm sure i will make again, only with low sodium soy sauce next time. thanks so much for posting!
     

RECIPE SUBMITTED BY

<p><strong><span style=color: #ff0000;>Come and visit me on my blog:&nbsp; </span></strong></p> <p><a href=http://www.miriyummy.wordpress.com><strong><span style=color: #ff0000;>www.miriyummy.wordpress.com</span></strong></a></p> <p>&nbsp;</p> <p>October 2011: It's been 10 years since I came into Zaar one day at the recommendation of someone on another website. If you ask my husband (or my coworkers), I haven't logged out since! <br /><br /><a href=http://www.TickerFactory.com/><br /><img src=http://tickers.TickerFactory.com/ezt/d/4;15;0/st/20011021/e/I Joined Zaar%21/dt/6/k/f656/event.png border=0 alt= /></a> <br /><br />So what's happened in the ten years since I became addicted to Zaar? Well, I've been happily married, happily divorced, and happily married once again. (Wanna see wedding pictures? 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