Shelly's Recipe

ASIAN CABBAGE SALAD

Category: Salad

2 tbsp peanut oil
1/2 cup sesame seeds
4 medium-sized garlic cloves, crushed
2 tbsp 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

In a medium-sized saucepan, heat the peanut oil over medium heat. Saute the sesame seeds and garlic for 3 to 5 minutes, or until the seeds are golden. Reduce the heat to medium-low and add the soy sauce, vinegar, sugar, and vegetables; continue to cook for 2 more minutes. Place the cabbage in a large bowl and pour the desired amount of warm dressing over it, tossing to coat the cabbage evenly. Serves 10-12

NOTE: Since a head of Napa goes such a long way, it iss easy to cut this recipe in half.

I usually make it all, though, since it lasts for a few days in the fridge after it’s all mixed together. Made all of the dressing and only mixed it with one meals worth of greens; then covered and refrigerated the remaining dressing for up to 1 month. Just reheat it before adding it to more cabbage.