Recipe of the Month: Crunchy Cabbage Salad

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Ingredients

• 1 head green or napa cabbage, chopped
• 1 bunch green onions, thinly sliced
• 5 tablespoons Soy-Ginger Dressing (p. 169)
• 1⁄2 cup sunflower seeds, toasted*
• 1⁄2 cup sesame seeds, toasted*
• 1⁄2 cup chopped almonds, toasted*

Additional Toppings (choose one):

• 1 cup chow mein noodles
• 1-2 packages ramen noodles, toasted*
• 1 cup finely julienned carrot, jicama, or kohlrabi
• 1⁄2 cup sliced radishes

Directions

1. In a large bowl, combine the cabbage and green onions. Add carrot, jicama, kohlrabi, or radishes, if using.
2. Add 5 tablespoons of Soy-Ginger Dressing and toss to coat.
3. Add sunflower seeds, sesame seeds, chopped almonds, and any additional ingredients. Toss to combine.

*To toast the sunflower seeds, sesame seeds, almonds, and ramen (if using), heat them in a dry skillet or bake at 325°F, stirring occasionally, until they begin to brown and become fragrant, 5–10 minutes. If using ramen noodles, discard the seasoning packet and break up the noodles first.

Note: If you won’t be eating the salad immediately, reserve the sunflower seeds, sesame seeds, almonds, and ramen or chow mein, if using. Add them just before serving so they won’t get soggy.