Thursday, May 27, 2010

My Mom's Cabbage Salad

This is a much-requested salad at family gatherings. It's got some zip, but that's why I like it! This recipe can be adapted to suit your own preference, but the following version is my favourite. For it, you really must use red wine vinegar. It just isn't the same without it, in my opinion.

Mom's Famous Cabbage Salad

1 small head of cabbage, finely chopped (enough to fill a large salad bowl)
3 green onions, sliced
1/2 package of oriental noodles, broken up
1/2 cup slivered (not sliced) almonds
1/4 cup sunflower seeds

Spread broken up noodles and slivered almonds onto a cookie sheet and toast in the oven at 350 F for a few minutes. Watch closely so they don't burn. Set aside to cool. Mix finely chopped cabbage and sliced green onions in a salad bowl and set aside or refrigerate ahead of time.

1/4 cup canola oil
3 Tbsp red wine vinegar (this is the "key ingredient", in my opinion)
salt and pepper to taste
1/2 tsp chicken in a mug flavouring
1 tsp soy sauce

Whisk dressing ingredients together. Immediately (as in, minutes) before serving, add enough dressing to lightly coat the salad and toss in toasted noodles, sunflower seeds, and almonds. It is important that you add the dressing and noodles, etc. only RIGHT before serving to keep the salad crunchy.

When I make this salad for just the two of us, I only mix up enough salad to serve the two of us and then keep the leftover chopped cabbage/green onions in a bowl in the fridge, the dressing in the fridge, and the toasted things in a container. I just mix them together as needed because the leftover salad all mixed together isn't near as good as when you mix it right before serving. Enjoy!

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