Cabbage was on sale today at the local supermarket for a very good price. I bought one head to make stuffed cabbage rolls for dinner tomorrow night, and bought an extra one just because it was cheap (and remarkably healthy).
I found this recipe, which was actually quite a hit with my family. The soy flavor of the dressing was a little too intense, and I will scale it back a little next time. But the crunch of the nuts and the cabbage seem like the perfect complement to any Asian meal.
Cabbage Nut Salad
1 cabbage, cut into thin strips
1/3 cup sliced almonds
1/3 cup roasted sunflower seeds
2 tablespoons sesame seeds
1/4 cup vegetable oil
1/4 cup soy sauce
2 teaspoons sugar
Fry almonds, sesame seeds and sunflower seeds in a small, hot frying pan until they are toasted (be careful not to burn them). Mix cabbage and nuts together in a large bowl.
Make the dressing by mixing the oil, soy sauce and sugar in a small bowl or in a jar with a lid on it. Microwave the dressing for one minute and stir to dissolve the sugar. Pour the dressing over the cabbage and nuts and toss well. Let the salad marinate in teh refrigerator for a few hours before serving.