I like coleslaw but I love this cabbage salad. The original recipe came from my friend Jeanne and I made some adaptions. I love the crunch of the veggies and nuts with the light dressing. Since my garden has both green peppers and cabbage, we've been eating this cabbage salad frequently the past few weeks.
2 T. sesame seeds
2 T. sunflower seeds
1/2 cup almonds or pecans, coarsley chopped
1/2 head cabbage, finely chopped
4 green onions, diced
1/2 green sweet pepper, diced
2 T. sugar or honey
1/2 cup olive oil
1 T. apple cider vinegar
1 tsp salt
1/2 tsp pepper
1/2 tsp chicken bouillion powder
Toast the nuts and seeds in a pan until lightly browned. Mix vegetables. Mix dressing ingredients until dissolved. Stir dressing with all other ingredients about one hour before serving.
The salad will still be edible the next day but will begin to get soggy and by the second day, I don't like it.