Friday, July 29, 2016

Cabbage Salad

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.

Cabbage Salad

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.


  1. This looks really good. Definitely gonna try it.

  2. That looks really good. I'll be trying that!

  3. I have my own version of this I like. The nuts were a suggestion I had not tried... so I want to try that.

  4. Definitely trying this out tonight! Thanks so much for the recipe, my son loves coleslaw so this should be a great change :)

  5. Thank you for the recipe; it looks delicious! How many would you say that serves? I have enjoyed a dish that is similar, with the addition of Parmesan cheese shaved into it - wonderful - I'm glad to have the recipe! - Suz

    1. The number of servings depends upon the size of servings. I would guess about ten.


I love to hear from you.


Related Posts with Thumbnails