I love this salad. Tasty and healthy. I changed slight to use Olive oil instead of vegetable oil and added fresh garlic to the dressingbefore adding to the salad. Very Good!
THE GOOD NEWS This Asian-inspired recipe from Talley's friend Sarah Matthews is rich in cancer-fighting antioxidants.
ingredients
1/2 cup slivered almonds
3 tablespoons vegetable oil
2 tablespoons rice vinegar
1 tablespoon soy sauce
1/2 teaspoon sugar
1 pound napa cabbage, chopped
2 scallions, thinly sliced
1/4 cup chopped cilantro
Freshly ground pepper
directions
Preheat the oven to 350°. In a pie plate, bake the almonds for 5 minutes. Let cool.
In a bowl, mix the oil, vinegar, soy sauce and sugar. Add the cabbage, scallions and cilantro and toss. Add the almonds and season with pepper. Toss again and serve.