Asian Cabbage Salad – A Happy Surprise!

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It’s mid-afternoon and I’m starting to get hungry. At first I thought I hadn’t eaten lunch…but I had. Sigh. So I’m looking around my fridge for something as low-cal as possible – as an actress, I have to keep my weight to what I say it is on my resume – not an easy task past 40.

And there it was: leftover Asian Cabbage Salad from last week! Bonus – it was still good!!! Now I can survive until dinner. It’s super fast to make, yummy, and gets you over that hunger hump.

ASIAN CABBAGE SALAD – makes a little over 4 cups
  • 4 cups cabbage, shredded (any kind of cabbage will do)
  • 1/2 cup scallions, sliced
  • 8 oz can pineapple rings, drained & sliced
  • 2 T sesame seeds, toasted
  • 1 T sugar
  • 1/2 tsp salt
  • 1/3 tsp dried ginger
  • 2½ T sesame oil
  • 2½ T rice vinegar
  • 3-4 T slivered almonds, toasted
In a large bowl, combine the cabbage, scallions, pineapple, and sesame seeds.
In a small bowl, mix together the sugar, salt, ginger, sesame oil, and rice vinegar. Pour over cabbage mixture.
Toss in almonds at serving time.

Bonnie Antonini

I’ve been cooking from scratch ever since I can remember. Frugal by nature (okay – cheap!), I just can’t see buying pre-made food when it’s so easy to make it yourself. Plus, when you prepare your own food, you know what’s in it. Since I’m also skeptical by nature (okay – a bit paranoid!), I worry what germs, bugs, and unpronounceable ingredients my family and I are eating. As an actress, I decided to merge my love of cooking with my love of being in front of the camera, creating an online show called VEGETARIAN COOKING FOR CARNIVORES ( vegcookingforcarnivores.com) – a show for people who like meat but want to eat vegetarian. The next step was blogging (vegcookingforcarnivoresblog.com), followed by tweeting (@vegcooking4carn). Geez – where does it end? I don’t preach vegetarianism – I’m just there for those of you who want good vegetarian food (which also includes desserts, by the way).

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