10 minutes
none
1 large salad ( if making for just my family - I use 1 lb of Cole Slaw mix)
2 lbs Shredded Cabbage (I usually Trader Joe's shredded organic cabbage mis or Dole Cole slaw mix)
1 cup sliced almonds ( toasted / then I bake them in the oven on a cookie sheet @225 for 2-3 minutes - until golden brown)
1/2 cup toasted sunflower or pumpkin seeds ( I buy raw and then toast these - same baking instructions as almonds)
6 Tbsp sesame seeds (toasted or same baking instructions as almonds)
1 packet of Ramen noodles ( i buy chicken flavor - you can also use that packet for dressing instead of the sodium free granulated bouillon
Dried organic cranberries (optional - I sometimes add these for color and some sweetness!)
Dressing:
6 Tbsp of balsamic vinegar
1/3 cup of olive oil
6 drops of sesame oil (optional)
1 Tbsp of Stevia / Truvia
Herbox - sodium free chicken granulated bouillon (from Stop and Shop / similar market)
1/2 tsp of salt ( I use Herbamare sea salt blend)
Pepper to taste
Whisk together all dressing ingredients.
Put cabbage in serving bowl; Add toasted almonds, sunflower or pumpkin seeds and sesame seeds .
Pour dressing over and toss.
About 5 minutes prior to serving, crush up Ramen noodles ( or similar) and add to cole slaw.
Toss and Serve! Always a hit!
Kids and Adults love it!