10 cups shredded napa cabbage (1 cabbage)
1 cup shredded red cabbage (1/2 cabbage)
1 can mandarin oranges (couldn't find any fresh at the store)
8 green onions (organic! Walmart!)
2 cups of mung bean sprouts (I actually sprouted some beans earlier in the week.)
1/2 cup slivered almonds, toasted (totally forgot to put these in...too much merlot)
1/2 cup extra virgin olive oil
4 tblsp toasted sesame oil
1/2 cup rice vinegar
2 tblsp of peanut butter (fresh from the peanut thanks to 5 Seasons Market)
6 tsp of honey
1/2 tsp sea salt
Mix the salad and then add the dressing just before serving.
I should have squeezed the water from the cabbage because there was a lot of liquid at the bottom of the mixing bowl. I think the dressing would have more kick if I didn't have so much liquid in the bowl.
Overall it was a success! We ate almost all of it between 5 people, along with some Jambalaya! I only have a pint of the salad left. There is only 2 cups of my sister in law's Jambalaya left too.
Taken from P. 211 - Nourishing Meals cookbook