You are going to want a good chef’s knife for this recipe. It might take about 15 minutes to chop the cabbage by hand. While it does take some added time and effort, it produces a rougher uneven chop that gives an interesting texture to the salad.
This has been a go-to recipe for many summer picnics over the years. Try it with some Korean BBQ! Enjoy!
- 1 head green cabbage
- 1 head red cabbage
- 8 carrots
- 10 - 12 green onions, thinly sliced
- 1 1/2 cup sliced almonds
- 1/2 cup sesame seeds
- 1/2 cup butter
- 1 cup vegetable oil
- 6 Tablespoons rice wine vinegar
- 2 teaspoons table salt
- 1/2 teaspoon black pepper
- In a 12-inch skillet, melt butter over medium-low heat. Mix in almonds and sesame seeds. Cook until browned, stirring frequently to prevent burning. Remove from heat. Set aside to cool until it reaches room temperature.
- Clean, then cut each cabbage in half from top to bottom through the core. Next, cut each cabbage half from top to bottom, through the core. Remove the core from each quarter. Slice each quarter thinly. This will produce a bunch of long shreds. Finally, run your knife crosswise through the shreds to shorten them. Toss it all into a large bowl.
- Clean and shred the carrots on a box grater. Add them to the bowl of cabbage.
- Clean and thinly slice the scallions. Add them to the bowl of cabbage.
- Toss the cabbage mixture until the vegetables are evenly distributed. Store in the refrigerator until ready to serve.
- In a medium bowl, whisk together the dressing ingredients. Set aside.
- Just before serving re-whisk the dressing and toss together the shredded cabbage mixture, almond mixture, and dressing.