McCarthy’s Japanese Cabbage Salad
McCarthy's Japanese Cabbage Salad
Print Recipe
|
This salad has been a fan favourite in my family for decades!
McCarthy's Japanese Cabbage Salad
|
Print Recipe
|
This salad has been a fan favourite in my family for decades!
| Servings | Prep Time | Passive Time |
| 10-12people | 45minutes | 2-3hours |
| Servings | Prep Time |
| 10-12people | 45minutes |
| Passive Time |
| 2-3hours |
Ingredients
- Salad
- 2 tbsp sesame seeds toasted
- 1/2 cup slivered almonds toasted
- 1/2 green cabbage shredded
- 2 green onions chopped
- 1 package Original Ichiban noodles
- Dressing
- 1 package Original Ichiban seasoning mix
- 3 tbsp Frescolio Pinot Grigio Wine Vinegar
- 1 tbsp sugar
- 1/3 cup Frescolio Mono-Varietal EVOO Mild to Medium intensity is best
- 1/8 cup Frescolio Sesame Oil
- salt and pepper to taste
Servings: people
Units:
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Ingredients
Servings: people
Units:
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Instructions
- Toast sesame seeds and slivered almonds over stove top or in the oven until golden brown. Check periodically as they can easily burn. While they are toasting, chop cabbage into thin, inch-long strips - think coleslaw, and thinly slice green onion. Set both aside in your salad bowl.
- Combine vinegar, seasoning package and sugar in a jar. Stir until sugar is dissolved. Add oils slowly, stirring constantly. Add salt and pepper to taste.
- Add toasted sesame seeds, almonds and dressing to cabbage mix. Toss to combine. Refrigerate for 2-3 hours.
- When ready to serve, break up the noodles and toss in the salad. Serve soon after adding the noodles so they stay crunchy.
Recipe Notes
In place of the Pinot Grigio wine vinegar, try using the Champagne Wine Vinegar or Apple Cider Vinegar for an equally tart, acidic kick!