This salad is a great way to use up the left over cabbage. I love the shredded vegetables, toasted nuts and how this can be put together on a whim. My friend Tina Kothari shared this recipe with Gossip About Food. The secret ingredient the toasted maggi is a must to add. Enjoy the refreshing crunchy salad.
INGREDIENTS
1 cup shredded cabbage
1/2 cup red shredded cabbage
1/2 cup shredded carrots
3/4 cup cilantro leaves
3/4 cup chopped scallions
3/4 cup toasted maggi (easily available at the Indian grocery store or can be substituted by using any organic ramen noodles)
3/4 cup green apples, thinly sliced
1 tbsp sesame seeds
1 tbsp toasted almonds
1 tbsp roasted sunflower seeds
1 tsp agave or sugar
1 tsp lemon juice
1 tbsp vegetable oil
salt and pepper
DIRECTIONS
STEP 1
In a large bowl, combine the shredded cabbage, red cabbage, carrots, cilantro, scallions and toasted maggi. Maggi can be crushed by using the hands and then toasted in the oven for 2-3 minutes. Add the thinly sliced apple (to avoid the discoloration in the apples add a pinch of salt after slicing and mix it well) prior to add them to the salad mix.
Step 2
Heat the vegetable oil in a small skillet and roast the sesame seeds.
Step 3
Add roasted sesame seeds and the oil to the salad mix, add roasted almonds and sunflower seeds.
Step 4
Add agave, salt, pepper, lemon juice to the salad and then taste and adjust the seasoning. Serve immediately.
