Chinese Cabbage Salad π₯
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 3-4 cups
Ingredients:
| Amount | Ingredient |
|---|---|
| 1 | Head of cabbage |
| 1/3 cup | Margarine |
| 1/3 cup | Green onions |
| 3-5 tbsp | Sunflower seeds |
| 2 tbsp | Soy sauce |
| 1/2 cup | Vinegar |
| 1/2 cup | Sugar |
Instructions:
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Chop Cabbage and Onions: Begin by finely chopping the head of cabbage and green onions, then chill them in the refrigerator while preparing the other ingredients.
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Saute Sunflower Seeds: In a skillet over medium heat, add the margarine and sunflower seeds. SautΓ© until the seeds turn crisp and golden brown, releasing their nutty aroma. This should take about 3-5 minutes. Keep an eye on them to prevent burning.
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Prepare Dressing: In a small mixing bowl, combine the soy sauce, vinegar, and sugar. Stir well until the sugar is completely dissolved and the ingredients are thoroughly combined to create a flavorful dressing.
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Toss Salad: Just before serving, remove the chilled cabbage and onions from the refrigerator. In a large mixing bowl, toss them together with the sautΓ©ed sunflower seeds. Pour the prepared dressing over the salad and toss gently to ensure even distribution of flavors.
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Serve: Transfer the Chinese cabbage salad to a serving dish or individual plates. This vibrant and refreshing salad is ready to be enjoyed as a delightful side dish or a light and healthy main course.
Nutritional Information (Per Serving):
- Calories: 1094.8
- Fat Content: 83.3g
- Saturated Fat Content: 14.7g
- Cholesterol Content: 0mg
- Sodium Content: 1508.9mg
- Carbohydrate Content: 78.6g
- Fiber Content: 5.5g
- Sugar Content: 36g
- Protein Content: 14.2g
Recipe Notes:
- This Chinese cabbage salad is not only delicious but also incredibly easy to prepare, making it perfect for busy weeknights or quick lunches.
- Feel free to customize the salad by adding your favorite ingredients such as shredded carrots, sliced almonds, or crispy noodles for extra texture and flavor.
- For a healthier option, you can substitute the margarine with olive oil or coconut oil and reduce the amount of sugar in the dressing according to your taste preferences.
- Make sure to toss the salad with the dressing just before serving to keep the cabbage crisp and fresh. You can also refrigerate any leftovers in an airtight container for up to 2 days.
