Monday, May 7, 2012

Cabbage Crunch Salad

~ Cabbage Crunch Salad ~


 
I got a fresh purple cabbage at the local farmers market last week and so it was the perfect time to make the Cabbage Crunch Salad that I have been wanting to try for some time.  The expiration date was coming up so I took the opportunity to make this yesterday. (It is great that all the products have a "Best Used by" date).

The product description is: Full of slivered almonds, sesame seeds, and Chinese noodles, this salad is full of goodies! Add either olive oil and red wine vinegar or mayonnaise and pineapple. Makes 4 cups.

I made the oil and vinegar salad variation.

First I shredded the cabbage...I forgot to take a picture of it before and after shredding, but I don't do anything fancy.  Just slice it thin and cut it up from there as I  do not have a fancy shredder (or any shredder for that matter) :-) 



Mixture after adding all ingredients together
 


Then I added 1/4 cup of Olive Oil, 2 tablespoons Red Wine Vinegar, and the contents of the mix package. Refrigerate for 30 minutes. Then serve!  




Here is the Cabbage Crunch Salad 30 minutes later. That easy!  The flavors blend in nicely and I really didn't know what to expect because I had never heard of Cabbage Crunch Salad.  This is a definite 'must have again'.  

Here is the photo from my website using regular cabbage

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