This started off as a salad inspired by the “Chinese” chicken salad style recipes with a cabbage base (meaning – composed largely of cabbage). And this particular version was greatly inspired by the recipe in The Peaceful Palate by Jennifer Raymond. At first I only changed the dressing (her version was healthier and lower in fat, but didn’t quite hit the spot for me), but recently I really wanted to make this and haven’t been able to find suitable Ramen style noodles. (I used to use Soken brand brown rice noodles, but haven’t been able to find them in the last year)
That led to this version where I substituted Short, thinly slice carrots for the noodles. I know, not quite the same thing. But, I think it resulted in a delicious cabbage salad.
6-8 cup finely sliced green cabbage
1/2 cup almonds, roughly chopped
1/4 cup unhulled sesame seeds
3 to 4 green onions, thinly sliced or a few inches of chives cut into short segments, or a few Tablespoons of finely diced red onion
2 medium carrots sliced into matchstick sized pieces about 2 inches long.
Toast the almonds and sesame seeds at 375 for 6 to 8 minutes, or carefully stir them on the stove top to toast (but you have to really watch them closely with this method).
Combine all ingredients in a large bowl and toss with the following dressing:
1 Tablespoon toasted sesame oil
2 Tablespoons extra virgin olive oil
1/4 cup brown rice vinegar
2 Tablespoons agave nectar
1/2 teaspoon pepper
3/8 teaspoon sea salt
Place in a jar with a tight fitting lid and shake well.