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This yummy recipe was given to me by my friend Meghan. I can always count on coming home with a wonderful tip after a weekend with her and her family. Everyone I have made this for has asked for the recipe... I have doctored the recipe a bit myself. The recipe calls for toasting the almonds and sesames seeds, I just skip the toasting (too lazy) and I don't add the salt or pepper, guests can salt to taste at table. If I can get away without using salt I do. I've had the recipe for a year now and I started to add (baked and chopped) chicken to the salad. I also added the Chia seeds to the recipe they add a great crunch and they are a super food!
The Chia seed is tasteless therefore we put them on everything, pizza, fruit, cereal and salads. They do add some crunch but that's about it. My daughter will just pour them and eat them plain, a bit of a mess but better then a pixie stick. Health wise they are amazing, move over flax seed! The chia seed has omega 3 and 6 oils. It's easily digestible so you don't need to grind it like the flax seed, it's a hydrophilic (absorbs more then 10 times it's size of water) so when you drink water it holds it in your body longer and it has antioxidant qualities. They are really small but hey we're being positive people! Click on Chia Seed link to read more.
You can buy the chia seed at most health food stores... Note don't eat your Chia Pet after reading, those seeds are not meant for human consumption.
Cabbage Salad
Thinly slice 1 head of cabbage (I use pre-sliced at Trader Joe's)
Add 1 bunch of finely sliced scallions
8Tbs of sesame seeds, 8Tbs of silvered almonds and 8Tbs of chia seeds
Add to cabbage and scallions
Crush 2 packages of ramen noodles, add to salad
Dressing
4Tbs sugar
1/2 cup olive oil
1 1/2 tsp salt
ground pepper
8 Tbs rice wine vinegar
Shake or whisk all together
Pour over salad, toss and serve
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