This recipe was adapted from our family recipe cook book, and was actually submitted by my older sister & her husband. I like this recipe simply because…my husband likes it. It’s hard for me to get my ‘big boy’ to eat his veggies so this salad is packed with Asian flavor and veggies that are good for you. I like to use a mixture of red cabbage and regular cabbage for this salad. Not only does it give some color, but the red cabbage has antioxidants. Raw cabbage as well has cancer preventing benefits. So if you can get something that tastes good and is good for you, I’m all for it. I always keep extra packets of saimin soup powder available, but if you don’t have that, some Miso Dressing (which you can find at almost any Asian market store) does the trick as well.
Makes 4-6 servings
½ head Cabbage, thinly sliced
½ head Red Cabbage, thinly sliced
½ Red Onion, thinly sliced
¼ C. Green Onions, chopped
1 C. Crispy Won Ton Strips, lightly crushed
1 T Toasted Sesame Seed
1 T Black Sesame Seeds
1 tsp. Sesame Oil
1 T Vinegar
2 T Splenda Granulated Sugar
1/8 tsp. powdered Ginger
1/8 tsp. Garlic powder
1 Saimin Soup Packet
Whisk together dressing ingredients in a small bowl or container until sugar dissolves, then refrigerate.
In a large bowl, combine thinly sliced cabbages and onion and toss so they are evenly mixed. Before serving, mix in dressing and toss until everything is fully coated. Toss in Green onions and top with Crispy Won Ton strips before serving. Serve cold, cover and refrigerate leftovers.
Variations: Can substitute Crispy Won Ton strips for 1 C. crushed Saimin (Ramen)