Napa cabbage salad is tossed with a sesame soy dressing and topped with ramen noodles and slivered almonds that have been crisped in butter. A party favorite!
Makes 4 – 5 Servings
INGREDIENTS:
1 head napa cabbage, shredded
2 green onions, sliced, green and white part
1-2 tablespoon sesame seeds
1/4 cup slivered almonds
1 teaspoon butter
1/2 teaspoon gluten-free chicken bouillon granules
2 tablespoons canola oil
2 tablespoons rice vinegar
1 1/2 teaspoons gluten-free soy sauce (or Tamari sauce)
1 1/2 teaspoons sesame oil
1 tablespoon Splenda sugar substitute
DIRECTIONS:
Mix together cabbage and green onions in a large bowl.
In a medium skillet saute sesame seeds and almonds in the butter over medium heat until the almonds are golden.
Add to cabbage.
Stir together everything else until the bouillon is dissolved.
Pour over slaw and toss. You can eat right away or chill a bit, just stir before serving. Great low carb recipe!