Karen's Cave Kitchen
Rainbow Crunch Salad
1/2 Head Green Cabbage, shredded coarsely
1/2 Head Red Cabbage, shredded coarsely
2 Small English Cucumbers, sliced in thin rounds
5 Green Onions, diced
1 Large Carrot, julienne sliced
1 Half Yellow Bell Pepper, diced
2 Small Pears, cubed
1/4 cup Champagne Vinegar
1/4 cup Extra Virgin Olive Oil
1/8 cup of Honey (local, raw & unfiltered)
1/2 tsp Sea Salt
White Pepper **to taste"
2 Tblsp Toasted Black Sesame Seeds
1/4 cup Toasted Sliced Almonds
Prepare all vegetables and fruit as suggested above and place into a large mixing bowl. Add vinegar, olive oil, honey, salt and pepper. Toss until mixed well. Sprinkle nuts and seeds over top and serve immediately or hold nuts and seeds
and refrigerate for later.
Do not add sesame seeds and almonds until just before serving. The above amounts are indicated for the entire salad, but I always reserve them to the side until just before serving and sprinkle them on top of the individual servings.
This way they are kept crunchy. ***
Toasting sliced almonds is very simple. I always toast about 2 cups in a microwave safe bowl. Place the almonds in a bowl (no oil needed) and heat for two minutes in the microwave on high. Stir. Continue microwaving for another minute. Stir. Continue this process for two more minutes or until you've reached desired browning. 2 cups of sliced almonds takes five minutes total in my microwave. Then I refrigerate these in a ziplock after they've cooled and use them to top many of my different dishes. I always purchase the raw sliced almonds in a large bag at Sam's or CostCo.
Use your kitchen shears to cut green onions into desired sizes.
Use your vegetable peeler to Julianne carrots into long cuts. Then use your kitchen shears to cut them into desired lengths.