It’s mid-afternoon and I’m starting to get hungry. At first I thought I hadn’t eaten lunch…but I had. Sigh. So I’m looking around my fridge for something as low-cal as possible – as an actress, I have to keep my weight to what I say it is on my resume – not an easy task past 40.
And there it was: leftover Asian Cabbage Salad from last week! Bonus – it was still good!!! Now I can survive until dinner. It’s super fast to make, yummy, and gets you over that hunger hump.
ASIAN CABBAGE SALAD – makes a little over 4 cups
- 4 cups cabbage, shredded (any kind of cabbage will do)
- 1/2 cup scallions, sliced
- 8 oz can pineapple rings, drained & sliced
- 2 T sesame seeds, toasted
- 1 T sugar
- 1/2 tsp salt
- 1/3 tsp dried ginger
- 2½ T sesame oil
- 2½ T rice vinegar
- 3-4 T slivered almonds, toasted
In a large bowl, combine the cabbage, scallions, pineapple, and sesame seeds.
In a small bowl, mix together the sugar, salt, ginger, sesame oil, and rice vinegar. Pour over cabbage mixture.
Toss in almonds at serving time.
