Whisk all dressing ingredients together and set aside. This can be made up to several days ahead of time and stored in the refrigerator.
Prepare the salad:
a. Slice each quarter of cabbage very thin and place into a large serving bowl.
b. Add bean sprouts, jicama or daikon, green onion, pepper and celery and mix well to combine.
Add half the cilantro and half the dressing and toss well. Allow to sit for a few minutes to blend.
Just prior to serving toss in almonds and garnish with remaining cilantro.
Add more dressing as needed, being careful not to make it too wet. The salad will become wetter as it
sits; wait until serving before adding more if needed. Refrigerate if not serving immediately.
Ingredients
Directions
Whisk all dressing ingredients together and set aside. This can be made up to several days ahead of time and stored in the refrigerator.
Prepare the salad:
a. Slice each quarter of cabbage very thin and place into a large serving bowl.
b. Add bean sprouts, jicama or daikon, green onion, pepper and celery and mix well to combine.
Add half the cilantro and half the dressing and toss well. Allow to sit for a few minutes to blend.
Just prior to serving toss in almonds and garnish with remaining cilantro.
Add more dressing as needed, being careful not to make it too wet. The salad will become wetter as it
sits; wait until serving before adding more if needed. Refrigerate if not serving immediately.