I love this salad, and am endlessly grateful to my dear Mum for showing me the recipe! I believe she found it in a Woolworths magazine, and proceeded to remove the noodles from it so that it was gluten free and suitable for me! 🙂
It’s totally delicious, simple, fresh and amazing.
In a frying pan, heat some olive oil and add 1/3 cup flaked almonds and 2/3 cup mixed seeds (I use pepitas and sunflower seeds, I also like to add sesame seeds).
Heat through for about four minutes. Transfer the mixture to a bowl to cool.
In a small saucepan, mix 1/4 cup white vinegar, 1/4 cup olive oil and 1/4 cup raw sugar with 1 tbs soy sauce. Stir over medium heat until the sugar is completely dissolved, and set aside to cool.
Finely shred 1/2 cabbage and place into a large bowl. Add the seed and nut mix and toss together with the cooled dressing.
Serve and enjoy ^.^
Keep in the fridge for a few days, no longer than a week.