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WILTED RED CABBAGE SALAD

Active Time : 25 Minutes
Total Time : 25 Minutes
Serves : 12
INGREDIENTS
  • 1/4 cup Pure Wesson® Canola Oil
  • 3 tablespoons white wine vinegar
  • 1 tablespoon La Choy® Lite Soy Sauce
  • 1 teaspoon honey
  • 1/2 teaspoon curry powder
  • 1/8 teaspoon crushed red pepper flakes
  • 1 white part only green onion
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon salt
  • ground black pepper
  • 1 medium head red cabbage, finely shredded
  • 1 can (11 oz each) mandarin oranges, drained
  • 1/4 1/4 cup = 1 oz cup freshly grated Parmesan cheese
  • 1/4 cup slivered almonds, lightly toasted
DIRECTIONS

Mix oil, vinegar, soy sauce, honey, curry powder and crushed red pepper in small bowl until well blended. Stir in onions, parsley and salt. Season to taste with black pepper.

Heat large skillet or wok over medium-high heat. Add 2 tablespoons of the oil mixture and half of the cabbage. Cook and stir 2 minutes, or until cabbage is wilted. (Do not overcook.) Place in large serving bowl. Repeat with 2 tablespoons of the remaining oil mixture and the remaining cabbage.

Add remaining oil mixture; toss to coat. Gently stir in oranges, cheese and almonds.