This is an old family favorite that I have tweaked to be “nourishing.” We had it for a quick lunch at the cabin and it was great. I put everything together and threw it in my empty crockpot to get it home. We ended up eating it on the way! It was so much better than snacking on fast food.
Chinese Cabbage Salad
1 head napa cabbage, cut bite sized
1 bunch green onions, chopped
1 c sliced almonds
1/4 c sesame seeds
1/2-3/4 c lentil sprouts (you could use any sprouts, I just really like the taste of lentil sprouts)
Toast the almonds and sesame seeds in 1 T butter on medium -low on the stove. Allow to cool before adding to cabbage.
3/4 c butter (I don’t advise using coconut oil. After I tossed it with the cabbage it hardened up and left a weird coating on all the leaves. It tasted fine but looked less appetizing.)
1/3 c honey
1/4 c white vinegar
2 T coconut aminos or soy sauce
Bring all of the above to a boil and cool. Then toss with the rest of the salad and let sit for 10-20 minutes before serving.