A wonderfully fresh and crisp, this Asian influenced salad is perfect for smaller children.
This is a CACFP recipe for local cabbage.
Cooking and prep level: Basic.
- Prep Time35 min
- Cook Time10 min
- Total Time45 min
- Yield12
- Serving Size1 cup
- Energy125 cal
- HAACP Process1
Ingredients
For the Salad
- 1 1/2 quarts+ 1 1/2 cups Cabbage, Nappa or Red, fresh, shredded
- 1 cup Onion, red or sweet, fresh, finely diced
- 1/2 quart + 1 3/4 cups Sunflower Sprouts, fresh
For the Dressing
- 1 1/4 cups Rice Vinegar
- 1/2 cup Sesame Oil
- 1/4 cup Olive Oil
- 1 Tbsp + 3/4 tsp Salt
- 1/8 cup + 2 Tbsp Sugar
- 1/2 cup Sesame Seeds, toasted
Method
1
In a large bowl, combine the veggies.
2
In a separate bowl, combine vinegar, salt, and sugar. Whisk to dissolve the sugar.
3
Slowly whisk oils into the vinegar mixture to emulsify. Add sesame seeds.
4
Toss to combine dressing with veggies. Place covered bowl in a minimum of 41 degrees for 1 hour before serving to marry flavors.
5
CCP: Serve at 41 degrees
The use of fresh sunflower sprouts is optional for children under the age of six. If omitted, sunflower seeds may be substituted for sesame seeds.
Nutrition Facts
- 12 servings per container
- Serving Size1 cup
- Amount per serving
- Calories125
- % Daily Value*
- Total Fat16 g20.51%
- Saturated Fat2 g10%
- Trans Fat0 g
- Cholesterol0 mg0%
- Sodium710 mg30.87%
- Total Carbohydrate26 g9.45%
- Dietary Fiber2 g7.14%
- Total Sugars13 g
- Protein5 g10%
- Calcium6 mg0.46%
- Iron2 mg11.11%