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rita, i loved this, just loved the dressing, it's a keeper. i subbed basil for cilantro and used the scallions. i did use the rice vinegar, but i omitted the celery- this was great!
Oh, and I used honey instead of sugar.
So good and so pretty! I cut down on the oil and vinegar just a notch and added a bit more sugar (had one of those dull-tasting red cabbages so I felt it needed balancing) - will make again! Thank you Rita!
At first I thought this was a little off but the more I ate the better it was. I think if you give it some time for the flavors to blend it gets better. My husband loved it and he doesn't even like red cabbage so that says a lot. I do think if I made it again I might play around and make some adaptations. As it was I didn't have any sesame oil so I used tahini instead. I also used a gypsy pepper instead of red pepper.
I liked this very much - the dressing flavour combo is a favourite of mine. I felt the amount of oil was pretty high, which is about the only thing I would change. And well, I did....I cut back on the oil and the vinegar by about 1/3 - and that was fine because I was missing some of the veg this salad called for anyway. This is one of the best ways to enjoy raw cabbage - thanks Rita!
Let's start with the good - visually a beautiful salad. Followed the directions exactly as written and didn't like it at all. The two people I shared it with did not like it either. Flavors were just off.
I made this tonight for my lunches this week. It is delicious! I subbed organic almond butter instead of the peanut butter and it worked out wonderfully. Thank you!!
I made a lot of substitutions/exclusions based on what was in our cupboards, but this was still a really good salad. I added some soba noodles to serve it as a side to a tofu dish. Next time, I will cut down on the vinegar as it was a bit acidic. Thanks for something delicious and new!