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Fumi Salad

Amanda Fox

This is a recipe that my mom has had for a very long time. A neighbor gave it to her years ago. She always loved it. With a few changes, she can still enjoy this refreshing salad.



Ingredients


Dressing:


4 TBSP - Sweetener of your choice

2 tsp - Salt

1 tsp - Pepper

6 TBSP - Rice Vinegar

2/3 cup - Olive Oil



Salad:


1 head of cabbage

8 green onions

8 TBSP of sliced almonds



Directions:


Make the dressing:


In a pint size jar, combine sweetener, salt, pepper, and rice Vinegar.

Shake well until sugar and salt are dissolved.

Add the oil and shake well.

Put in the fridge until you have prepared the salad.


Salad:


Slice the cabbage, and green onions.

Toss in a large bowl.


When ready to serve, portion out the salad and drizzle with the dressing. You can sprinkle the sliced almonds on top and stir together so everything gets coated in the dressing.


You can keep the salad in the fridge and drizzle the dressing as you serve.

Keeping the dressing and salad separate prevents the salad from getting too soggy over time.




These are the ingredients I used to make the dressing. Feel free to use whatever sweetener you like. You might even be able to use a little bit of maple syrup. Just add to taste.






This is the old recipe card.




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