This recipe originally came from my Mother. It was really good, but (as usual), I just had to play with it a bit.
I switched out the sugar for Ojai Jelly, tweaked it a bit & there you have it!
I find it’s a good crowd-pleaser & you can temper the ‘heat’ level to your group, if needed.
I prepare this ahead of time, cover well & refrigerate;
1 head of white cabbage, shredded thin
2-4 green onions, sliced very thin
I put the crunchies ‘bits’ in a bag & set aside until I’m ready to toss the salad
1 package of Organic “Koyo Ramen Noodles” (broken up well)
3 T. black sesame seeds
1 c. slivered almonds
You can prepare this dressing ahead of time & save in a jar-
In a small saucepan heat, but don’t boil-
1/2 c. “Soy Vay” sesame dressing
1/4 c. rice wine vinegar
1/4 c. apple cider vinegar
1/3 c. Ojai Jalapeño Jelly (or Ojai Habanero Jelly)
1 T. (yes one tablespoon) ground black pepper
1 t. celery seeds
1/4 t. ground cumin
1 clove garlic, chopped fine
Be sure to allow the dressing to cool before mixing into the salad,
& just before serving, add the crunchy bits. Toss well.