 | | Directions | - Mix oil, vinegar, soy sauce, honey, curry powder and crushed red pepper in small bowl until well blended. Stir in onions, parsley and salt. Season with black pepper to taste.
- Heat large skillet or wok over medium-high heat. Add 2 tablespoons of the oil mixture and half of the cabbage. Cook and stir 2 minutes, or until cabbage is wilted. (Do not overcook.) Place in large serving bowl. Repeat with 2 tablespoons of the remaining oil mixture and the remaining cabbage.
- Add remaining oil mixture; toss to coat. Gently stir in oranges, cheese and almonds.
|
|
|
| Ingredients | | - |  | 1/4 cup oil |
| - | | 1/4 cup (1 ounce) freshly grated Parmesan cheese |
| - | | 1 can (11 ounces) mandarin oranges, drained |
| - | | 1 medium head red cabbage, finely shredded, divided |
| - | | ground black pepper to taste |
| - | | 1/4 teaspoon salt |
| - | | 1 tablespoon chopped fresh parsley |
| - | | 1 green onion, sliced (white part only) |
| - | | 1/8 teaspoon crushed red pepper |
| - | | 1/2 teaspoon curry powder |
| - | | 1 teaspoon honey |
| - | | 1 tablespoon Lite Soy Sauce |
| - | | 3 tablespoons white wine vinegar |
| - | | 1/4 cup slivered almonds, lightly toasted |
| |
| |
