Cooking with Essential Oils

Thai Cabbage Salad

Things you will need:

2 bowls, a cutting board, sharp knife, measuring spoons, measuring cup, large spoons and a whisk

Salad:

½ Head Purple Cabbage, Shredded

4 Scallions, Sliced

1 Large Carrot Shredded

Place in a large bowl

Dressing:

¼ Cup Almond Butter

2 Cloves Minced Garlic

4 Drops Ginger Oil

3 Tbsp. Sugar

3 Tbsp. Soy Sauce

4 Tbsp. Vegetable Oil

2 Tsp. Sesame Seeds

2 Tbsp. Red Wine Vinegar

Red Pepper Flakes to Taste

Salt and Pepper to Taste

In a separate bowl mix together all dressing ingredients. If it is too thick add water a tablespoon at a time. After it is combined well poor half of it on your salad mixture and stir. Then add more if the salad needs it.

If you have left over dressing it works well as a marinade for beef from Snake River Farms or chicken.