Crunchy Cabbage Salad with Sliced Almonds

Using either a sharp chef’s knife or a mandoline slicer, thinly slice cabbage until you have 4 cups of sliced cabbage. Add to a medium bowl. Add sliced celery and chopped parsley. Mix the vegetables together.

Add oil, rice vinegar and sea salt to a separate small bowl and whisk until blended. Refrigerate all the ingredients for a few minutes or until ready to serve.

When ready to serve, pour dressing over the salad and toss. Just before serving, toast sesame seeds in a small sauté pan for a couple of minutes.

While waiting for the seeds to toast, add raw sliced almonds to the tossed salad and lightly mix. Sprinkle a few toasted sesame seeds over each portion and enjoy.

Note: Asparagus and wild Alaskan cod are the perfect accompaniment to complete this meal.