Recipe by Jamie, vegan blogger & president of

Serves: 2-4





  • 2 tablespoons oil
  • 1/2 cup sliced almonds
  • 1/2 cup sesame seeds
  • 1/2 cup pine nuts
  • 8 green onions, chopped
  • 1 head cabbage, finely chopped


Dressing (mix well and chill):

  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup oil
  • 1/2 cup rice vinegar





Combine all ingredients in a bowl, mix well. Chill until ready to serve.



Heat oil in a small skillet and toast almonds, sesame seeds and pine nuts, being careful not to burn them. In a large salad bowl, combine cabbage and green onions; add the toasted almonds, sesame seeds and pine nuts.

Add salad dressing and toss just before serving.


Serving Suggestion: Add a Garden Herb Sunshine Burger, crumbled or tofu for some added protein.