Eat.

Just the prettiest little big salad you ever did eat! Lately I have been loving this salad so much I make it just so it can be kept in the fridge and dove into whenever hunger strikes. My mom gave me the recipe which she pulled years ago from a magazine like Canadian Living, or McLean's or some such publication. Anyway, here's the scrum-diddly-umptious recipe:

Oriental Salad

1/2 head cabbage, finely shredded
2 large carrots, julienned
1/2 red pepper, cut in slivers
1/2 green pepper, cut in slivers
8 ears baby corn, halved lengthwise
2 stalks celery, thinly sliced
6 green onions, chopped
1/2 cup fresh parsley, chopped
1/2 cup dressing

Oriental Salad Dressing

3/4 cup rice wine vinegar
1/2 cup sugar
2 tsp garlic
1/2 tsp salt
1 tbsp soy sauce
1 tsp sesame oil
2 1/2 cup sunflower oil

*mix together really well to dissolve sugar. I like to put it in a jar and jump around shaking it up like a mad woman... but that's just my technique.

*The dressing recipe makes about 3 cups of dressing which you can store in the fridge all summer long.

*I also like to add some sliced toasted almonds to the salad they are like nutty sprinkles on top, soooo delicious! Watch out when toasting almonds they burn really easily!