Ingredients:
1 head green cabbage (thinly sliced)
1/2 c. chopped raw almonds
1 Tbs. fresh grated ginger or sliced pickled ginger
8 green onions, chopped
1/2 c. rice vinegar (or apple cider vinegar)
1/2 c. frozen apple juice concentrate
3 tbsp. dark sesame seed oil
1/2 tsp. salt (optional)
1 tsp. freshly ground pepper
½ tsp. chili powder

Directions:
Toast almonds at 350 degrees for 8-10 minutes, until light brown. Watch carefully so they don’t burn. Offer garlic chili paste on the side.
Combine apple juice concentrate, vinegar, oil, ginger, salt, chili powder and pepper; mixing well. Pour dressing over salad and mix thoroughly.
Refrigerate several hours, stirring occasionally, so all ingredients are thoroughly marinated. Serve with chilled or smoked seafood and top with toasted almonds. (Salad is best made at least 8 hours ahead.) Yield: 8 servings

Nutritional information: 43 calories, 1 g total fat, less than 1 g saturated fat, 0 mg cholesterol, 88 mg sodium, 3 g total fiber, 2 g protein, 7g carbohydrates, 33 mg potassium

-- Recipe by Chef David Hendriks, Trident Medical Center