Yet another recipe with not enough details! The recipe says to brown the almonds and sesame seeds in butter over medium heat. I have no idea how long I left them on for initially, but it wasn't long enough because the almonds were still white. I decided to put them back on the stove and of course the second time I left it on for too long because they were slightly charred and a little overwhelming in the salad. It didn't make the salad inedible but it did draw a lot of attention to the smoky flavor of the nuts and seeds. Overall, I guess this isn't too bad of a thing because the salad didn't have a ton of flavor otherwise. Not a bad slaw, but not memorable.
Things I learned from this recipe:
I made two versions of the dressing. One with vegetable oil and the other with extra virgin olive oil. I went with the recipe suggestion of vegetable. It was nothing to brag about, but was better than the olive oil version.
Would I make this recipe again?:
Probably not.