- 10 minutes
- 5 minutes
- Start by toasting the almonds and sunflower seeds if they aren’t already. Do so in a dry skillet over medium heat, tossing or stirring frequently so the nuts and seeds don’t burn, but turn golden brown. Remove from heat and add the Napa and purple cabbage, tossing to combine. Add the capers, almonds and sunflower seeds to the top to garnish.
- For the dressing, shake or whisk the sugar, oil, vinegar and soy sauce until combined and pour over the top of the salad just before serving.