Oriental Coleslaw

Submitted by On-the-Mark

"a refreshing salad perfect for a hot summer afternoon"

 

• Ready In: 20mins
• Ingredients: 16
• Yields: 1 cup
• Serves: 6

ingredients

• 118.29 ml sliced almonds
• 118.29 ml sunflower seeds
• 118.29 ml sesame seeds
• 473.18 ml red cabbage, shredded
• 473.18 ml green cabbage, shredded
• 473.18 ml bean sprouts
• 6 green onions, chopped
• 236.59 ml chow mein noodles

• Dressing

• 44.37 ml rice vinegar or 44.37 ml cider vinegar
• 14.79 ml granulated sugar
• 14.79 ml soy sauce
• 4.92 ml sesame oil
• 44.37 ml vegetable oil
• 1 minced garlic clove
• 1.23 ml salt
• 1.23 ml pepper

directions

1. Spread almonds, sunflower and sesame seeds on a baking sheet; bake in 350 degree F oven for 5-8 minutes or until golden brown and fragrant. Remove from baking sheet immediately to stop cooking.
2. In large bowl, combine red and green cabbage, bean sprouts and onions.
3. Prepare dressing: In small bowl, whisk together vinegar, sugar, soy sauce, sesame oil, vegetable oil , garlic, salt and pepper: whisk in oil.
4. Just before serving, toss almond mixture with cabbage; gently toss with dressing until well mixed. Stir in noodles.

Reviews

[kitty.rock]

We really enjoyed this coleslaw, especially DH. I liked the nuts and seeds especially, though I wasn't so fond of the sprouts. DH on the other hand, especially liked the sprouts in the mixture. I used agave nectar instead of sugar in the dressing, and used organic tamari instead of soy. This is a very flavorful and easy side dish to make - I like that! Thanks for posting - made for Spring PAC 2012.