Oriental Coleslaw Recipe
Ingredients
| Almonds | 1/2 Cup (16 tbs), sliced | |
| Sunflower seeds | 1/2 Cup (16 tbs) | |
| Sesame seeds | 1/4 Cup (16 tbs) | |
| 2 cups each shredded red and green cabbage 500 mL | ||
| Bean sprouts | 2 Cup (16 tbs) | |
| Green onions | 6 , chopped | |
| Chow mein noodles | 1 Cup (16 tbs), fried | |
| 3 tbsp rice vinegar or cider vinegar 50 mL | ||
| Granulated Sugar | 1 Tablespoon (Dressing) | |
| Soy sauce | 1 Tablespoon (Dressing) | |
| Sesame oil | 1 Teaspoon (Dressing) | |
| Garlic | 1 Clove (5gm), minced (Dressing) | |
| Vegetable oil | 3 Tablespoon (Dressing) | |
| 1/4 tsp each salt and pepper 1 mL | ||
| 1/4 tsp each salt and pepper 1 mL | ||
Directions
Spread almonds, sunflower and sesame seeds on baking sheet; bake in 350°F (180°C) oven for 5 to 8 minutes or until golden and fragrant.
Let cool.
In large bowl, combine red and green cabbage, bean sprouts and onions.
Dressing: In small bowl, whisk sugar, soy , sesame oil, garlic, salt and pepper; whisk in oil.
Just before serving, toss almond mixture with cabbage mixture; gently toss with dressing until well mixed.
Stir in noodles.
Let cool.
In large bowl, combine red and green cabbage, bean sprouts and onions.
Dressing: In small bowl, whisk sugar, soy , sesame oil, garlic, salt and pepper; whisk in oil.
Just before serving, toss almond mixture with cabbage mixture; gently toss with dressing until well mixed.
Stir in noodles.
Chef
