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Oriental Coleslaw

salads, vegetables

1/2 cup sliced almonds
1/2 cup sunflower seeds
1/4 cup sesame seeds
2 cups (each) shredded red and green cabbage
2 cups bean sprouts
6 green onions; chopped
1 cup fried chow mein noodles
----Dressing----
3 tablespoons rice vinegar or cider vinegar
1 tablespoon granulated sugar
1 tablespoon soy sauce
1 teaspoon sesame oil
1 clove garlic; minced
1/4 teaspoon (each) salt and pepper
3 tablespoons vegetable oil

Spread almonds, sunflower and sesame seeds on baking sheet; bake in 350ºF 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 together vinegar, sugar, soy sauce, 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.

Contributor: The Canadian Living Christmas Book.

Yield: 8 servings

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