Oriental Coleslaw
1/4 cup sliced almonds
1/4 cup sunflower seeds
2 tablespoons sesame seeds
6 cups thinly sliced cabbage; green, red or Napa
3 cups bean sprouts
1/2 cup chopped green onions
1 package (3 oz) dried Oriental soup noodles; crushed
----DRESSING----
1/4 cup cider vinegar or rice vinegar
2 tablespoons granulated sugar
2 tablespoons sodium-reduced soy sauce
2 tablespoons sesame oil
pepper
Spread almonds, sunflower and sesame seeds on baking sheet; bake in 350:F oven
for 5 minutes. Let cool. In bowl, combine cabbage, bean sprouts, onions and
noodles. Dressing: In small bowl, combine vinegar, sugar and soy sauce; whisk
in oil. Add pepper to taste. Toss toasted nuts and dressing with cabbage
mixture. Cover and refrigerate for at least 1 hour. If soup noodles are
unavailable, add about 1 cup cooked chow mein or other thin noodles, cut in
2-inch pieces.
Contributor: Anne Lindsay's Light Kitchen
Yield: 12 servings.
Source: rec.food.recipes
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