Crunchy Asian Coleslaw

Photo by Lisa M.
Adapted from thefigtreeblog.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from thefigtreeblog.com

Ingredients

  • 4

    cups of shredded cabbage

  • 1

    cup of dry ramen noodles, broken into small pieces

  • 1/2

    cup of sliced almonds

  • 1/4

    cup of pumpkin seeds

  • 1/4

    cup of sunflower seeds

  • 1/3

    cup of canola oil

  • 1

    teaspoon of sesame oil

  • 3

    tablespoons of balsamic vinegar

  • 1

    tablespoon of low-sodium soy sauce or tamari

  • 1

    tablespoon of white sugar, honey or agave

  • 1/2

    teaspoon of ground ginger

  • 1/2

    teaspoon of garlic powder

  • 1/2

    teaspoon of onion powder

  • 2

    green onions, chopped

Directions

In a small bowl, whisk together the canola oil, sesame oil, vinegar, soy sauce, sugar and spices. Set aside. In a large salad bowl, combine the shredded cabbage, dry ramen noodles, sliced almonds, pumpkin seeds and sunflower seeds. Drizzle salad with 1/2 of the dressing. Toss to combine. Taste and add more dressing as desired. Allow salad to sit for 10 minutes before serving to allow flavours to develop. Garnish with green onions.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: