Oriental Coleslaw Salad & Dressings
DRESSING
3 tbsp rice or cider vinegar
1 tbsp. gran. sugar
1 tbsp. soya sauce
1 tsp. sesame oil
1 clove garlic, minced
1/4 tsp. each salt & pepper
3 tbsp. vegetable oil
SALAD INGREDIENTS 		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
from Canadian Living Magazine Dec.29,1992

Spread almonds, sunflower and sesame seeds on baking sheet; bake in 350¼F oven for 5 to 8 minutes or until golden and fragrant. Let cool.

In a bowl,combine red and green cabbage, bean sprouts and onions.

DRESSING:In a small bowl, whisk together the vinegar, sugar, soya sauce,sesame oil, garlic, salt and pepper; whisk in vegetable oil.

The salad parts and dressing may be prepared a day ahead and refrigerated separately.

Just before serving, toss almond mixture with cabbage mixture; gently toss with dressing until well mixed. Stir in noodles.

Makes 8 servings.

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