This easy, no-mayo coleslaw comes together effortlessly with a bag of shredded cabbage and a sweet, tangy dressing. Marinate it overnight for a refreshing, flavor-packed side dish that's great served cold.
Ingredients
- 0.25 cups olive oil
- 0.25 cups red wine vinegar
- 0.25 cups white sugar
- 1 tablespoon soy sauce
Instructions
-
1
Whisk oil, vinegar, sugar, and soy sauce together in a small bowl until sugar dissolves.
-
2
Toss cabbage, green onions, almonds, sunflower seed kernels, and raisins together in a large bowl. Drizzle dressing over salad and toss to coat.
-
3
Cover bowl with plastic wrap and refrigerate at least 1 hour before serving.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Chinese Recipes
Cream Cheese and Crab Sushi Rolls
This crab sushi roll with imitation crabmeat recipe is delicious and surprisingly simple to make. Sushi is expensive to buy at the supermarket, so making your own will save you tons of money. My husband is a sushi freak! I make this for him all the time.
Chickpea Curry
This easy chickpea curry recipe is made with canned chickpeas for a fast, convenient vegan meal. Fresh ginger, garlic, and Indian spices add lots of flavor.
My Fly Stir-Fry
My mom taught me how to make this very tasty stir-fry. My boyfriend loves it so much I make it at least once a week! You can use virtually any combination of vegetables and meat you like, but the combination of sauces is essential. Serve over steamed rice or noodles.