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
Easy Bulgogi (Korean BBQ Beef)
Bulgogi, or Korean barbecued beef, is made with marinated sliced beef. Most recipes call for crushed pear to tenderize the meat. My boyfriend's Korean mother says Coca-Cola can also be used for the same purpose. This recipe uses very thinly-sliced sirloin steak, so tenderization isn't necessary. It's delicious served with rice, lettuce leaves, and chile paste or kimchi.
Keto Beef Egg Roll Slaw
This keto slaw uses beef but you can substitute pork instead.
Gochujang-Sauced Air Fryer Cauliflower Bites
This vegetarian version of hot wings replaces the chicken with cauliflower florets.