This mayo-free cabbage salad recipe is a different twist on coleslaw that goes over really well. It is based on a recipe I found in a cookbook, but I found it was much simpler to make this way, and people seemed to like it better as well.
Ingredients
- 0.5 cups canola oil
- 6 tablespoons white sugar
- 0.25 cups red wine vinegar
- 1 tablespoon soy sauce
- 1 package shredded cabbage , 8 ounce
- 3 greens onions , thinly sliced
- 0.33 cups slivered almonds
- 0.33 cups sunflower seed kernels , Optional
Instructions
-
1
Whisk canola oil, sugar, red wine vinegar, and soy sauce together in a large bowl until sugar has dissolved. Toss in cabbage, green onions, almonds, and sunflower seeds. Cover bowl and refrigerate before serving, at least 1 hour; slaw tastes better when chilled overnight.
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
Pork Tenderloins with Cranberries, Walnuts, and Dried Fruit
These pork tenderloins with cranberries, walnuts, and dried fruit are on the table in about 45 minutes. A company worthy dish, it's also good for a weeknight. Serve with potatoes or rice and a green salad.
Pumpkin Empanadas
These pumpkin empanadas are my take on the traditional Mexican ones! Adjust all spices to your taste.
Sweet Potato Cupcakes with Toasted Marshmallow Frosting
These sweet potato cupcakes make a terrific Thanksgiving dessert or fall treat! These days, I like to serve savory sweet potato dishes with the meal and make these marshmallowy cupcakes for dessert. Store any leftover cupcakes in the refrigerator.