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
Ginger Carrot Soup by Jean Carper
Warm up a cool autumn day with a bowl of this fragrant soup.
Fried Rice with Cilantro
A delicious cilantro fried rice. You can use either chicken, pork, bacon, or seafood such as calamari and prawns.
Cucumber Salad With Thai Sweet Chili Vinaigrette
Cool, spicy, and sweet.