Follow these steps for perfect results
almonds
sliced
sunflower seeds
sesame seeds
red cabbage
shredded
green cabbage
shredded
bean sprouts
green onions
chopped
chow mein noodles
rice vinegar
granulated sugar
soy sauce
sesame oil
vegetable oil
garlic
minced
salt
pepper
Preheat oven to 350 degrees F (175 degrees C).
Spread almonds, sunflower and sesame seeds on a baking sheet.
Bake for 5-8 minutes or until golden brown and fragrant, watching carefully to prevent burning.
Remove from baking sheet immediately and let cool to stop cooking.
In a large bowl, combine shredded red cabbage, shredded green cabbage, bean sprouts, and chopped green onions.
Prepare the dressing: In a small bowl, whisk together rice vinegar (or cider vinegar), granulated sugar, soy sauce, and sesame oil.
Gradually whisk in vegetable oil until emulsified.
Add minced garlic, salt, and pepper to the dressing and whisk to combine.
Just before serving, toss the toasted seed mixture with the cabbage mixture.
Gently toss with the dressing until well mixed and evenly coated.
Stir in chow mein noodles and serve immediately to maintain crispness.
Expert advice for the best results
Toast the seeds carefully to prevent burning, as they can go from golden to burnt quickly.
Prepare the dressing in advance to allow the flavors to meld.
Add protein such as shredded chicken or tofu for a more substantial meal.
Toss the coleslaw with the dressing just before serving to prevent it from becoming soggy.
Everything you need to know before you start
5 minutes
Dressing can be made ahead, vegetables can be shredded ahead, but toss everything together right before serving.
Serve in a colorful bowl, garnished with extra toasted seeds or chopped green onions.
Serve as a side dish to grilled meats or fish.
Pairs well with Asian-inspired dishes.
Its sweetness complements the tangy dressing.
Discover the story behind this recipe
Popularized as a side dish with Asian flavors
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