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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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This 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:
1/2 cup canola oil |
1/4 cup red wine vinegar |
1 tablespoon soy sauce |
6 tablespoons white sugar |
1 (8 ounce) package shredded cabbage |
3 green onions, thinly sliced |
1/3 cup slivered almonds |
1/3 cup sunflower seed kernels (optional) |
Directions:
1. Mix canola oil, red wine vinegar, soy sauce, and sugar in a large bowl, mixing until sugar has dissolved. Toss cabbage, green onions, almonds, and sunflower seed kernels into the dressing. Cover bowl and refrigerate at least 1 hour before serving; slaw tastes better when chilled overnight.
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