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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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I haven't tried this one yet but it looked interesting and I wanted to save it. Ingredients:
1/2 cup slivered almonds |
2 tablespoons sesame seeds |
16 ounces prepared coleslaw mix |
1/2 cup sunflower seeds (unsalted) |
6 scallions, finely chopped |
1 cup chow mein noodles, crunchy |
1 cup canola oil |
6 tablespoons white vinegar |
4 tablespoons sugar |
2 teaspoons kosher salt |
1 teaspoon black pepper, freshly milled |
1 teaspoon accent seasoning (optional) |
Directions:
1. Whisk dressing ingredients together and refrigerate for at least 1 hour before using.
2. In a medium no-stick skillet, saute the almonds and sesame seeds until they are lightly golden.
3. Remove from heat and allow the seeds to cool a bit before tossing them with the coleslaw mix, sunflower seeds and onions.
4. Just prior to serving, toss with crunchy chow mein noodles, top with dressing and enjoy!
5. NOTE: The salad is best if it is mixed and refrigerated overnight (minus the noodles).
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