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Chinese Coleslaw


Thursday, January 01, 2004
Asian/Appetizers-Side Dish/Vegetarian
11 servings, ½ cup each
2 T. sliced almonds
1 bag (16 oz.) coleslaw blend (green cabbage, carrots and red cabbage) or 7 ½ cups shredded cabbage
8 green onions, chopped
3 T. rice vinegar
3 T. sugar
2 T. canola oil
½ tsp. black pepper
1 pkg. (3 oz.) beef flavor ramen noodles
2 T. sunflower seeds
Preheat oven to 350 degrees F. Place almonds on a cookie sheet. Bake 5 minutes or until light golden brown. In a large bowl, combine coleslaw blend and green onions. Set aside. In a small bowl, combine vinegar, sugar, oil, pepper and seasoning package from ramen noodles. Pour over cabbage. Cover and refrigerate 4 hours or overnight. One hour before serving, break noodles into pieces and add to cabbage mixture along with sunflower seeds and toasted almonds. Chill for 1 hour.
Nutrition Facts:
104 calories, 13g carbohydrate, 3g protein, 5.5g fat, 0.4g saturated fat, 6mg cholesterol, 2.1g dietary fiber, 150mg sodium
Adapted recipe by Grace Bandeh, RD, LD
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