Ingredients
Ingredients (use vegan versions):
- 1 head red cabbage
- 8 green onions
- 1/4 cup sesame seeds
- 1/2 cup slivered almonds
- 1 package Ramen noodles (or equivalent)
- 1/4 cup sunflower seeds
- 6 tablespoons vegan red wine vinegar
- 4 tablespoons vegan sugar
- 1 cup salad oil
- 2 teaspoons Accent or Lawry''s seasoning
- salt & pepper
Chop cabbage into coleslaw-style strips or pieces. Chop green onions. Toss with sesame seeds, almonds, sunflower seeds.
Mix vinegar, vegan sugar, oil, seasonings. Stir into salad mix, coating everything.
Crumble Ramen noodles and toss in salad just before serving (although they stay crunchy even into the next day).
Though this salad has a unique ''oriental'' flavor. It is perfect for late summer or autumn picnics or other events. Everyone seemed to enjoy this when I made it for Thanksgiving one year.
Preparation time: 30 min.