|Sliced almonds||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Sunflower seeds||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Sesame seeds||1⁄4 Cup (4 tbs) (50 Milliliter)|
|Shredded red cabbage||2 Cup (32 tbs) (500 Milliliter)|
|Shredded green cabbage||2 Cup (32 tbs) (500 Milliliter)|
|Bean sprouts||2 Cup (32 tbs) (500 Milliliter)|
|Green onions||6 , chopped|
|Fried chow mein noodles||1 Cup (16 tbs) (250 Milliliter)|
|Rice vinegar/Cider vinegar||50 Milliliter (3 Tablespoon)|
|Granulated sugar||15 Milliliter (1 Tablespoon)|
|Soy sauce||15 Milliliter (1 Tablespoon)|
|Sesame oil||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Vegetable oil||50 Milliliter (3 Tablespoon)|
|Salt||To Taste (1 Milliliter)|
|Pepper||To Taste (1 Milliliter)|
Spread almonds, sunflower and sesame seeds on baking sheet; bake in 350Â°F (180Â°C) oven for 5 to 8 minutes or until golden and fragrant.
In large bowl, combine red and green cabbage, bean sprouts and onions.
Dressing: In small bowl, whisk sugar, soy , sesame oil, garlic, salt and pepper; whisk in oil.
Just before serving, toss almond mixture with cabbage mixture; gently toss with dressing until well mixed.
Stir in noodles.