|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.
Serving size: Complete recipe
Calories 2585 Calories from Fat 1348
% Daily Value*
Total Fat 154 g237.3%
Saturated Fat 22.1 g110.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2428.6 mg101.2%
Total Carbohydrates 235 g78.3%
Dietary Fiber 35.1 g140.4%
Sugars 38.6 g
Protein 63 g125.4%
Vitamin A 98.5% Vitamin C 272.7%
Calcium 59.9% Iron 69.3%
*Based on a 2000 Calorie diet