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Recipe: Korean Style Coleslaw

Salads - Assorted
Korean Style Coleslaw

3/4 head of cabbage, shredded
6 oz. toasted, sliced almonds
3 sprigs of green onions, chopped

Dressing:
3/4 cup olive oil (extra light)
1/4 cup sugar
1/4 cup rice vinegar (unseasoned)
1/4 cup sesame seeds
2 tsp. salt
1 tsp. pepper

Shake all dressing ingredients together in a jar. Combine cabbage, almonds and green onions in a large bowl and add dressing.
MsgID: 3129833
Shared by: Gladys/PR
In reply to: Recipe: International Recipes (24)
Board: Daily Recipe Swap at Recipelink.com
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