Asian Coleslaw  with  Rice  Vinegar  Dressing

Very light and easy on the calories!

salads

1 head of green cabbage, shredded
1/4 cup chopped green onion
½ cup sunflower seeds
​1 or 2 shredded carrots
crunchy Chow Mein noodles (optional)

1 cup sliced almonds
¼ cup sesame seeds
2 tsp. oil
Rice Vinegar Dressing - recipe below

1. Squeeze all the cabbage with your hands, almost kneading it.  This helps release those pesky gases and makes it so much easier to digest.
2. Saute’ almonds in oil. (I don’t use that much oil – you can use less oil and add-in a spoonful of apple juice or orange juice instead.)  Add sesame seeds and stir until golden.
3. Pour over shredded cabbage; then pour on Rice Vinegar Dressing (recipe below).  Stir all.  Top with crunched up chow mein noodles.**  

**If you plan to have leftovers – and you probably will as this makes a “bunch” of salad, then add the chow mein noodles as you plan to eat.

Rice Vinegar Dressing 
 ½ cup rice vinegar
½ tsp. paprika
½ tsp. salt and pepper
2 tablespoons oil – again – I substitute orange juice or apple juice for more than half of the oil.
1//4 cup sugar  - I don’t use this much, more like 2 tablespoons or less.  Try it to taste.  You can also substitute a little orange or apple juice instead and mix with a little sugar.  

1. Mix together all ingredients. ​