1/4 cup sliced almonds
1/4 cup sunflower seeds
2 tablespoons sesame seeds
6 cups thinly sliced cabbage; green, red or Napa
3 cups bean sprouts
1/2 cup chopped green onions
1 package (3 ounces) dried Oriental soup noodles; crushed
DRESSING
1/4 cup cider vinegar or rice vinegar
2 tablespoons granulated sugar
2 tablespoons sodium-reduced soy sauce
2 tablespoons sesame oil
pepper
Spread almonds, sunflower and sesame seeds on baking sheet; bake in 350:F oven for 5 minutes. Let cool. In bowl, combine cabbage, bean sprouts, onions and noodles.
Dressing:
In small bowl, combine vinegar, sugar and soy sauce; whisk in oil. Add pepper to taste. Toss toasted nuts and dressing with cabbage mixture. Cover and refrigerate for at least 1 hour. If soup noodles are unavailable, add about 1 cup cooked chow mein or other thin noodles, cut in 2-inch pieces.
Yield: 12 servings.