CHINESE CABBAGE AND BEAN SPROUT SALAD
I had this delicious coleslaw type of salad in a chinese restaurant several times. I searched for the recipe and finally found it in an old church cookbook.
Provided by Beeks
Categories Greens
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients for salad together in a large bowl.
- Mix all ingredients for dressing in a small bowl.
- Pour dressing over salad and toss.
- Let sit for 5 minutes and serve.
Nutrition Facts : Calories 97.8, Fat 3.9, SaturatedFat 0.6, Sodium 769.3, Carbohydrate 13.4, Fiber 3.5, Sugar 8.1, Protein 5.9
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JOSHM KAHN
[email protected]This recipe was a bit bland for my taste. I would add more spices next time.
Md Ziarul Islam
[email protected]This is one of my favorite recipes, so quick and easy!
david swift
[email protected]I made this salad for a picnic and it was perfect. It's easy to transport and it holds up well in the heat.
Shahid Rafiq
[email protected]This salad is a great way to use up leftover rice. Just add some cooked rice to the salad and you've got a complete meal.
Idowu Tailor
[email protected]I'm not a big fan of cabbage, but I really enjoyed this salad. The dressing is what makes it.
Njabulo Ngobese
[email protected]This salad is a great way to get your daily dose of vegetables.
kevin yeung (Norillion)
[email protected]I love the combination of flavors in this salad. The sweetness of the cabbage and the crunch of the bean sprouts go perfectly with the tangy dressing.
vic kie tv
[email protected]This salad is so easy to make and it's always a crowd-pleaser.
joly begom
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the crunchy texture and the tangy dressing.
GHADEER KHALIL
[email protected]This salad is a great way to use up leftover Chinese cabbage and bean sprouts. It's also a healthy and refreshing side dish that's perfect for summer.