Ingredients1 h 15 m servings 178 cals
- Whisk olive oil, vinegar, sugar, and soy sauce together in a small bowl until sugar dissolves.
- Toss cabbage, green onions, almonds, sunflower seed kernels, and raisins together in a large mixing bowl. Drizzle dressing over salad and toss to coat.
- Cover bowl with plastic wrap and refrigerate at least 1 hour before serving.
Per Serving: 178 calories; 12.2 g fat; 16.5 g carbohydrates; 3 g protein; 0 mg cholesterol; 120 mg sodium. Full nutrition
ReviewsRead all reviews 12
Brought this to a potluck and had numerous compliments and requests for the recipe. The only thing I changed was that I added some fresh carrot shavings to give it more color. I used standard ...
I am always seeing these tasty shredded cabbage salads at holiday pot-lucks. I just know they are loaded with fat, with all the crispy ramen noodles, and tons of sugary dressing. I was on the hu...
Wow this is delish! I wanted to take a pic but do not know how to get it small enough to add it here. Don't be afraid to try this recipe. It is so much better than mayo based dressing. Thank you...
I really liked this salad especially with the sunflower seeds. The oil dressing was a welcome change from the mayo based dressings. I used 3 stevia pkgs and some honey to my desired sweetness (i...
Love this! Easy and delicious and not mayo based. The raisins sound odd, but are actually very good mixed with the crunch of the almonds and sunflower seeds. Even my husband likes this recipe!
Reduced sugar to a few teaspoons, and subbed toasted pine nuts for the almonds I didn't have. A wonderful, easy & quick salad!
The dressing is delicious! I always cut my own cabbage, as there have been too many recalls on ready bagged cabbage, lettuce, etc. Will use this dressing over and over!