© JACQUES & COMPANY 2011
Makes 4 to 6 servings
1 pound (4 cups) Napa cabbage, shredded
½ pound (4 cups) mung bean sprouts
¼ pound (2 cups) carrot, shredded
1 bunch (1 cup) green onions, minced
½ cup sunflower seeds, toasted
⅓ cup rice vinegar, unseasoned
¼ cup canola oil
¼ cup Thai sweet chili sauce, (Mae Ploy brand)
1 teaspoon toasted sesame oil
1 tablespoon soy sauce
1 tablespoon sea salt
In a large mixing bowl combine all the vegetables and the sunflower seeds.
Combine all the dressing ingredients in jar fitted with a lid and agitate for 15 seconds until well blended.
Add the dressing to the vegetables and toss until well mixed. Serve with your favorite entrée.
Note: This salad is best if served the same day it's made as it will lose its crispness