Japanese Coleslaw Salad
Try this Japanese Coleslaw Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 10
vegan
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains pasta
dairy free
pescatarian
- 1 tablespoon sugar
- 1 teaspoon accent seasoning
- 3 tablespoon vinegar
- 2 cups fresh bean sprouts
- one half cup canola oil
- 3 tablespoon soya sauce i like to use china lilly
- one half teaspoon salt
- one half teaspoon fresh ground pepper
- 1 pkg itchiban original flavour soup need soup base and noodles
- 8 cups cabbage finely sliced
- 1 cup fresh mushrooms finely sliced
- 1 carrot grated or thinly sliced
- one half cup sliced almonds toasted
- Carbohydrate 6.62791135864479 g
- Cholesterol 0 mg
- Fat 11.3386300000602 g
- Fiber 2.4199999921766 g
- Protein 2.09229500077042 g
- Saturated Fat 0.937053500020464 g
- Serving Size 1 1 Serving (128g)
- Sodium 443.488024133344 mg
- Sugar 4.2079113664682 g
- Trans Fat 0.528954000019258 g
- Calories 131 calories
Mix all dressing ingredients (include soup base mix but not noodles). Prepare all salad ingredients in a LARGE bowl. Toss with dressing and add broken noodles and toasted almonds. This is good the next day!
