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- Side One - Cut Out Below -
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Crunchy Coleslaw and Sandwich Filling

Salad:

  • 1/4 cup dry roasted peanuts (chopped slightly in food processor, blender, or with chef's knife)
  • 4 cups shredded cabbage (I used 3 cups green and 1 cup red)
  • 6 green onions, both white and green parts sliced
  • 1 large carrot, grated
  • 1/2 of 8 ounce package of Chinese Plain Noodles (I used Kame brand, found in my regular grocery store with the Asian foods) - break into small pieces with your hands

Dressing:

  • 4 Tbsp. extra-virgin olive oil
  • 3 Tbsp. basalmic vinegar
  • dash of salt
  • dash of pepper

 

- Side Two- Cut Out Below -
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Crunchy Coleslaw and Sandwich Filling (cont.)

Mix all salad ingredients in a large bowl. Add dressing ingredients and toss.

This is so yummy that there is unlikely to be any left over. However, as a bonus, if there is any left the next day, it makes a terrific sandwich filling for a pita or roll-up! For lunch the next day, I just spread my whole wheat lavash bread with some hummus and soft avocado and then layered on a large spoonful of the coleslaw. The noodles will not be crunchy at this point as they have absorbed all of the dressing, which also means it is not messy while dripping of out the sandwich. So make enough to enjoy twice!