Nicoline's Asian Slaw Salad

Salad

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

Dressing

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