Recipes
Crispy Chinese Coleslaw
Products used in this Recipe
- Broccoli
- Cabbage
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I don't know my Postal CodeIngredients
4–6 lbs (2) cabbage1 lb (1 bunch) broccoli
1 bunch green onions, chopped
1/2 cup sesame seeds, toasted
6 cups crispy steam-fried noodles
Vinaigrette
1 cup canola oil
2 tbsp sesame oil
3/4 cup white vinegar
1/4 cup white granulated sugar
3 tsp chicken bouillon powder
Method
1. Chop the cabbage and broccoli into chunky pieces. (Chopping in a food processor works well.)
2. Mix the cabbage, broccoli, green onions, and sesame seeds.
3. Combine the vinaigrette ingredients in a large jar; shake well, until slightly thickened. Stir into the cabbage/broccoli/green onion mixture just before serving.
4 Stir the crispy steam-fried noodles into the salad mixture or, if desired, sprinkle on top.
The chicken bouillon powder provides the sodium in this recipe. No extra salt is needed. If possible, use low-salt bouillon powder, which contains about 25 per cent less sodium than regular bouillon powder. Bouillon packets or cubes may be used instead of bouillon powder. Each packet of bouillon contains 1 1/2 tsp (5 g) of bouillon. If using bouillon cubes, crumble the cube and measure accordingly.
To toast sesame seeds, place them in a wide frying pan and heat over medium heat, shaking the pan occasionally.
Yield: 50
Portion: 1/2 cup (125 mL)
Cost per serving: $0. 17
Recipe complements of the Strive for Five at School Program
