This did not turn out as well as I'd hoped, mainly because I bought the wrong kind of coleslaw. I use bagged coleslaw all of the time, but I always buy the "3-colour coleslaw." I tried the regular one this time, and discovered that the cabbage is shredded far too fine for this type of salad. In fact, this would be better with hand-sliced cabbage, because it seems to wilt a little in the dressing.
While I don't usually use onion, I decided this salad needed the colour (besides, I had a half of a red onion in the fridge and I hate wasting food). I didn't actually eat it, but I like the flavour it adds to the dressing. Overall this was not an attractive salad, and the cabbage disappeared, but it was not too bad.
EDIT: This was much better the next day!
Recipe: Toss together a bag of coleslaw with: 1/2 can sliced water chestnuts; 3 cups of beansprouts; 1/2 of a red onion, sliced; 1 stalk celery, sliced (use the leafy bits as well); 1/2 cup raw sunflower seeds, all in an Asian vinagrette.
Dressing: 1/2 cup vegetable oil, a dash of sesame oil, 1/4 cup soy sauce (see January 22 salad for notes on gluten-free soy sauce), 1/4 cup rice wine vinegar, 1 teaspoon sugar, 1 clove of garlic, diced, and a pinch of ginger. I just put it all in a jar and shake it like mad.
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