Rice Vinegar Asian Salad

Yield: about 2 cups (250g)

Low-sugar variation: omit honey

• 1/4 cup (60ml) rice vinegar
• 1 tablespoons (30ml) vegetable oil
• 1 tablespoon (6g) minced peeled fresh ginger or 1 teaspoon (1.8g) dried ginger
• 2 teaspoons (10ml) olive oil
• 2 teaspoons (10ml) honey
• one 16-ounce (455g) bag prepared coleslaw cabbage
• Cayenne or black pepper to taste
• 1/4 cup (25g) sliced scallions
• 1 tablespoon (8g) roasted sunflower seeds

1. In a large bowl, mix together vinegar, vegetable oil, ginger, olive oil, and honey.
2. Stir in cabbage mixture, pepper, and scallions until thoroughly coated. Toss in sunflower seeds and stir.

Allergy Proof Recipes for Kids p.56