- 1/2 cup canola oil
- 1/4 cup red wine vinegar
- 1 tablespoon soy sauce
- 6 tablespoons white sugar
- 1 (8 ounce) package shredded cabbage
- 3 green onions, thinly sliced
- 1/3 cup slivered almonds
- 1/3 cup sunflower seed kernels (optional)
- Mix canola oil, red wine vinegar, soy sauce, and sugar in a large bowl, mixing until sugar has dissolved. Toss cabbage, green onions, almonds, and sunflower seed kernels into the dressing. Cover bowl and refrigerate at least 1 hour before serving; slaw tastes better when chilled overnight.