An old recipe but still good!

•   ¼ cup slivered almonds
•  ¼ cup sunflower seeds
•  ¼ cup cocktail peanuts, chopped
•  2 tablespoons sesame seeds
•  6 oz chow mein noodles
•  ½ teaspoon of garlic or seasoning salt
•  4 cups Napa cabbage, thinly sliced
•  8 green onions, sliced

 Slaw Vinaigrette

•  ⅛ cup toasted sesame oil
•  ¼ cup white wine vinegar
•  1 tablespoons agave nectar
•  3 tablespoons soy sauce
•  ½-1 teaspoon crushed red pepper flakes, to taste
•  1-2 cloves garlic, minced

In a dry skillet, sauté almonds, sunflower seeds, peanuts and sesame seeds until lightly toasted. Add chow mein noodles and remove from heat. Add garlic or seasoning salt and toss to coat. Let mixture cool.  Mix cabbage, green onions and sautéed chow mein noodle and nut mixture in large bowl. Toss with 2-3 tablespoons of vinaigrette. Taste and add more if needed. Check for salt and add freshly ground pepper. Noodles and nuts will not stay crispy for long, so this is best eaten soon after being prepared.  8 30 Whisk together vinegar, agave nectar, soy sauce, sesame oil, red pepper and garlic. Then place in the refrigerator until needed.

  Hint:

  We think of peanuts as a nut, but they are legumes.