Crunchy Oriental Slaw and Spring Rolls
1 cup canola oil
2 tsp soy sauce
2 tsp honey
1/2 cup rice wine vinegar (can substitute white vinegar)
1 bag coleslaw mix
2 cups thinly sliced snow peas
1 tbsp sesame seeds
1/2 cup sliced almonds, toasted
1/3 cup sunflower seeds, toasted
Cook Shrimp Spring Rolls according to package directions and keep warm.
In a medium mixing bowl, whisk together the canola oil, soy sauce, honey, and vinegar.
In a large mixing bowl, add the slaw mix, snow pea slices, sesame seeds, almonds and sunflower seeds.
Pour dressing over and toss until coated.
Serve alongside warm spring rolls.