1/4 cup olive oil
1/4 cup sugar
1/4 cup vinegar (cider vinegar or wine vinegar work well)
1/4 cup soy sauce
1 pkg. shredded cabbage
1 pkg. shredded carrots
1 pkg. alfalfa or other sprouts
100 grams pignola (pine nuts)
100 grams unsalted sunflower seeds
50-100 grams sesame seeds
Mix first 4 ingredients and leave at room temperature for at least 3 hours.
Fry pignola in 1 tablespoon oil till brown, then add sunflower seeds and sesame seeds. Cook another minute or so. Dry on absorbant paper, add to salad. Refrigerate.
Add liquid to salad just before serving and be prepared to watch it disappear.