28 January, 1999

Oriental Slaw

Oriental Slaw ingredients
1-LB slaw mix, with red cabbage
2 pkgs Ramen Noodles, chicken flavored (Do not cook noodles)
4 or 5 green onions, chopped
1 cup sunflower kernels
1/2 cup slivered almonds

1 cup oil
1/2 cup sugar
1/2 cup apple cider vinegar
2 pkgs of seasoning from the Ramen Noodles

Crunchy Slaw — Omit green onions. Increase almonds (slivered or sliced) to 1 cup and add 1 cup chopped pecans. Melt 1 stick margarine in a large, heavy-bottomed pan over Medium heat; add nuts, seeds and Ramen. Then, lower heat to Medium-Low and cook until golden, approximately 10 minutes. Cool before tossing with the cabbage and dressing.

Dressing 2 — Omit Ramen Noodles seasoning packets from the dressing. Instead use 1 cup olive oil (total), 1/4 cup soy sauce, 1/4 cup red wine vinegar, 2 Tbsp sugar (optional) and Kosher salt and coarsely ground black pepper, to taste.


Break noodles into small pieces.

Mix remaining slaw ingredients with the noodles; cover and set aside.

In a separate container, shake or stir all dressing ingredients and set aside.

One hour before serving, stir the dressing into the cabbage mixture. Cover and refrigerate until serving.

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