Sunday, January 23, 2011

Savory Ramen-Almond Cabbage Slaw

This crunchy salad is so good that it is hard to eat just one serving. There are a variety of recipes on the internet for it, but this is one I like the best for both taste and ease of preparation.

If you bring this dish to a potlock (and it is perfect for that) wait until about 5 min. before serving to toss the dressing with the slaw or the noodles lose their nice crunch.


1 package of pre-shredded coleslaw cut cabbage (you can also use finely shredded Napa cabbage for a more tender, less crunchy slaw)

1/2 c. sliced almonds

1/4 c. sesame seeds

2 T. butter plus 1. T olive oil

4 green onion stalks,chopped (optional)

1 package DRY noodles from a Ramen Soup package, well crushed (I use food processor or blender to do this so you don't end up with "hunks" of stuck-together-noodles in the salad)


6 T. white vinegar (rice vinegar is nice)

4 T. olive or canola oil

4 T. sugar

2 t. steak or grill seasoning (or 1 t. salt and 1 t. pepper)

Dry flavor packet from Ramen noodle soup

Place cabbage and crushed Ramen noodles and chopped green onions (if you like them) in a large mixing bowl. Then saute almonds and sesame until golden brown in butter-olive oil mixture; add to cabbage. Finally thoroughly whisk, shake or blend the ingredients for the dressing. Pour over cabbage and almond mixture about 5 minutes before ready to serve and eat. Though this makes a big bowl, it is amazing how fast it disappears!

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