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!