Dressed up with some crunchy ingredients and a flavorful
Oriental dressing, this Cole slaw mix turns into an outstanding salad.
Thanks to my daughters for sharing this recipe.
For the crunch ... curly noodles and sliced almonds are tossed
with butter and seasonings.
Stir and cook until toasted and lightly browned.
(For later use, store in airtight container)
On this day I planned to make an individual salad rather than
a large size of several servings.
Begin with a serving of shredded cabbage and carrots.
Add desired amount of crunchy topping.
Drizzle with Oriental dressing and enjoy!
ASIAN CABBAGE SALAD
1 tbsp. butter or margarine
1 pkg. (3 oz.) Oriental style noodles with seasoning packet
(such as ramen noodles)
½ cup sliced almonds
Melt butter in non-stick frying pan; add seasoning packet from soup mix.
Break noodles; add together with almonds.
Cook and stir until mixture is toasted and lightly browned.
½ cup sugar
2 Tbsp. red wine vinegar
2 Tbsp. white vinegar
2 Tbsp. soy sauce
3/4 cup oil
In a blender, combine all ingredients except oil. Cover and process
until blended. While processing, gradually add oil in a steady stream.
Blend until thick. Store in refrigerator.
(Mixture will separate; whisk before using)
3 to 4 cups finely shredded Nappa cabbage
1 cup shredded carrots
Toasted noodle and almond mix
Toss cabbage, carrots and noodle mix in serving bowl.
Add desired amount of dressing and mix.
Yield: 6 to 8 servings