Recipe by jaynine
I have never liked Cole Slaw, but after tasting this, I've become a convert. No mayo in this recipe, and the nuts and seeds add a nice crunch you don't usually get. Got the recipe from someone I work with who brought it to a pot luck.
Top Review by ChelseaW
This is a good base recipe. I change a few things however... instead of throwing out the seasoning packet, I used about half of it while browning the nuts and noodles and used the other half in the dressing. I did reduce the amount of oil in the dressing. I also added chopped red peppers and mandarin oranges. This is very good with some cooked chicken also.
Thanks for a great starting point.
- 1 head napa cabbage
- 1 bunch minced green onion
- 1⁄3 cup butter
- 1 (3 ounce) package ramen noodles (uncooked, seasoning packet discarded)
- 2 tablespoons sesame seeds
- 1 cup slivered almonds
- 1⁄4 cup cider vinegar
- 3⁄4 cup vegetable oil
- 1⁄2 cup white sugar
- 2 tablespoons soy sauce
Directions See How It's Made
- Finely shred the head of cabbage (do not chop).
- Combine the green onions and cabbage in a large bowl; cover and refrigerate until ready to serve.
- Preheat oven to 350°F.
- Break up the ramen noodles.
- Melt the butter in a pan over medium heat; add the ramen noodles, almonds and sesame seeds and mix together until coated with the butter.
- Spoon the crunchies mixture onto a baking sheet and bake at 350°F, turning often to avoid burning. Remove from oven when browned.
- Make dressing: In a small saucepan, heat vinegar, oil, sugar and soy sauce.
- Bring the mixture to a boil and let boil for 1 minute, stirring constantly. Remove pan from heat and let cool.
- Immediately before serving, combine the dressing, crunchies and cabbage mixture and serve immediately.
- Do not mix together ahead of time or the crunchies will get soggy.