Prep 30 mins
Cook 0 mins
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.
- 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
- 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.
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.
I've been making this with my mom for years, it's great every time! I would say you could cut back on the butter as well...but never add mayo! yuck. and the ramen really makes the dish, can't miss out on that crunchyness! We love this and so does everyone we share it with.
This is a diamond with a few rough edges! It can be much simpler even than written, and come out better. 1 -- You can finely shred with a knife, so don't think you have to pull out the food processor. 2 -- I skipped the ramen noodles. Just let the nuts and seeds shine! 3 -- Cut the butter way down. Just 1-1/2 Tbl. is plenty to cook the slivered almonds and seeds -- which you can do in the pan if you stir attentively for a few minutes. No need to transfer to oven. Salt lightly ...HEAVENLY ...the key to the recipe! 4 -- IMHO, the dressing doesn't work without a little mayo -- why not trade out almost all the oil for mayo? And I used much less sugar, double the soy sauce. With all those changes: a major success!! I served with about 1/2 cup marinated steak pieces on top, to make the salad the main event.