Total Time
25mins
Prep 15 mins
Cook 10 mins

This is a nice change from a traditional cole slaw. A definate hit at all bbq's and pot lucks.

Ingredients Nutrition

  • 1 head cabbage or 1 head bagged coleslaw mix (about 4-6 cups)
  • 236.59 ml sliced almonds
  • 2 package chicken-flavored ramen noodles (save broth mix from ONE pkg for dressing)
  • 1 bunch chopped green onion
  • 1 jar sesame seeds
  • Dressing

  • 177.44 ml oil
  • 88.74 ml sugar
  • 73.94-88.74 ml rice vinegar

Directions

  1. Roast almonds and seeds in oven@350 15-20 minutes.
  2. Add to cabbage onions and broken noodles.
  3. Pour dressing over cabbage mixture.
  4. Refrigerate thoroughly before serving.
  5. *I usually cook the noodles for about 1 minute, and than rinse throughly in cold water.
Most Helpful

4 5

We really enjoyed this salad! The extra crunch from the toasted almonds really sets it apart from other asian slaw recipes I have tried. I only used 2/3 cup oil (1 tablespoon of sesame oil, for a little extra sesame kick, and the balance of the oil was canola) and next time I may cut it back 1/2 cup or less.

5 5

This salad was easy to make and has a light, sweet and tangy taste which went wonderfully with the toasted almonds and sesame seeds. Delicious!!!