Recipe by Cinnamom in Illinois
This is yet another version of Ramen Noodle Slaw, but with a little different twist -- lime. Also,no nuts, as my family isn't wild about them in a main dish. The bottled dressings listed are Good Seasons and Kraft brands, because that's available here. This makes a great lunch or light supper when it's too hot to eat (but when is that???). It's easy to put together: use a LARGE Tupperware bowl with a lid, and you don't even need to stir, just turn it over a few times, and chill! (Cooking time is chilling time)
- 1 medium napa cabbage, sliced thin, including stem pieces (baby bok choy)
- 1 medium carrot, peeled and grated
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 (8 ounce) can bean sprouts, drained
- 1 (8 ounce) packagefrozen ready-to-eat cocktail shrimp, thawed and drained
- 1 (3 ounce) package ramen noodles, oriental or 1 (3 ounce) package shrimp, flavor
- 1⁄3 cup asian sesame dressing
- 1⁄3 cup French dressing (Catalina)
- 1 lime, juice of
Directions See How It's Made
- Slice (shred) Napa cabbage and place in large bowl.
- Grate carrot into the cabbage.
- Add drained water chestnuts, bean sprouts and shrimp.
- Crush ramen noodles and add those to bowl; sprinkle spice packet over all.
- Pour in both salad dressings. The directions are for 1/3 cup each, but add or subtract amounts to your liking. Most times, I just squirt until it looks good!
- Juice the lime over all.
- Place lid on the bowl and turn over several times. Best chilled for at least an hour.