Crunchy Asian Ramen Cole Slaw
Ready In: 15 mins
Serves: 4-6
Ingredients
- 1⁄2 head cabbage
- 1⁄2 cup butter
- 1⁄2 cup slivered almonds
- 1⁄4 cup white sesame seeds
- 6 ounces ramen noodles
- 1 cup canola oil
- 1⁄2 cup vinegar
- 3 tablespoons soy sauce
- 1⁄2 cup Splenda sugar substitute or 1⁄2 cup sugar
Directions
- Whisk together canola oil, vinegar, soy sauce and splenda. Set aside.
- Melt 1 stick of butter.
- While butter is melting crush dry raman noodles into bite size pieces. Remove the seasoning pack and discard (I reserve the seasoning for use in other dishes).
- Add to the melted butter almonds, sesame seeds, and dry raman noodles. Cook until browned.
- Shred 1/2 of the head of cabbage and set aside.
- When ready to serve pour browned noodles, almonds and seeds into shredded cabbage toss. Add the slaw sauce and toss again.
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