Monday, August 23, 2010

Asian Cole Slaw

This is another fabulous recipe from our fabulous friend, Roz. As I always say, I'm not sure where she got it, but since she's the one who gave it to me, she's the one who gets the credit for it.
 This not your usual mayonnaise-based cole slaw. It's sweet and crunchy and sour and nutty, all at the same time. And it couldn't be simpler to just throw together! I love it!
Thanx Roz!

1/2 head shredded cabbage
2 green onions chopped
2 tsp toasted sesame seeds        
1/2 cup toasted almonds                
1 pkg chicken ramen noodles

Mix seasoning pkg
3 Tbls vinegar
1 Tbl sugar
1/2 cup oil
Salt & Pepper

I add extra cabbage but not extra dressing.

To toast almonds (or any other kind of nuts), simply place them in a heavy ungreased skillet over medium heat. Stir them constantly until they become golden brown.
You can also toast them in the oven by placing them in a single layer on a baking tray and then baking them at 350F for about 10 minutes. Be very careful, though, because they can go from nothing to burnt in no time flat!

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