Dressing: Combine seasoning packet from
Ramen noodles, oil, vinegar, sugar, and
pepper. (I usually put it in a jar and shake it
well and then leave it in the refrigerator until I
am ready to serve the slaw.)
Crumble noodles and combine with almonds.
Brown the noodles and almonds in a little
margarine in a skillet or spread on a cookie
sheet and brown in the oven. ( I cook them in
the oven without any margarine.)
When ready to serve, mix dressing with
cabbage. Add noodles and nuts at the last
minute and stir. If you are not going to use all
of it at one meal, donít put all of the noodles
and nuts in. Save some or the slaw for later
and add the noodles/nuts when you are ready
to have it again because they will get soggy.
This dressing and the noodles/nuts mixture
are good on other salads, too. I have had
them on mixed green salads. They give the
salad an extra crunch and zing!
I first had this at a meeting at Debby Scott's
home. I have made it many times since then
for the family reunion, church covered dish
meals, or just for us. It has been a big hit at
church events many times! I especially like the
dressing part of this recipe.