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ASIAN COLESLAW-Recipe/Day #330 Recipe

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This recipe for ASIAN COLESLAW-Recipe/Day #330 is from Military Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 bag shredded cabbage (I always use the 'angle hair') or you could always shred your own
1/3 cup slivered almonds (I always use 'sliced')
½ cup sunflower seeds (I buy raw and toast them myself because the toasted usually has MSG)
1 pkg dried Ramen noodles (use 'chicken flavored'). This also has MSG
1 bunch green onions (scallions)
¼ cup white vinegar (I use Heinz distilled)
1/2 cup vegetable oil (I used Crisco Oil)
1/4-1/3 cup sugar (I usually use the 1/4 cup)
Directions:
Directions:
Crush the Ramen noodles (easier if you do it in the bag before opening). Save the enclosed seasoning packet. If you have a problem consuming MSG (monosodium glutamate) use Herb-Ox Chicken Bouillon with no MSG. It comes in packet form, cube form or powdered shaker form. I use the packet form and use two (2) packets per recipe.

Toast almonds (if raw), sunflower seeds (if raw) and Ramen noodles at 350' for three (3) minutes. Let cool while you prepare the other ingredients. When cool, place in an airtight container until ready to use.

Chop the green onions (scallions) and set aside.

Mix vinegar, oil, sugar, and noodle seasoning packet (or the Herb-Ox seasoning) and stir until blended. Add to the cabbage and onions. Refrigerate until ready
to serve.

Add the toasted ingredients only when ready to serve. Keep separate until serving time. If you think you might have leftovers, use a separate container for the toasted ingredients and allow consumers to add to their individual serving; or mix together in smaller amounts. This salad is not at its best if the toasted ingredients are mixed 'before hand' or 'leftover'. Mix only the amount to be eaten immediately.

VARIATIONS:

I always use a 'little' Toasted Sesame Oil. If you have never cooked with this oil, please realize it has a very potent taste. When I say 'little', I really mean it. I usually add a little salt, again I really mean 'little'. Just 'play' with the recipe until it suits you. ENJOY!!

 

 

 

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