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Asian Coleslaw Recipe

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This recipe for Asian Coleslaw is from Quilter's Cookbook, Sweat Shop Edition, 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 head Napa or bok choy cabbage (16 oz bag of either the Tri Color Slaw mix or Angel Hair Slaw Mix found in the bagged salad mix section of your local grocery store).
3 green onions
1 (3oz) package ramen noodles with seasoning pack ( I use pork but any will do)
1 (6 oz) package slivered almonds
1 Tbsp sesame seeds
1/2 cup vegetable oil (can use canola, enova, etc. just not olive oil.)
1/4 cup sugar
3 Tbsps white vinegar
1/4 tsp salt
Directions:
Directions:
Preheat broiler

Tear cabbage (or open bag) and slice onions and place in a large salad bowl, Crumble dry noodles into a broiler pan and place in oven until lightly browned- about 2-5 minutes. Do the same thing to the almonds and sesame seeds individually. In a jar with a tight lid, combine the oil, sugar, vinegar, salt, and contents of ramen seasoning pack. Cover the jar and shake well to blend the dressing. Just before serving toss cabbage, toasted noodles, sesame seeds, and almonds together, then pour dressing and toss a little more.

Serve and enjoy.
Personal Notes:
Personal Notes:
For large crowds, I typically double the recipe.

 

 

 

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