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Friday, August 19, 2011

Oriental Coleslaw

Oriental Coleslaw is a must have for my family gatherings.  I got this recipe in my home economics class way back in 7th grade. I won't date myself by saying how many years ago that was.  Since making this for my family it has been a favorite.  My dad loves it and requests it when I come to visit. I can't remember a Thanksgiving or family get together without this salad. It's on the list of must have, just like grandma's potato salad.

Salad Ingredients:

1 head cabbage, chopped*
8 green onions, chopped
2 pkg. dry Chicken Ramon Noodles
1/2 c. slivered almonds, toasted
1/2 c. cashews, toasted
1/2 c. sunflower seeds


Using a knife and cutting board, chop cabbage into bite size pieces.  Slice the onions starting at the white end of the onion, making your way to the green stalk. Use as much of the green stalk as looks healthy.  Add cabbage and onions into a medium sized bowl.   
When ready to serve mix in Ramon Noodles, nuts and dressing. This salad is best eaten as soon as it is tossed with the dressing. After sitting for a long time, the Ramon Noodles will start to get soggy.

*You can use bagged cabbage but a freshly chopped head of cabbage tastes so much better.

Dressing Ingredients

4 Tbsp sugar or honey
1 tsp. black pepper
1 tsp salt
1/2 c. Olive Oil
6 to 8 Tbs. Rice Vinegar

Mix dressing ingredients together in a blender jar or mason jar.  With lid tightly on jar,  shake until well incorporated.  When you are ready to serve the salad, poor over top cabbage toss until salad is covered with dressing.

Chop cabbage and onions into bite size pieces. 

Mix in nuts and Ramon noodles just before 
serving the Oriental Coleslaw.

Using a blender jar or any jar that has a 
tight fitting lid, combine all ingredients
for the dressing.  Put  on the lid
and shake until well incorporated. 
Add to salad just before serving. 


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