Oriental Slaw Recipe
From: gardentraveler
One of my friends brought this to a work potluck. I had a similar salad on New Year's Day, but it wasn't quite as crunchy. I'm afraid it's the margarine/butter, which makes the noodles and almonds crunchier. The salad is awesome.
2 16 oz packages shredded cabbage
10 green onions, sliced
2 pkg Ramen noodles (do not use seasoning packets)
1 Tbsp sesame seeds
1 pkg sliced almonds (2/3 cups)
1 stick margarine or butter
Mix cabbage and onions. Chill
Crunch noodles in package. Melt margarine in skillet. Add the noodles, sesame seeds and almonds. Brown. Drain on paper towels.
Dressing:
Beat together:
¾ cup oil
¾ cup sugar
½ c vinegar
2 Tbsp soy sauce
Toss with cabbage mixture about 20 minutes before serving. Add noodles mixture just before serving.
Links:
Shared by: gardentraveler
From bigoven.com
Top Ramen Cabbage Salad
Here's another write-up of the same recipe.
I saw another version that was made with broccoli slaw.
One of the recipes I found on the net says that the salad keeps in the fridge for 2-3 weeks. I would keep the nuts, seeds and noodles separate in this case and add them as you're eating the salad. Part of the charm is the crispy noodles and nuts.
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