Great on its own as a side dish; add chopped cooked chicken for a light dinner or lunch.
Serves 4-6.
1 large head green cabbage, or 1 package coleslaw
2 (3 oz) uncooked packages ramen noodles
¼ cup butter
½ cup slivered almonds
3 tablespoons sesame seeds
½ cup vegetable oil
3 tablespoons vinegar (white or rice wine)
3 tablespoons white sugar
1 teaspoon sesame oil
Ramen seasoning packets
Salt and pepper, to taste
Shred cabbage and place in a large bowl.
Crush packages ramen noodles; reserve seasoning packet.
Melt butter in a medium saucepan over medium heat. Add crushed ramen noodles, slivered almonds, and sesame seeds. Cook until toasted and beginning to brown. Remove from heat and cool.
In a small bowl, whisk together oil, vinegar, sugar, and sesame oil. Add 1-2 packets of reserved ramen seasoning, according to taste. Season with salt and pepper.
Toss cooled ramen and almond mixture with cabbage. Pour dressing over salad, starting with a small amount, and adding more to desired taste. Some dressing may be left over. Serve.
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