Food for Friday

While looking through an old collection of recipes last week, I came across one that a friend from Indiana shared with me some years ago.  It’s been so long, I don’t even remember which friend, but I remember that it’s delicious.  This take on cabbage salad has an interesting twist ~ it does include Ramen noodles, but you toast them for an extra crunch and snap of flavor.

Oriental Cabbage Salad

Salad Base
1 bag coleslaw mix
1 bunch green onions, chopped
Mix together in a large bowl.

1 stick butter/margarine
2 bags Ramen noodles, crushed (do not use spice packets)
1 small bag slivered almonds
1 T sesame seeds
Melt butter in a skillet over medium heat.  Add remaining ingredients and toast until golden, stirring very frequently.  Drain and coll on paper towels.

1/2 C sugar
1/4 C vinegar
2 T soy sauce
2/3 C oil
Combine sugar, vinegar, and soy sauce in a small pan.  Bring to a boil.  Remove from heat and allow to cool.  Add oil.

Keep all your elements separate until just before serving.  Add the topping to the salad base; shake the dressing well and pour over the top.  Toss all together and serve.

C = Cup; T = Tablespoon

Keeping the ingredients separate and mixing single salad servings makes for better leftovers with this salad.  I know this is one I’ll be serving again and again this spring – I’m so glad to have rediscovered it!

~Janet @ The Christmas Place


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