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| Chef | |
| Submitted | August 29th 2010 |
| Cuisine | American |
| Category | Salad |
| Level | Beginner |
| Servings | |
| Rating |
Ingredients
1 bag of cole slaw mix or cabbage
4 whole green onions thinly slice
4 Tablespoons sugar
1/2 cup white vinegar
2/3 cup salad oil
2 teaspoons seaseme oil
1 teaspoon pepper
2 packages (3 ounces each) chicken ramen noodles (broken up)
1 cup slivered almonds toasted
3 Teaspoons seaseme seeds toasted
Directions
Combine the cabbage and green onions in a large bowl and chill.
Combine the sugar, vinegar, salad oil, seaseme oil, pepper, and the flavor packets from the ramen noodles. Mix well until all is combined. Cover and chill for 2 hours.
Just before serving toast the almonds and seaseme seeds. Add to the cabbage mix along with the broken up ramen noodles. Stir the dressing mixture and pour over all and toss until coated.
Combine the sugar, vinegar, salad oil, seaseme oil, pepper, and the flavor packets from the ramen noodles. Mix well until all is combined. Cover and chill for 2 hours.
Just before serving toast the almonds and seaseme seeds. Add to the cabbage mix along with the broken up ramen noodles. Stir the dressing mixture and pour over all and toss until coated.