Crunchy Chinese Slaw
This is my all time favorite slaw recipe. It goes well with so many things, but I especially like it with fried fish. Once a year I do a fish fry for my supper club group. I fry catfish fillets and hushpuppies served with this slaw, fresh sliced tomatoes, sliced Vidalia onions, and homemade pickles. Yum!
- 1 3-oz package oriental flavored ramen noodles (reserving the seasoning pack for the dressing)
- 1 6-oz package slivered almonds
- 1 tablespoon sesame seeds
- ½ cup vegetable oil
- ¼ cup seasoned rice vinegar
- ¼ cup sugar
- 1 seasoning pack of oriental flavored ramen noodles
- ½ teaspoon salt
- 1 16-oz bag slaw mix already cut
- ½ sweet onion, chopped
- ¼ cup fresh flat leaf parsley, chopped
Preheat oven to 400 degrees. Crumble the uncooked noodles into a baking pan, add the almonds, sesame seeds, and bake for about 5 minutes or until golden and toasted, being careful not to overcook or scorch. Cool completely. Combine the oil, sugar, vinegar, salt, and contents of the seasoning pack. Wisk well to blend the dressing ingredients. Place cabbage, parsley, and onions in a large salad bowl. Just before serving, pour the dressing over the slaw, add the toasted noodles, almonds, and sesame seeds and toss to combine.
Note: For a lighter version substitute granulated Splenda for the sugar. Granulated Splenda measures the same as sugar.