Oriental Coleslaw recipe
Dressing:
5 Tablespoons white vinegar
¾ Cup vegetable oil (can use less – ½ C)
3 Tablespoons sugar
Flavor packets from 2 (3 oz) packages ramen noodles (Chicken flavored and/or Oriental flavored)
Salad:
1 lb. Cabbage, shredded ( 1 Bag of pre-shredded coleslaw cabbage & carrots)
3 green onions, including green tops, chopped
Topping:
Uncooked noodles from 2 (3 oz) packages ramen noodles, broken into small segments
1 teaspoon – 5 Tablespoons sesame seed
¾ cup slivered or sliced almonds, toasted (5 minutes in 350 degree oven, stirring 3 times)
Optional: 2 cups cubed cooked chicken
In a small bowl or lidded container, combine dressing ingredients. Cover; refrigerate 4 hours or overnight. Just before serving, combine all salad ingredients in large bowl, add dressing, add Topping (& optional chicken), mix well.
Hints: Break up noodles in unopened ramen noodle packets before opening to remove flavor packets for dressing. When taking salad to a potluck, package chopped green onions in small ziplock, topping in medium lidded container, dressing in small lidded container, inside a ziplock bag. Leave coleslaw mix bag unopened. Carry all in large bowl / lidded 9x13 Assemble salad just before serving, shake dressing well before pouring over salad.
