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| Ingredients: | |||||
| 1 (1 lb.) pkg. | shredded cabbage for coleslaw | ||||
| 5 | green onions, diced | ||||
| 1/4 c. | butter, melted | ||||
| 2 pkg. | ramen noodles | ||||
| 1/2 c. | sesame seeds | ||||
| 1 sm. pkg. | slivered almonds | ||||
| 1/2 c. | salad oil (any variety) | ||||
| 1 tsp. | soy sauce | ||||
| 1/2 c. | white granulated sugar | ||||
| 1/4 c. | white vinegar (or apple cider vinegar) | ||||
| Directions: | |||||
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Crunch up the ramen noodles while they are still in their packaging. Carefully open the packages of noodles, and find and discard the seasoning packets.
In a large frying pan, melt the butter and saute the ramen noodles, sesame seeds, and slivered almonds until golden-brown. Transfer to a paper-towel-lined plate to drain off any excess oil and allow mixture to cool. Meanwhile, combine the dressing ingredients. Stir together the vinegar, soy sauce, and sugar until sugar is dissolved. Then, while whisking rapidly, pour the oil into the mixture in a slow, steady stream. Continue whisking until the oil is well-emulsified. Just before serving, combine coleslaw mixture, onions, and noodle mixture in a large bowl. Drizzle with dressing and toss well until salad is evenly coated with dressing. |
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