Napa Cabbage Coleslaw for Non-Slaw Lovers |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I have never liked Cole Slaw, but after tasting this, I've become a convert. No mayo in this recipe, and the nuts and seeds add a nice crunch you don't usually get. Got the recipe from someone I work with who brought it to a pot luck. Ingredients:
1 head napa cabbage |
1 bunch minced green onion |
1/3 cup butter |
1 (3 ounce) package ramen noodles (uncooked, seasoning packet discarded) |
2 tablespoons sesame seeds |
1 cup slivered almonds |
1/4 cup cider vinegar |
3/4 cup vegetable oil |
1/2 cup white sugar |
2 tablespoons soy sauce |
Directions:
1. Finely shred the head of cabbage (do not chop).
2. Combine the green onions and cabbage in a large bowl; cover and refrigerate until ready to serve.
3. Preheat oven to 350°F.
4. Break up the ramen noodles.
5. Melt the butter in a pan over medium heat; add the ramen noodles, almonds and sesame seeds and mix together until coated with the butter.
6. Spoon the crunchies mixture onto a baking sheet and bake at 350°F, turning often to avoid burning. Remove from oven when browned.
7. Make dressing: In a small saucepan, heat vinegar, oil, sugar and soy sauce.
8. Bring the mixture to a boil and let boil for 1 minute, stirring constantly. Remove pan from heat and let cool.
9. Immediately before serving, combine the dressing, crunchies and cabbage mixture and serve immediately.
10. Do not mix together ahead of time or the crunchies will get soggy.
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