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Asian Coleslaw

Chicken Ramen Noodles

Salad

    2 packages ramen noodles, chicken flavor
    6 cups finely sliced curly leaf Napa cabbage
    cup toasted sliced almonds
    cup toasted sesame seeds
    cup chopped green onions

Rice Vinegar Dressing

    cup granulated sugar
    2 tablespoons peanut oil
    ⅓ cup rice vinegar
    1 teaspoon seasoning salt
    2 packets seasoning from the ramen noodle packet
    teaspoon Chinese five spice powder



1.  Salad: Heat the water in a 12-quart stockpot, cook the
     noodles in boiling water. Reserve the seasoning packets.
     When cooked, drain the noodles in a large colander, then
     invert into a large bowl.

2.  Boil the cabbage for 5 minutes in the noodle water, then drain
     in a colander. Invert into the bowl with the noodles.

3.  Toss the noodles, cabbage, almonds, sesame seeds, and green
     onions until well mixed.

4.  Dressing: In a small bowl, whisk the sugar, oil, rice vinegar,
     salt, seasoning from packets and five spice powder. Pour over   
     cabbage and toss well. Refrigerate for 6 hours.

     Makes 8 side-dish servings


 

Seasoned with Love
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 Seasoned with Love- A copyright recipe

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