Chinese Coleslaw Recipe
Servings: 1
Ingredients
- 1 lrg head green cabbage (or possibly 20 ounces packaged shredded cabbage)
- 8 x green onions, trimmed and thinly sliced
- 3/4 c. sliced almonds, toasted (see note)
- 1/2 c. sesame seeds, toasted (see note)
- 2 x (3-oz) pkgs. ramen noodles, broken up and uncooked (throw away flavor packets) Vinaigrette (that see)
Directions
- Garnishes: green onion brushes, toasted sliced almonds (see note)
- Just before serving, combine cabbage, green onions, almonds, sesame seeds and ramen noodles and toss with just sufficient dressing to moisten.
- Note: To toast nuts, heat in a dry skillet over medium heat till they start to brown. Stir occasionally. Be careful not to scorch them.
- Note: To toast seeds, heat in a dry skillet over medium heat till they start to brown. Stir occasionally. Be careful not to burn.
- Note: Starting at the root end of the green onion, cut 1 to 1 1/2 inches up the stem in quarters or possibly sixths and put in ice water for at least 2 hrs. This will make it separate and curl on the ends.
- Vinaigrette: Combine extra virgin olive oil, vinegar and sugar in a large bowl. Mix till sugar is almost dissolved (about 5 min). If you would like to speed up this process, you can put the mix in a small saucepan and heat over medium heat till sugar is dissolved, but it must be cooled completely. Add in salt and pepper to taste.
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