Recipe

Crunchy Noodle Salad award Winning Recipe

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Ingredients

1 (12 oz) bag shredded cabbage (prewashed coleslaw mix, or you can simply shred a head of cabbage) .
1/2 c vegetable oil (or sesame, olive oil will get solid in refrigerator) .
2 (3 oz) packages oriental-flavor instant ramen noodles, other flavors are good too .
1/4 c sugar (or Splenda) .
4 oz sesame seeds, toasted (optional) .
4 oz slivered almonds, toasted .
1 bunch green onions, sliced .
1/3 c white wine vinegar or cider vinegar

Directions

Step #1 Place sesame & almonds on a microwave safe plate & cook this until browned.
Step #2 About 1 min-Watch carefully! Allow to cool.
Step #3 Mix cabbage, sesame & almonds together In a large-ish bowl.
Step #4 Dressing: Mix the spice packets from the noodles with the onions, oil, vinegar & sugar.
Step #5 Shake or stir until well mixed.
Step #6 Refrigerate seperately until ready to serve.
Step #7 When ready to serve:.
Step #8 Break RAW ramen noodles into small pieces & mix into cabbage mixture.
Step #9 DO NOT COOK NOODLES! Pour dressing over cabbage & noodles & mix well.
Step #10 NOTE: Can be made a meal by adding some cooked shredded chicken or thawed frozen salad shrimp.
Step #11 Experiment! Toasting the seeds & nuts brings out the flavor- You can also add the RAW noodles to the toasting step for more added flavor.
Enjoy the Crunchy Noodle Salad *award Winning* recipe

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Crunchy Noodle Salad *award Winning* Recipe