I have so been wanting to eat Chinese Cole Slaw. It is one of my all time favorite salads, but… It makes a big salad, so I have to wait for a time when I will be feeding a crowd. Our lunch at Sarah’s filled the bill. Yea!
This is another recipe from my mother’s cookbook A+ in Cooking. Everett Maxwell was the band director in Andrews for many years. (He wrote the words to our school song – in case you ever need to know.) Chinese Cole Slaw is the recipe Everett and Virginia Maxwell shared with Mother for her cookbook A+ in Cooking. It is a winner. Take this to a potluck dinner, and I guarantee you – someone will ask you for the recipe.
The recipe is super easy. You need cabbage (I used the shredded cabbage mix that is in a bag.), green onions, butter, slivered almonds, sesame seeds, and Ramen Noodles.
First, combine the shredded cabbage and the sliced green onions. (Place in a bowl or storage bag.)
In a skillet, melt butter, and then add the sesame seeds and sliced almonds. Cook until the almonds are lightly browned. Watch carefully so they do not burn. Cool the sesame seeds and almonds.
Place the Ramen Noodles into a storage bag. Crush the noodles (I use my rolling pin for this job.) Then add the toasted almonds and sesame seeds to the crushed Ramen Noodles.
(Sorry no picture of the dressing.)
Place the dressing ingredients (Oil, vinegar, sugar, salt, pepper, and seasoning packets from the Ramen Noodles) into a jar with a screw – top lid. Shake the dressing to combine.
About fifteen or twenty minutes before serving time, combine the slaw mix with the Ramen Noodle crumbles. Shake the dressing again and pour the dressing over the slaw. Toss together to evenly coat the slaw.
That is it. So easy, and it is a crowd pleaser.
Blessings to you and yours,
Go to lanabird.com for the recipe. The print button is under the Share button at the bottom of the post.
Chinese Cole Slaw
By Published: November 21, 2013
- Yield: 8 Servings
- Prep: 5 or less mins
- Cook: 5 mins
- Ready In: 10 mins
A tasty Chinese Cole Slaw that is easy to make. This is good to take to a potluck dinner.
Ingredients
- 1 16 ounce package Cole Slaw Mix Or one large head of cabbage shredded
- 1 bunch Green Onions sliced, use both with and green parts
- 1/2 cup Sliced Almonds Use more if you like
- 1/4 cup Sesame Seeds
- 2 3 ounce packages Ramen Noodle Soup crushed; chicken or oriental flavor; reserve flavor packets
- 2 tablespoons Butter Recipe called for oleo
- 3/4 cups Oil I used Canola Oil
- 6 tablespoons Rice Vinegar Can use apple cider vinegar
- 4 Tablespoons Sugar
- 2 Seasoning Packets From Ramen Noodle package
- 1 teaspoons salt Recipe called for 1 tablespoon Accent or salt and pepper
- 1 teaspoons pepper
Instructions
- Combine cabbage and onions. Set aside.
- Brown almonds and sesame seeds in butter until lightly browned. Watch carefully so they do not burn. Cool.
- Crush Ramen Noodles in a storage bag. I use a rolling pin to do this.
- Add the almond/sesame seed mixture to the crushed Ramen noodles. Set aside.
- Make the dressing by mixing the oil, vinegar, sugar, salt, pepper, and seasoning packets from the Ramen Noodles in a jar with a screw-top lid. Shake to combine.
- About fifteen or twenty minutes before time to serve the salad mix together cabbage and Ramen Noodle mixture.
- Shake the dressing again and pour over the salad. Toss the salad.
- Enjoy.