Yum! Time for a recipe...The first time I had this Asian slaw was at a get-together in Gardnerville, NV in the late '80's. I lived there for awhile when working at a casino in South Lake Tahoe. I was a dealer on graveyard. It was a small shift of people, so we became close--I still feel close to them although I may not see or speak with them--I know when and if I do see them, it would be HUGS! and we would pick up from where we left off. Those kind of warm people. We used to get together quite often for potlucks, birthdays, or various support session parties.
Asian Slaw w/Rice Vinegar Dressing
About 16 ounces shredded cabbage
2 packages chicken flavor ramen noodles, crumbled
1 cup sliced almonds
1 cup toasted sunflower seeds
1 bunch green onions, chopped
For the dressing:
1/2 cup sugar (or less as desired)
3/4 cup oil
1/3 cup rice vinegar
2 seasoning packets from the ramen noodles
Combine all dressing ingredients in a small bowl. In a large bowl, combine all salad ingredients. Add dressing and toss.
ENJOY!!!Submit your ideas, suggestions, tips, tricks, recipes relevant to VINEGAR to: vinegar.uses@gmail.com
1 comment:
I remember eating that coleslaw as a child! Yuuum it was good! And I can't believe how easy it is to make! I think it would make a nice accompaniment to a Salmon marinated in soy sauce, with carmelized onions and reduced balsamic on top.
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