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Asian Cabbage Salad


Asian Cabbage Salad

A great side dish that can easily be stepped-up to a main dish by adding your favorite soy “chicken” strips, prepared.

 

Coleslaw mix (shredded cabbage and carrots) – 1 16 ounce bag

Almonds – ½ cup, slivered or chopped

Ramen soup mix – 1 package

Rice wine vinegar – 5 tablespoons

Sesame oil – 1 teaspoon

Sugar – 3 tablespoon

Black pepper – 1 teaspoon

Salt – 1 teaspoon

 

Wisk together vinegar, oil, sugar, black pepper, salt, and the seasoning packet from the ramen soup until the sugar dissolves. In a large bowl or dish, combine coleslaw and almonds. Add vinegar mixture and stir until all cabbage is evenly coated. (I usually break down and use my hands.) Cover and refrigerate for at least an hour. Just before serving, break ramen noodles into small chunks and mix with salad.

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lazy_veggie
The Lazy Vegetarian

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