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.