chinese coleslaw
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| |
| 1 large | head green cabbage (or 20 ounces packaged shredded cabbage) |
| 8 | green onions, trimmed and thinly sliced |
| 3/4 cup | sliced almonds, toasted |
| 1/2 cup | sesame seeds, toasted |
| 2 | packages chinese ramen noodles, uncooked (discard flavor packets) |
| | rice wine vinaigrette to taste (recipe below) |
| | garnishes green onion brushes, roasted sliced almonds |
| |
| just before serving, combine cabbage, green onions, almonds, sesame seeds |
| and ramen noodles and toss with just enough dressing to moisten. |
| |
| rice wine vinaigrette |
| |
| makes 1 1/3 cups |
| |
| 1 cup | salad oil |
| 1/3 cup | rice wine vinegar (see note) |
| 1/4 cup | granulated sugar |
| 2 tsp | salt |
| 1 tsp | pepper |
| |
| mix the oil, vinegar, sugar, salt and pepper together and toss with |
| coleslaw. (note: available in the asian foods section of most grocery |
| stores.) makes 8 servings. |
| |
| from me to you |
| lindatn37...@comcast.net |
| linda in tennessee |
| |
| -- |
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| (ID: 76678) Mirror: rec.food.recipes: Sat, Jun 26, 2004 |