Wednesday, May 29, 2013

Asian Slaw

My mom made this last summer and it was a family hit! I made it this weekend for our 500 party and it went over well again. We've been eating it for dinner the last few nights, it's that good!  
Asian Slaw
1 head of Napa cabbage
1 bag of broccoli slaw
4 green onions (optional)

Finely slice cabbage and onion, toss all together, cover and refrigerate.        

2 pkg of Ramen noodles (discard seasoning)
¾ cup sliced almonds
¼ cup sunflower seeds
¾ stick butter

Melt butter in skillet, break up noodles into small pieces, add to butter.  Add almonds and seeds and sauté until golden brown.  Drain and place in tight container.  Do not refrigerate. 

1 cup vegetable oil
1 cup sugar (or ½ cup splenda)
½ tsp. salt
2 Tbs. soy sauce
½ cup vinegar

Combine and refrigerate.  Shake well before serving.  Don’t combine these until ready to serve.

This makes a lot.  I only put the dressing and nuts/noodles on the amount that I am going to serve that meal.  I save all and combine just the amount we will use at that next setting.


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