Asian Cole Slaw
Servings: 6 -8
Ingredients
- 1 # bag of Cole Slaw Mix
- 1/3 - 1/2 cups of Sliced Almonds
- 1-2 packages of the Ramen Soup Mix I prefer the chicken flavor, if using the package variety discard the flavoring package, if using the soup bowl variety, discard the freeze dried carrots and peas
- 2-3 Tablespoons of Sesame Seeds if you can find the ones that are already toasted I use those
- 2 Tablespoons of Sugar I use Splenda for a lower calorie version
- 3 Tablespoons of Vinegar - I prefer rice vinegar but you could use apple cider or white as well
- 1/4 cup Canola Oil
- Salt and pepper
Instructions
- Toast the almonds in a dry skillet over medium heat until lightly brown
- (careful not to burn them). If you are using un-toasted sesame seeds put them in with the almonds to toast them as well.
- Whisk together the vinegar, oil, sugar, salt and pepper.
- Just prior to serving, place the cabbage mix in a large bowl, mix in the dressing mix, add the almonds and sesame seeds and then break up the ramen noodles and spread them over the top. Give the mixture one last stir to incorporate all of the ingredients.