Debi Newton Recipe

Chinese Slaw

By Debi Newton simplysimple


Recipe Rating:
Serves:
About 6-8
Prep Time:
Cooking Method:
Bake
156 Comments:

Debi's Story

This is a favorite from my boss's scrap booking clubs they all love it and it shows up at every one of there gatherings =)

Blue Ribbon Recipe

Notes from the Test Kitchen:
Crispy, crunchy and irresistible! I love Chinese Slaw in general, and this recipe offers up an especially tasty dressing that has a terrific balance of savory and sweet. Try this one out in place of regular coleslaw for a refreshing change of pace.

Ingredients

16 oz
coleslaw
1 pkg
chicken ramen noodles crumbled
3 Tbsp
sesame seeds
1/2 c
almonds, slivered
DRESSING
1/2 c
canola oil or olive oil
1 Tbsp
soy sauce
4 Tbsp
seasoned rice vinegar
5 pkg
equal or 1/4 cup of sugar
1 pkg
seasoning from chicken ramen soup

Directions Step-By-Step

1
Toast sesame seed in oven for 10 minutes at 350 degrees. Combine with
Slaw, crumbled noodles, and almonds. Combine dressing ingredients and mix well. Pour dressing over salad just prior to serving.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Chinese
Collection: Asian Inspired
Other Tag: Quick & Easy
Hashtag: #almonds


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156 Comments

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Karen Overton Karen1110
Mar 4, 2014
YUMMY!!!
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Paula Huss Paula_Huss
Feb 17, 2014
I just made this for dinner......it was great! Sweet, sour, crunchy, and good for you too.....cant beat that!
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Rose Mary Mogan cookinginillinois
Jun 17, 2013
This is a great recipe, and I have been using it for years. I always use broccoli flowerets and the broccoli slaw along with the shredded cabbage, for more color I add chopped red bell pepper, & I have found that if you make it in the morning of the day you plan to serve it, by dinner time the noodles are crisp tender, and quite tasty. Rose Mary's Oriental Pasta Salad It is a winner in our household and at Family gatherings all the time.
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janet mccarthy janetmcc
Jun 16, 2013
Broccoli slaw would be great too...I would like that better...then the cabbage....Thanks.