This salad is a great accompaniment to grilled/bbq meats, or to bring to a pot luck. The taste is a unique balance of toasty-nutty, sweet, and sour.
cole slaw mix or 1/2 small head cabbage and 1 carrot shredded.
nissan or maruchan ramen noodles (chicken or oriental flavor) soup/seasoning packet reserved
almonds, sliced or slivered-toasted
soup/seasoning packet from ramen noodles
1TOAST ALMONDS AND SESAME SEEDS:
Heat oven to 350. Place almonds and sesame seeds separately into pie pans/cake pans.
Bake for 5-7 minutes just until light golden. Take care to not burn them...keep close watch after 5 minutes.
Allow to cool to room temperature.
2Slice green onions thinly.
Prep cabbage/carrot if not using coleslaw mix.
Remove soup/seasoning packet from noodles and reserve.
Break noodles into small pieces. (I use a gallon size zip bag and break up by hand)
3In a mixing cup with a small fork or small whisk, measure oil, vinegar, sugar, and soup/seasoning packet and combine.