Tuesday, August 19, 2008

Crunchy Coleslaw

We had this recipe at our Small Group this weekend, and John and I just loved it! So I'm sharing it for you guys to enjoy, but also so that I'll have the recipe in my files to make again and again.

Crunchy Coleslaw Salad
Courtesy of Angela

4 10 oz. pkgs coleslaw mix (or 1-2 head of cabbage shredded)
2 cups top ramen noodles (3 pkgs. crumbled/discard seasoning pkt)
1 cup sliced almonds (4 oz)
½ cup sesame seeds (2 oz)
1 stick butter (4 oz)
1 cup vegetable or peanut oil
1/3 cup rice wine vinegar (aka: distilled rice vinegar) NO SUBSTITUTES
½ cup sugar
1 ½ teaspoon salt
1 ½ teaspoon pepper

In a medium sauce pan, melt ½ stick of butter and sauté noodles until light brown. Add ½ stick butter, almonds, and sesame seeds then sauté until light brown as well. Noodles take longer to brown and nuts/seeds will burn if done all at once. Set aside.

In a shaker jar, combine oil, vinegar, sugar, salt and pepper. Shake well before adding to salad.

Just before serving, combine the ingredients, and mix well until evenly coated. Don’t mix together until ready to serve, as noodles aren’t crunchy after the first serving; still tasty the day after, just not crunchy.

If not sure you will eat the whole thing at once, then split each part in half and serve only half at a time so you can reserve some crunch.

183 calories per cup

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