tonight, from the rfc cookbook, i made the oriental coleslaw (pg
37).
a winnah! 😄 im eating it right now and its just screaming for a serving of laulau, two scoop rice
and one scoop mac salad... wheres my plate lunch!? normally, i hate top ramen but this recipe -- mmm
so trashy onolicious!
thank you, cyndi hackett for contributing.
i have tried many other recipes with good results. i :heart: these junior league type books. thanks
again to all who worked to put it together and send it off all over the place.
ORIENTAL COLE SLAW (i prefer it be called top ramen cole slaw but lets not be picky now)
1 head cabbage, chopped 8 green onions, chopped 2 ounces (60 g) sesame seeds 1 package slivered
almonds 2 packages uncooked Top Ramen noodles
Dressing: 4 tablespoons sugar 1 teaspoon salt 1 teaspoon black pepper
38/4 cup (190 ml) salad oil 6 tablespoons rice vinegar
Place sesame seeds and almonds in a frying pan with about 1 1/2 tablesspoons oil. Toast over low
heat until slightly brown. Set aside to cool. Mix together cabbage, green onions, sesame seeds and
almond mixture. Break up noodles into small pieces with hands or rolling pin.
Dressing: Mix dressing ingredients together. If you used a large head of cabbage, you may need to
double the recipe. Mix broken noodles and dressing into cabbage mixtuer 30 minutes before serving.
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im good for nothing, but im good. -010522 hjk