Heidi's Recipe

Oriental Noodle Salad

Category: Salads

12 oz bag shredded cabbage
(prewashed coleslaw mix, or you can simply shred a head of cabbage)
6 oz oriental-flavor instant ramen noodles, other flavors are good too
1 bunch green onion, chopped
4 oz sesame seeds, toasted
4 oz slivered almonds, toasted
1/2 c sesame
1/3 c white wine vinegar or cider vinegar
1/4 c sugar

Place sesame and almonds on a microwave safe plate and cook until browned.
About 1 min -Watch carefully! Allow to cool.
Mix cabbage, sesame and almonds in a bowl.
Mix spice packets from the noodles with onions, oil, vinegar and sugar in bowl.
Refrigerate seperately until ready to serve.
Break RAW ramen noodles into small pieces and mix into cabbage mixture.
DO NOT COOK NOODLES!
Pour dressing over cabbage and noodles and mix well.
NOTE: Can be made a meal with cooked shredded chicken or thawed frozen salad shrimp.
Toasting seeds and nuts brings out the flavor-
You can also add the RAW noodles to the toasting step for more added flavor.