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
3/4 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.




--
im good for nothing, but im good.
-010522 hjk