Chinese cole slaw salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Cabbage; shredded |
| 2 | mediums | Carrot; shredded |
| 2 | packs | Top ramen; oriental or chicken, crumbled |
| 4 | tablespoons | Almonds; sliced |
| ½ | cup | Cilantro; chopped |
| 4 | tablespoons | Sesame seeds; toasted |
| 1 | teaspoon | Salt |
| ¾ | teaspoon | Pepper |
| 3 | tablespoons | Sugar |
| ¼ | cup | Salad oil |
| ¼ | cup | Vinegar |
| ¼ | cup | Sesame oil |
| ½ | teaspoon | Chili oil |
| 1 | tablespoon | Hoisin sauce |
Directions
DRESSING
Prepare salad dressing (one of the seasoning packets from the top ramen can be added for a variation). Chill Mix salad ingredients and toss with the dressing just before serving so noodles don't soften.
Per serving (excluding unknown items): 208 Calories; 17g Fat (71% calories from fat); 3g Protein; 13g Carbohydrate; 0mg Cholesterol; 295mg Sodium labette@... (Laura J. Bettingen) Recipe by: Char Wilson (Hugh's daughter) Posted to MC-Recipe Digest V1 #786 by "Laura J.Bettingen" <labette@...> on Sep 17, 1997