Crunchy noodle coleslaw with ginger dressing
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Cabbage -- shredded |
| 2 | tablespoons | Carrot -- shredded |
| 2 | tablespoons | Sesame seeds -- roasted |
| 2 | eaches | Onions, spring -- minced |
| ¼ | cup | Cilantro -- minced |
| 7 | ounces | Noodles -- Ramen |
| ¼ | cup | Almonds, oil-roasted -- chopped |
| 1 | Serving ginger dressing | |
Directions
Prepare Ginger Dressing. In a large bowl, combine cabbage, carrot, sesame seeds, spring onions and cilantro. Holding noodles over the salad bowl, break apart into small chunks and add to bowl. Mix in the dressing. With a spoon, cover noodle chunks with coleslaw mixture; refrigerate 8 hours to soften noodles and wilt cabbage. After 8 hours, press noodle chunks to separate. Stir in almonds. Serve at once or refrigerate until needed.
Recipe By : Noodles
From: Robert Miles Date: 06-24-95 (21:17) (159) Fido: Cooking