I’m sure every cook has a recipe for Oriental Cole Slaw in their repertoire. Each one is slightly different, however. Some are heavy on the oil and light on the vinegar. Some use 1/4 cup of sugar (or more) while others just a couple of tablespoons.
This is the only recipe we used, however. It appeared in our church cookbook from the mid 1990s, and we’ve enjoyed it as a tasty summer side dish ever since.
As I recall, the adults enjoyed the recipe more than the kids, but now that the children are grown up, perhaps their tastes have changed.
Ingredients for Slaw:
- 1 head shredded cabbage
- 1 cup slivered almonds – or to taste
- 1/2 cup sesame seeds – or to taste
- 1/2 cup chopped green onion
- 1 package Ramen noodles (chicken flavor)
- 4 tablespoons sugar
- 1 tablespoon black pepper (or less)
- 1 teaspoon salt
- 1 cup salad oil (I tend to use a little less)
- 1 tablespoons rice wine vinegar (I’ve also used apple cider vinegar)
- package of chicken soup seasoning from ramen noodles
- Brown almonds and sesame seeds under the broiler. Let cool.
- Mix almonds and seeds with cabbage and green onion.
- Break up ramen noodles into small pieces (I find doing this in a quart-size plastic bag is less painful than doing it with my bare hands).
- Mix together the dressing ingredients and pour over the slaw. Toss together and serve.
|Oriental Cabbage Slaw|