All Recipes Best Recipe Salad Coleslaw Recipes No Mayo

Ingredients

1 head napa cabbage 1 bunch minced green onions ⅓ cup butter 1 (3 ounce) package ramen noodles, broken 2 tablespoons sesame seeds 1 cup slivered almonds ¼ cup cider vinegar ¾ cup vegetable oil ½ cup white sugar 2 tablespoons soy sauce

Nutrition Info

631.5 calories carbohydrate: 39.8 g cholesterol: 27.1 mg fat: 51.3 g fiber: 6.3 g protein: 9.2 g saturatedFat: 11.7 g servingSize: - sodium: 652.5 mg sugar: 21.9 g transFat: : - unsaturatedFat: : -

Finely shred the head of cabbage, do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
Preheat oven to 350 degrees F (175 degrees C).
Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.

6 servings

This is a yummy, crunchy cabbage salad with toasted ramen noodles and almond slivers. The bowl is always licked clean at potlucks!