Frozen Asian Cabbage Salad Recipe

ingredients

1 package (3-ounce size) ramen noodle soup mix -- any flavor
1/2 cup slivered almonds
2 tablespoons butter or margarine
3/4 cup sugar
1/2 cup cider vinegar
1 tablespoon soy sauce PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 1/2 teaspoon soy sauce
1 teaspoon sesame oil
1 bag (16 ounce size) coleslaw mix
1 small red or green bell pepper, chopped
2 medium green onions, chopped
1 teaspoon grated gingerroot or ground ginger

directions

Break block of ramen noodles into 10-inch skillet (reserve seasoning packet for another use). Add almonds and butter. Cook over medium heat, stirring frequently, until butter is melted and almonds and noodles are light brown; cool.

Heat sugar, vinegar and soy sauce to boiling in 2-quart saucepan, stirring frequently. Boil and stir 1 minute; remove from heat. Stir in sesame oil.

Mix coleslaw mix, bell pepper, onions and gingerroot in large bowl. Pour vinegar mixture over coleslaw mixture; toss to coat. Place in freezer bag or container; seal bag or cover container tightly. Place noodle mixture in freezer bag; seal bag. Freeze coleslaw and noodle mixtures at least 8 hours or up to 1 week.

Thaw coleslaw mixture in refrigerator 30 minutes. Sprinkle with frozen noodle mixture. Serve salad when slightly frozen. Serve within 8 hours before salad becomes limp.

nutrition data

Nutritional data has not been calculated yet.