Multi-day "Slaw"
Source of Recipe
Internet
List of Ingredients
One head Napa cabbage plus 1/2 head green cabbage
or be lazy and buy a few bags of shredded cabbage - broccoli slaw is nice, too
2 pkgs. ramen noodle soup - crush noodles while still in the package and discard soup mix
1/2 to 2/3 cup sunflower kernals
1/2 to 2/3 cup slivered almonds
1 cup sugar
1/2 cup cider vinegar or to taste
1/2 cup canola oil or to taste
3 Tbs. soy sauce or to taste
2 Tbs. butter
Recipe
Saute nuts, seeds and noodles in butter gently until nuts are beginning to brown. Be careful not to burn.
Mix together sugar, oil, vinegar, and soy sauce to taste. Blend well - you're going for a nice sweet-tart-salty blend. Be sure the sugar is dissolved.
Shred cabbage. Just before serving toss the cabbage with the dressing - make sure to mix very well. Once dressing is well incorporated, toss in the noodles, nuts and seeds. Toss well again and serve.
The nuts and seeds can be dry-cooked until fragrant if butter is too rich for your constitution. This salad keeps for a few days. The noodles soften but the nuts add a very nice crunch. Great for picnics, since there's no mayo. The friend who gave me this recipe says that when she serves this salad, no one eats her dinner. My reprobate nephews cannot get enough of this.
Proportions are negotiable. Enjoy!
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