INGREDIENTS:
1 (3 ounce) package ramen noodles, crushed
10 ounces cashew pieces
1 (16 ounce) package shredded coleslaw mix
1 bunch green onions, chopped
1/2 cup white sugar
1/2 cup vegetable oil
1/4 cup cider vinegar
1 tablespoon soy sauce
DIRECTIONS:
In a preheated 350 degree F oven (175 degree C), toast the crushed noodles and nuts until golden brown. In a large bowl, combine the coleslaw, green onions, toasted ramen noodles and cashews. To prepare the dressing, whisk together the sugar, oil, vinegar and soy sauce. Pour the dressing over the salad, toss and serve.
Notes: My sis-in-law Emily introduced my to this yummy salad that is so easy to make and will be the favorite at cook-outs and family gatherings- everyone will ask you for the recipe. I have never enjoyed cabbage-based salads until I tasted this~ it is so good with tang, sweetness, and crunch. If your group is going to be bigger than about 6-8, I recommend doubling this recipe. For best results, don't add the cashews or ramen noodles until just before serving~ maintains their crispiness! Enjoy!
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