Oriental Cole Slaw

This one is a very nice change from the typical creamy slaw. I typically do the cider/sugar mix the day before so it has plenty of time to cool. And you can easily prep all this ahead of time and then toss the mix together a little bit before serving so it doesn’t get soggy. If you put the dressing in a jar or other covered container, you can shake it up to mix it real well before adding to the slaw mix.

If you do not have a food processor, the chopping and shredding and grating can get … old. So I’ve also been known to cheat and use the prepared cabbage slaw mix, and will even do a mix of that with broccoli slaw mix.

Ingredients

• 1/4-1/2 cup slivered almonds, optional
• 1 package ramen noodles
• 1 bunch green onion, chopped
• 1 cup carrots, shredded
• 1 granny smith apple, peeled and grated
• 1 med head green cabbage, shredded
• 3/4 cup sugar
• 1 cup canola oil
• 1 cup cider vinegar

Directions

Dressing
Heat vinegar in saucepan on low-medium heat. Add sugar, stir until dissolved. Combine with oil and cool before using.

Slaw Mix
Mix cabbage, carrots, apple and onion in large bowl. Add about half the dressing, toss to coat. Add additional dressing as desired. Can be stored in the fridge for a few hours.

Just prior to serving, crumble the Ramen noodles (discarding seasoning pack) and toss in cabbage mix, along with slivered almonds, if desired.

Makes 6-8 cups