Crunchy Asian Ramen Cole Slaw

wtorek, 18 lutego 2014

Crunchy Asian Ramen Cole Slaw

Time: 15 mins

Ingredients

  • 1/2 head cabbage
  • 1/2 cup butter
  • 1/2 cup slivered almonds
  • 1/4 cup white sesame seeds
  • 6 ounces ramen noodles
  • 1 cup canola oil
  • 1/2 cup vinegar
  • 3 tablespoons soy sauce
  • 1/2 cup Splenda sugar substitute or 1/2 cup sugar

Directions

  • 1 Whisk together canola oil, vinegar, soy sauce and splenda. Set aside.
  • 2 Melt 1 stick of butter.
  • 3 While butter is melting crush dry raman noodles into bite size pieces. Remove the seasoning pack and discard (I reserve the seasoning for use in other dishes).
  • 4 Add to the melted butter almonds, sesame seeds, and dry raman noodles. Cook until browned.
  • 5 Shred 1/2 of the head of cabbage and set aside.
  • 6 When ready to serve pour browned noodles, almonds and seeds into shredded cabbage toss. Add the slaw sauce and toss again.

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