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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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