There are some things I just don’t eat. Pumpkin pie, coleslaw, sushi, etc. We had a “travel around the world” trip right in our office for customer service week and a co-worker made this for our trip to China. While I don’t think it’s authentic Chinese food, I have to say- it was surprisingly good. PLUS, you can serve it for days and it all stays crisp and yummy. I’ve already made it two times for my family and they gobbled it up- when asked what was in it, I just said, “Lettuce” – Why? Because they probably wouldn’t eat it if I said it was cabbage and because I lie sometimes to make my life easier - get over it.
I don’t know why I’ve never been able to eat coleslaw. I just hate everything about it, the smell, the texture, the creaminess, ick! Yet, I LOVE THIS! I’m weird, so I thought I’d pass my weirdness along to you….
Oriental Cabbage Salad
1 lg head cabbage (I bought it pre-cut w/ carrots)
1 bunch green onions (I omit, because nobody cares for onions)
1 c. thinly sliced celery
1 c. sunflower seeds
1/2 c. slivered almonds (I omitted because I didn’t have on hand)
1 pkg oriental noodles chicken flavor (Top Ramen, etc.)- smashed (keep the flavor packet for the dressing)
1/2 c. vegetable oil
1/2 c. vinegar (white, plain, regular)
1/2 c. sugar
Black pepper, as desired
============================================
Chop cabbage as for slaw, add chopped onions, celery, sunflower seeds, almonds, and noodles. Noodles are to be broken up uncooked in the salad.
Put oil, vinegar, and sugar in blender. Add chicken flavor season packet and black pepper (optional, as much as you like). Blend well. Pour over salad, toss together. Chill. Best when made 2 to 3 hours ahead of serving.
Recent Comments