Today’s offering comes from the more-or-less healthy category in my recipe file. I’ve heard it called oriental cabbage and crunchy coleslaw, so choose whichever strikes your fancy and run with it. However, you should know that this recipe was a favorite of our Romanian exchange student, Adrian, but not with Miyuki, our Japanese exchange student. Go figure!
Oriental Cabbage (aka: Crunchy Colesaw)
1 pound colesaw mix or 1 pound chopped cabbage
1/2 cupped chopped onion
1/2 cup slivered almonds
1/4 cup sunflower seeds
2 packages chicken flavored Ramen noodles
For dressing, mix together:
1/2 cup sugar
1/2 cup oil
1/2 cup vinegar
flavor packet from noodles
Break up the noodles while still in the package. Put in a 9 x 13 cake pan and add sunflower seeds and almonds. Toast at 400 degrees until noodles start to brown, about 10 minutes. Let cool.
Put cabbage and onions in a large bowl. Pour dressing over top and mix well. Just before serving either add the toasted noodle mixture and serve.
*We like to serve the noodle mixture separately and sprinkle it on top of the cabbage. That way, there are no soggy leftovers. Also, I usually half the recipe for just Hiram and me. The leftover noodles make great lettuce salad crunchies, too.
