Chinese Cabbage Salad
(This is a popular salad wherever it’s served. Do not add the Ramen noodles until right before eating, and don’t expect it to taste good the next day – it’s only crisp for 1 meal).
1 (3 oz.) pkg. ramen noodles, crushed
(Save the seasoning packet for stir fries and homemade chicken soups)
10 oz. cashew pieces
1 (16 oz.) bag of cabbage coleslaw
1 bunch green onions, chopped
1/2 cup sugar
1/2 cup veg. oil
1/4 cup cider vinegar
1 T. soy sauce
In a preheated 350 degree oven, toast the crushed noodles and nuts until
golden brown. (I skipped this because I always burn things like this. It tasted fine).
In a large bowl, combine the coleslaw, green onions, toasted ramen noodles and cashews.
To prepare the dressing, whisk together the sugar, oil, vinegar and soy sauce.
Pour the dressing over the salad, toss and serve.