For the past two summers I was the director for our church’s week-long youth girls camp. We were very fortunate to have a fabulous cook that cooked for us all week. Linda is known for her baked goods and her barbeque, but in my book she make THE best asian slaw! Now – I’m not much of a slaw eater, I always pass on the traditional cole slaw, but this stuff is AMAZING! The first summer I was at camp Linda prepared this along side teriyaki chicken, rice and egg rolls. I gobbled it right up and went back for seconds. I even had the leftovers the following day! The second summer Linda presented the menu and I noticed that this tasty dish wasn’t on the menu. I instisted that she include it, ha ha! She was kind enough to make it per my request and I did a repeat of my second and third helpings that week too!
I later asked her for her recipe and she was kind enough to share it. This can be served as a side dish, or you could throw in some cooked and cubed chicken and some mandarin oranges and make it a meal! Because it’s made from cabbage and not lettuce it doesn’t get soggy in the fridge overnight so you can enjoy it the next day too.
- 1 3 oz package of ramen noodles crushed (discard seasoning packet)
- 10 oz sliced almonds
- 1 16 oz package of cole slaw mix or shredded cabbage
- 1 bunch green onions chopped
- 1/2 cup white sugar
- 1/2 cup vegetable oil
- 1/4 cup cider vinegar
- 1 TBSP soy sauce
Combine ramen noodles, almonds, cabbage, and green onions in a large bowl.
Toss to combine.
In a small bowl whisk sugar, oil, vinegar, and soy sauce until smooth.
Toss with remaining ingredients and serve.