Monday, July 5, 2010

Oriental Cabbage Salad

I hope y'all had a great time on the Fourth yesterday! Independence Day is one of my favorite holidays.

Except yesterday it decided to rain right as we were trying to fire up the grill. So I ended up making a glorious mess in my kitchen cooking up the burgers indoors.

But later, after the rain stopped, we walked down to where the fireworks show is in our town and got nice view of the fun. I've always watched the fireworks from someone's yard so it was wonderful to be so close. Although, half the fun was watching my daughter and her friend react to the fireworks. There were giggles, shouts, yelling and "That was AWESOME!" from those two three-year-olds.

Here's a recipe I've stolen from my mother-in-law for a different kind of coleslaw or salad that's great for a large group of people.

I made this yesterday for our party but made some slight changes. Turns out, the original is the best so I'm going to give you the recipe for that. :)


Oriental Cabbage Salad (printable recipe)
Serves 8-12

1 pkg. coleslaw mix (the kind with carrots)
1 pkg. oriental flavored ramen noodles
1/2 c. sunflower seeds
1/2 c. slivered almonds
5 green onions, chopped
1/2 c. vegetable oil
1/8 c. vinegar
1/4 c. sugar

I added: 2/3 c. craisins and 1 chopped cucumber. They're entirely optional though.

Break uncooked ramen noodles into small pieces. Combine noodles in a large bowl with coleslaw mix, sunflower seeds, slivered almonds, green onions, craisins and cucumber.

In a small microwave-safe bowl, combine flavor packet from ramen noodles, oil, vinegar and sugar. Heat mixture in the microwave for 30-60 seconds or until the sugar has dissolved.

Pour dressing over salad, serve and enjoy!


This post is linked to $5 Dinners.

1 comment:

I love feedback from y'all and try my best to respond to as many questions as possible.