ORIENTAL SPICY COLESLAW

This recipe comes to me from my son Michael who made this for us one time that he was in Tucson. This really goes great with grilled chicken, ribs or a nice platter of grilled fresh vegetables.

Start the day before you will use (see item B below) Makes 10 cups, (14 servings)

INGREDIENTS

1/4 Cup Sugar
1/4 Cup Cider vinegar
2 tsp Pepper
1/4 Cup Vegetable oil
1/4 Cup Sesame oil
1 1/2 tsp Hot chili oil
2 1/4 lbs Green cabbage, shredded fine (14 cups)
1 1/3 cup Chopped green onions
3 pkg Original or pork flavor oriental noodles (Top Ramen)
Do not cook the noodles
1 Cup Toasted sliced or slivered almonds (See note below)
1/4 Cup Toasted sesame seed (See note below)


DIRECTIONS

A) Combine sugar, vinegar and pepper in a large bowl and whisk until sugar is dissolved. Whisk in oil until well blended.

B) Add the cabbage and green onions, toss. Cover and refrigerate overnight to meld the flavors. (The mixture will wilt down some over night.)

C) About four hours before serving, crumble the uncooked noodles over the cabbage mixture and sprinkle with the season packets from the noodles, toss.

Cover and refrigerate. Noodles will soften.

D) Just before serving, add the almonds and sesame seeds and toss to mix.

NOTE:

To toast the almonds and sesame seeds, place in a heavy or cast iron pan over low to medium heat on the stove. Watch carefully or they will burn. Stir or shake the pan occasionally and when they start to brown, remove them from the fire to cool. (See D above.)

Please send comments to comments@acaciart.com