Last weekend was our Spring Family Gathering, Saturday of the weekend before Easter .

I am ALWAYS requested to bring this salad. If you are toasting the almonds and sesame seeds while you are making it, set the timer or you can scorch them.

ORIENTAL COLESLAW
Dressing:

1/2 cup (*1/4 cup)        Salad oil
¼ cup                White vinegar
6 Tbsp            White sugar
2 packets            Ramen noodle seasoning
2 ½ lb (1 large head)    Shredded cabbage
½ cup                Chopped green onion
1 cup                Toasted slivered almonds (OR
1 cup cooked chicken)                2 Tbsp            Toasted sesame seeds
2 packages             Uncooked ramen noodles, crushed

Make dressing ahead of time, if possible. Just be sure you stir well, so sugar is dissolved.

Mix cabbage, onion, almonds and seeds. Add dressing and toss lightly. Add ramen noodles and toss again. Chill.  Serves 12.

Notes:

*  =    I usually use only ¼ cup and it comes out great, and is a lower fat version. For lower fat, use only one packet of ramen noodles.

For lower sodium version, use only one packet of ramen seasoning.

Have a great Easter,

Louise