We had a labor day bbq today so my mom asked me to make an Asian influenced coleslaw. After looking around on Allrecipes I found a few that sounded interesting so I decided to take bits and pieces from each and the result turned out pretty well.
Ingredients
6 tablespoons vegetable oil
9 tablespoons white wine vinegar
6 tablespoons white sugar
1 1/2 teaspoon salt
1 1/2 teaspoon ground black pepper
3 packages of chicken flavored Ramen noodles (you'll use all of the season packages but only 1 1/2 packages worth of the noodles)
16 ounce bag of green cabbage & carrots (see packaging below)
1 to 1 1/2 cups of sliced almonds
1 small can of water chestnuts
Preheat the oven to 350 degrees.
Lay the almonds out on a baking sheet and place them in the oven for about 5 minutes.
Once you take the almonds out add the ramen noodles on the baking sheet and put it back in for another 5 minutes. This will keep the noodles and almonds toasted and avoid them becoming soggy when you add in the sauce.
Next combine all of the ingredients and sauce and mix well. It's that easy and you're now ready to enjoy! If you are making this ahead of time feel free to store it in the refrigerator.
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