Asian Cole Slaw

Asian Cole Slaw is a summer favorite.  The crunchies are the best.  We made this today along side some Teriyaki Chicken Legs and Fried Rice.

Asian Cole Slaw

Ingredients

• 1 head napa cabbage (we used reg)
• 1 bunch minced green onions
• 1/3 cup butter
• 1 (3 ounce) package ramen noodles, broken
• 2 tablespoons sesame seeds 

• 1 cup slivered almonds
• 1/4 cup seasoned rice vinegar
• 3/4 cup vegetable oil
• 1/2 cup white sugar
• 2 tablespoons soy sauce

Directions

1. Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
4. Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
5. Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.