Sam Posted November 25, 2007 Share Posted November 25, 2007 1/2 cup veg. oil 1/4 cup sugar 2 TBL. vinegar 1 tsp. salt 1/2 tsp. pepper 1 tsp. flavor enhancer salt put in a bowl and stir really well and set aside. Then when ready to serve put it all together read below.. 1 2/14 sliced almonds 1 6 oz. bag of cole slaw mix ***do not shredd fresh cabbage it won't work.. 1/2 cup of each green pepper and red pepper chopped 5 green onions chopped 1 8 oz can of water chestnuts 1 3oz orental noodles Scattered almonds on baking sheet, toast @ 350 for 8 minutes. Just before serving combine almonds, vegetable and noddles and toss with dressing. I really like this and its good with Grilled chicken I also fixed it with Turkey. Howies Aunt Kay gave me this recipre. Quote Link to post Share on other sites
jefa Posted November 25, 2007 Share Posted November 25, 2007 Thanks, Sam. Do you know why it wouldn't work with fresh cabbage? The slaw mix is nothing but fresh cabbage sliced up in a thin shred. I find it always tastes a bit old and bitter, so never use it. It goes off quickly. We use fresh cabbage quite regularly, cooked and uncooked. I love almonds. I can't use the sugar, but then I haven't been enjoying the taste of sweetness lately. Last night I made an impromptu 'slaw' by coursley grating a zucchini, a couple of large mushrooms and half a red onion and tossed it with a drizzle of balsamic vinegar and some freshly ground pepper. It was quite refreshing. Quote Link to post Share on other sites
Sam Posted November 25, 2007 Author Share Posted November 25, 2007 It makes it mushy and you want it crisp. Quote Link to post Share on other sites
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