Matters Magazine
Featuring local people, places and things that matter since 1990

Crunchy Slaw Salad

Stacks Image 1910
Adapted from Trisha Yearwood

1 head green cabbage, finely chopped
8 green onions, finely chopped
½ cup sliced almonds
½ cup sesame seeds
¼ cup (½ stick) butter
2 3-oz packages ramen noodles, flavor packets discarded

2 Tbsp sugar
½ cup vegetable oil
3 Tbsp red wine vinegar
1 tsp salt
½ tsp pepper

1. Mix the cabbage and green onions in a large bowl. In a small saucepan over medium heat, brown the almonds and sesame seeds in the butter.

2. Combine the dressing ingredients in a small bowl and stir well. Just before serving, add the sesame seeds, almonds, and crushed raw ramen noodles to the cabbage and green onions. Pour the dressing, a little at a time, over the salad mix, then toss.

Serves 10 to 12.