Asian Coleslaw

• 3 Tablespoons Spicy Rice Vinegar
• 3 Tablespoons Dark Sesame Oil
• 2 Tablespoons Sugar
• 1 package Top Ramen Chicken Flavor
• 1/2 heads Green Cabbage, Shredded Or Very Finely Sliced
• 1/4 heads Purple/red Cabbage Shredded
• 6 whole Chopped Green Onion
• 3 Tablespoons Black And White Sesame Seeds, Toasted
• 1/2 cups Sliced Almonds, Toasted

1. 1. Whisk together the vinegar, oil, sugar, and 1/4 to 1/2 of the flavor packet from the Top Ramen. Set aside.
2. 2. Shred (I like mine finely shredded) the green and purple/red cabbage. Add together in a bowl.
3. 3. Add the chopped (both green and white parts) of the onion to the cabbage.
4. 4. Crush the Top Ramen noodles in medium-sized pieces. Add approximately 3/4 of the package to the cabbage.
5. 5. In a frying pan add the sesame seed and the almonds. Warm frequently swooshing around until a light toasty color. Add this to the cabbage.
6. 6. While whisking the vinegar/oil mixture pour onto the cabbage.
7. 7. Toss until everything is nicely coated.
8. I place in the refrigerator for about 1 hour to allow everything to get acquainted with each other nicely.
9. Hope you enjoy as much as my husband and I do!

vinegar, sesame oil, sugar, chicken flavor, green cabbage, ubc, green onion, black and

Taken from tastykitchen.com/recipes/salads/asian-coleslaw/ (may not work)