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Recently had a coleslaw at a gathering. Not the typical mayo laden stuff. I overheard the ingredients, but can't locate a recipe. It was a simple bagged coleslaw mix with sliced almonds added in for crunch. The dressing was comprised of rice wine vingar, sugar and water. I need help with the dressing amounts. Any ideas??

Here's a yummy sounding recipe that sounds similar to what you're looking for. You could substitute almonds for the peanuts.

http://www.eatliverun.com/spicy-asian-slaw/

This is our family coleslaw recipe. I'm sure you could use almonds and use rice wine vinegar. My grandmother of course shredded the cabbage by hand -- but I've used bagged. Hers was cabbage and onion but the dressing is still good on the stuff that has purple cabbage, carrots, and cabbage.

1 cup vinegar
1 cup sugar
1 t. mustard (dry or yellow)
1 t. celery seed

Boil the above together until sugar is dissolved -- then add 1 cup of salad oil and bring to boil again. Pour over cabbage -- we like to make it ahead.

It's a good keeper as well and I think gets better with age.

Martha

RAMEN NOODLE COLESLAW

1 head cabbage, shredded
1 bunch green onions, cut fine
Mix all ingredients in bowl. Cover and refrigerate.

5 oz. slivered almonds
1/2 c. sunflower seeds
1 pkg. chicken Ramen noodles, uncooked & broken into sm. pieces
Break Ramen noodles with rolling pin. Toast with almonds and sunflower seeds at 350 degrees for about 10 minutes. Stir a time or two so they toast and not burn. Do not stir into salad until just before dressing.

Toss with dressing just before serving.

DRESSING:

1 packet Ramen noodle seasoning
1/2 c. oil
3 tbsp. apple cider vinegar
3 tbsp. sugar
Mix and set aside until ready to pour on salad.

I like everything about this except the raw Ramen noodles. Ver easy to omit. I've also seen this with added chopped raw broccoli.

1 bag cole slaw mix w/shredded carrots - 3 or 4 green onions, sliced thinly, small can of pineapple tidbits w/juice - 1 or 2 cartons of low fat, sugar-free lemon yogurt, honey, oil and rice vinegar
Place slaw mix (I rinse first under cold running water and dry well) and sliced green onions in a bowl.
Moisten mix with small amount of olive oil and seasoned rice vinegar and a drizzle of honey as desired, add salt and pepper to taste - add pineapple tidbits and some of the juice - not all - as it may become too soupy. Then, add one carton of low fat sugar-free lemon yogurt - and mix together - add more yogurt if needed to make it a good consistency. Refrigerate and serve when needed.

I never cared for that type of slaw but many in my family did. They just did equal parts of vinegar, sugar & water...whatever amount you needed to cover the amount of cabbage (and other goodies) you had.

I think it's always interesting to find out how different cooks make classic recipes - I always learn something - and each of us can put our own "spin" on what suits us and/or our families best. I'm always trying to find ways to cut down on fat and sugar - so that's the kind of recipes I'm most interested in - but they all are informative - and also quite tasty I'm sure.