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.
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.
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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.
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.
Does this hat make my butt look big?
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.
"The soil is the source of life, creativity, culture and real independence." David Ben-Gurion
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.
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