Chinese Cole Slaw
This dish seems to get better as it sits. Save the ramen noodles to throw in just a little before serving so they still have some crunch.
Assemble in a large bowl:
1/2 -1 head cabbage, shredded
1/2 c. slivered almonds, toasted (you can substitute Missouri pecans if you want to go more local)
1/2 c. sunflower seeds, toasted
8 green onions, chopped
1/2 cucumber, sliced
1-2 carrots, shredded or shaved
2 pks. Ramen noodles, broken coarsely (throw those awful MSG-laden spice packets out!)
Mix dressing ingredients until sugar is dissolved before tossing with slaw.
4 T. sugar
1 t. pepper
1 t. salt
3/4 c. olive oil
1/2 c. rice wine vinegar
I’ve added a few drops of dark sesame oil on occasion, but it doesn’t need it to be deliciously addictive.