Chinese Ramen Cabbage Salad

INGREDIENTS

• 1 (3 ounce) package ramen noodles, crushed
• 10 ounces cashew pieces
• 1 (16 ounce) package shredded coleslaw mix
• 1 bunch green onions, chopped
• 1/2 cup white sugar
• 1/2 cup vegetable oil
• 1/4 cup cider vinegar
• 1 tablespoon soy sauce

DIRECTIONS

1. In a preheated 350 degree F oven (175 degree C), toast the crushed noodles and nuts until golden brown.
2. In a large bowl, combine the coleslaw, green onions, toasted ramen noodles and cashews.
3. To prepare the dressing, whisk together the sugar, oil, vinegar and soy sauce. Pour the dressing over the salad, toss and serve.

he dressing is out of this world. I did add 1 tablespoon of sesame oil and 1 tablespoon of sesame seeds to the dressing and decreased the amount of oil to 1/3 cup. I put the dressing in a glass jar and shook it well. I let it sit for about 10 minutes to let the flavors develop. I used sliced almonds instead of cashews and toasted the ramen noodles in a skillet before sprinkling them on top. I bet rotisserie chicken tossed in would be a great addition too.

I used Splenda instead of sugar and about half what the recipe calls for like 1/4 cup but you can do it to your taste