This recipe came courtesy of an aunt who lives in Eagle, Idaho, a suburb of Boise. The name and the ginger are my only contributions. The salad is easy to make and surprisingly tasty.
INGREDIENTS:
Packaged cole slaw (one or more bags for about 16 ounces)
Green onions (several as desired)
Instant noodle mix such as Top Ramen (1 package) - pick a flavor
Slivered almonds (1 1/2 cups)
Sesame seeds (1/4 cup)
Butter (2 tbs)
Vinegar (1/4 cup, preferably white)
Sesame seed oil (1/4 cup)
Sugar (1 tbs or to taste)
Black pepper (freshly ground to taste)
Optional: chopped or minced ginger (in a jar, often found along side minced garlic)
Optional: chicken, shrimp, or other \\'meaty\\' salad ingredient
SERVES:
fewer than you would expect because people take seconds and thirds ;-)
The Slaw:
Empty cole slaw package(s) into a bowl. Finely chop several onions to taste and mix with slaw. Refrigerate.
The Toasties:
Cut off the top of the noodle package and set aside the soup powder. Seal top of noodle package with a chip clip or be prepared to hold it closed during the following procedure. Use the back of a soup ladle to pound the dry noodles until thoroughly crushed. There should be no large pieces left. Put butter into a skillet and heat on medium. Add crushed noodles and stir. Then add almonds and sesame seeds. Stir frequently to avoid burning. Continue until almonds and sesame seeds are golden brown. Refrigerate.
The Dressing:
Combine oil, vinegar, noodle soup powder, pepper, and sugar. Add chopped ginger for a nice touch depending on how much you like the flavor. Pour dressing into a bottle or other container with a tight lid. Shake until well blended. Refrigerate.
The Final Product:
Once all components are chilled, the salad may be served at any time. Pour the dressing over the slaw, then add the toasties. Add chicken or shrimp if desired. Mix everything together and serve right away.
