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Veg Out: Featuring Cabbage

Posted by The Buzz | March 9, 2015

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Looking for a different kind of salad to go with tonight’s dinner? Consider grabbing a bag of cabbage-carrot mixture and trying this Chinese coleslaw salad. This recipe was originally featured in our “What’s Cooking” article in July 2007 and is still delicious today.

Or try roasting cabbage with a little olive oil and ground pepper for about 45 minutes at 400 degrees in the oven.

Be sure to share with us what you’re eating as part of the Veg Out initiative. Share your recipes, photos, and experiences with us.

Joyce Biederstadt's Chinese Coleslaw

Ingredients:

Ingredients for the Chinese Coleslaw:
1 2 lb. head of cabbage, shredded (can use 1 lb. bag cabbage-carrot mix)
4 whole green onions, chopped
1 pkg. chicken Ramen
1/4 cup each: slivered almonds, sesame seed, margarine

Ingredients for the dressing:
1/2 cup oil
1/4 cup vinegar
1/3 cup sugar
1 tbsp. soy sauce (optional)
Salt and pepper to taste

Recipe directions:

Smash Ramen in package. Brown nuts, seeds, and Ramen in margarine. Fold in the Ramen flavor mix package to browned mixture and cool.

Fold mixture into cabbage and refrigerate.

Separately, mix dressing in jar and shake until mixed, then refrigerate.

When ready to serve, pour dressing over slaw mixture and toss.

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