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Frozen Asian Cabbage Salad

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  • 25 min prep time
  • 8 hr 25 min total time
  • 11 ingredients
  • 6 servings
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Looking for a frozen side dish that's filled with Asian flavors? Then check out this tasty coleslaw salad that's topped with noodles.

Ingredients

1
package (3 ounces) ramen noodle soup mix (any flavor)
1/2
cup slivered almonds
2
tablespoons butter or margarine
3/4
cup sugar
1/2
cup cider vinegar
1
tablespoon plus 1 1/2 teaspoons soy sauce
1
teaspoon sesame oil
1
bag (16 ounces) coleslaw mix
1
small red or green bell pepper, chopped (1/2 cup)
2
medium green onions, chopped (2 tablespoons)
1
teaspoon grated gingerroot or 1 teaspoon ground ginger

Steps

  • 1 Break block of ramen noodles into 10-inch skillet (reserve seasoning packet for another use). Add almonds and butter. Cook over medium heat, stirring frequently, until butter is melted and almonds and noodles are light brown; cool.
  • 2 Heat sugar, vinegar and soy sauce to boiling in 2-quart saucepan, stirring frequently. Boil and stir 1 minute; remove from heat. Stir in sesame oil.
  • 3 Mix coleslaw mix, bell pepper, onions and gingerroot in large bowl. Pour vinegar mixture over coleslaw mixture; toss to coat. Place in freezer bag or container; seal bag or cover container tightly. Place noodle mixture in freezer bag; seal bag. Freeze coleslaw and noodle mixtures at least 8 hours or up to 1 week.
  • 4 Thaw coleslaw mixture in refrigerator 30 minutes. Sprinkle with frozen noodle mixture. Serve salad when slightly frozen. Serve within 8 hours before salad becomes limp.
  • 1 Break block of ramen noodles into 10-inch skillet (reserve seasoning packet for another use). Add almonds and butter. Cook over medium heat, stirring frequently, until butter is melted and almonds and noodles are light brown; cool.
  • 2 Heat sugar, vinegar and soy sauce to boiling in 2-quart saucepan, stirring frequently. Boil and stir 1 minute; remove from heat. Stir in sesame oil.
  • 3 Mix coleslaw mix, bell pepper, onions and gingerroot in large bowl. Pour vinegar mixture over coleslaw mixture; toss to coat. Place in freezer bag or container; seal bag or cover container tightly. Place noodle mixture in freezer bag; seal bag. Freeze coleslaw and noodle mixtures at least 8 hours or up to 1 week.
  • 4 Thaw coleslaw mixture in refrigerator 30 minutes. Sprinkle with frozen noodle mixture. Serve salad when slightly frozen. Serve within 8 hours before salad becomes limp.

Expert Tips

Packaged coleslaw mix is available in the produce section of most supermarkets. If you prefer, shred your own cabbage mixture. For this recipe you’ll need 7 to 8 cups or 1 medium head green cabbage (2 pounds), shredded. You’ll find that using a food processor is a real timesaver.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
225
Calories from Fat
90
% Daily Value
Total Fat
10g
10%
Saturated Fat
3g
3%
Cholesterol
5mg
5%
Sodium
705mg
705%
Total Carbohydrate
32g
32%
Dietary Fiber
3g
3%
Protein
3g
3%
% Daily Value*:
Vitamin C
74%
74%
Iron
10%
10%
Exchanges:
1 Fruit; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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