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
Preparation
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.
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.
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.
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.
