Frozen Asian Cabbage Salad

Looking for a classic dinner? Then check out this wonderful frozen salad recipe made with veggies and noodle soup mix - perfect if you love Asian cuisine.

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Prep Time 25 min
Total Time 8 hr 25 min
Servings 6

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

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Directions

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

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.

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