japanese coleslaw
(1 rating)
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This was a favorite of my mother.
(1 rating)
yield
8 serving(s)
method
Refrigerate/Freeze
Ingredients For japanese coleslaw
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2 tspsalt
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1bell pepper, chopped fine
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1onion, chopped fine
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1 stalkcelery, chopped fine
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1 Tbsppoppy seeds
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4 Tbsprice vinegar
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1 ccanola oil
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2 bunchgreen onions, chopped
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1/2 csalted sunflower seeds
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2 Tbspsesame seeds
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1/4 csugar
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1 tspworcestershire sauce
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1 boxramen noodles (chicken flavored)
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1cabbage head, shredded
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2 ozalmonds, slivered
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1/4 craspberry vinegar
How To Make japanese coleslaw
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1Soak noodles in warm water about 15 minutes or until soft. Keep seasoning packet.
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2Brown almonds and sesame seeds in one tablespoon butter. Cool.
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3Combine cabbage, onions, chopped vegetables, sunflower seeds, sesame seeds, almonds, and drained noodles together in a large bowl.
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4Cook sugar in the vinegars until dissolved. Add rest of ingredients, including about 1/2 packet of noodle seasoning packet. Cool before adding to salad.
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5Chill at least 2 hours before serving.
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