Asian Slaw
Friday night Sally got to visit a friend of hers so I went up to the Lake House to visit with Jenna (Jesse's sister), her husband Mark and the baby! It's so exciting to see how much he changes in such a short time! Pretty soon he will be crawling, then walking and then RUNNING. He doesn't even look like a baby anymore, he looks like a little boy. (There is a difference haha).

For dinner I made that Avocado Shrimp Salad I posted about awhile ago, big hit. I also made a Hawaiian Chicken kabob recipe that I will post next time, a traditional blueberry pie (also a future post) and Asian Slaw.
I have no idea where this Asian Slaw recipe came from originally, my mom has been making it since I was about 12. It has always always always been a hit and is one of my favorites. It's very easy and very delicious.
Ingredients:
Salad
- 2 (3oz) packages of Ramen Noodles (Beef Flavor)
- 16oz cole slaw mix
- 1 cup sliced almonds
- 1 cup sunflower kernels
- 1 bunch scallions
- Flavor packets from noodles
- 1/2 cup sugar
- 3/4 cup vegetable oil
- 1/3 cup white vinegar
Salad
- Before opening Ramen noodle packaging, crush/break the noodles
- Open and then set aside the flavor packets
- place the crushed noodles in a large bowl
- cover with dry slaw mix (if it comes with dressing, just throw away)
- lightly toast the almonds (these burn easily!)
- add the toasted almonds & sunflower kernels
- chop up scallions and add on top
- Do not mix, leave layered.
- Combine all ingredients & whisk together
- Pour over the salad and refrigerate for 24hrs (Yeah, I don't usually do this. You can serve it immediately and it is awesome.)
- Toss & Serve

This picture is of me making weird faces at the world's cutest baby.
We also celebrated National Soft Serve Ice-cream Day!!!! (August 19th)
No comments:
Post a Comment