Crunchy Cabbage Slaw

Yield: Makes 7 1/2 cups

Ingredients

• 1  (3-ounce) package ramen noodle soup mix
• 1/4  cup  sliced almonds
• 1/3  cup  canola oil*
• 1/4  cup  cider vinegar
• 2 1/2  tablespoons  sugar
• 1  small green cabbage, shredded
• 1  small carrot, grated
• 3  green onions, sliced

Preparation

Remove flavor packet from soup mix, and reserve. Break ramen noodles into pieces, and place on a lightly greased baking sheet. Add sliced almonds.

Bake at 350°, stirring occasionally, 5 to 10 minutes or until toasted. Set aside.

Whisk together reserved flavor packet, oil, vinegar, and sugar in a bowl until blended. Chill 1 hour.

Toss together cabbage, carrot, onions, and dressing in a large bowl. Place noodles around outside edge of cabbage mixture, and top with almonds.

* 1/3 cup vegetable oil may be substituted for canola oil.