break up and brown the ramen in a pan with butter. smaller pieces are better. be careful not to burn them. discard the flavor packets or save to use in something else.
mix up the dressing but dont put it on until ready to serve.
dump the cole slaw mix in a bowl
add the browned ramen
add the mandarin oranges
add the dressing and mix it up. yummy yum. i love all the different crunchy textures.
here's the recipe:
oriental salad
2 packages ramen noodles (any flavor, since the flavor packets are not used)
1/4 cup butter (1/2 stick)
1/2 cup almond slivers
16 ounce bag of shredded coleslaw mix (or shredded cabbage if you prefer)
11 oz. can mandarin oranges, drained well
1/2 cup oil (any oil is fine, olive, canola, vegetable whatever you have)
1/4 cup red wine vinegar
1/2 cup sugar
1 tablespoon soy sauce
1/3 cup green onions, diced. (5-6 of them)
Directions
1. Break up the uncooked ramen noodles into small pieces, the smaller the better.
2. Add the butter to a frying pan, and brown the noodles over medium heat. Watch carefully, stir often, and don't burn them! set aside to cool and keep separate until ready to serve.
3. Cut the white bulbs off the green onions and discard. Use the lighter green sections and chop/dice small. You can use the darker green parts if they're firm/fresh enough, but dont use any limp parts.
4. Whisk together the oil, vinegar, sugar, soy sauce, and onions until well mixed. Set aside and don't mix in until ready to serve, or everything will get soggy.
When ready to serve:
4. Combine the noodles, shredded cole slaw mix, mandarin oranges, and almond slivers. Stir to mix ingredients.
5. Shake the dressing up to remix the oil and vinegar, before pouring over the salad. Toss to cover evenly. You may want to hold back the last tablespoon or two of dressing until you see how well coated everything is. Sometimes there ends up being a little puddle of dressing in the bottom of the bowl, but sometimes not.
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