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Crunchy Slaw Recipe

2 years ago

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 crunchy slaw
My memories of meals in my hometown of Monticello, Georgia, involve a lot of Styrofoam containers—at chicken barbecues at horse shows, pork barbecue fund-raisers for the Boy Scouts, fish fries at our family friends the Hickeys’ farm, and lots more. Daddy cooked a lot of chicken, pork, and stew in those days and slaw was a required side dish on those plates. It was always a mayonnaise-based slaw, so I thought that was the only kind in existence. By the way, I’m sure there’s some law about having mayonnaise—and butter, for that matter—in every dish that comes out of the state of Georgia. If there isn’t, there should be! My sister, Beth, recently shared with me this tasty slaw recipe with lots of crunch and a sweet-and-sour dressing.
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Servings
MetricUS Imperial
Ingredients
Salad
Dressing
Servings
MetricUS Imperial
Ingredients
Salad
Dressing
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Mix the cabbage and green onions in a large bowl. In a small saucepan over medium heat, brown the almonds and sesame seeds in the butter.
  2. Combine the dressing ingredients in a small bowl and stir well. Just before serving, add the sesame seeds, almonds, and crushed raw ramen noodles to the cabbage and green onions. Pour the dressing, a little at a time, over the salad mix, then toss.

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