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Frozen Asian Cabbage Salad
Frozen Asian Cabbage Salad
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Prep Time:
25 minutes
Total Time:
8 hours 25 minutes
Try this delightful frozen salad with veggies and noodle soup mix for a delicious Asian inspired dinner.
Ingredients:
  • 1 package (3 ounces) ramen noodle soup mix (any flavor)
  • 1/2 cup slivered almonds
  • 2 tablespoons butter or margarine
  • 1/2 cup cider vinegar
  • 1 tablespoon plus 1 1/2 teaspoons soy sauce
  • 1 teaspoon sesame oil
  • 1 bag (16 ounces) coleslaw mix
  • 1 small red or green bell pepper, chopped (1/2 cup)
  • 2 medium green onions, chopped (2 tablespoons)
  • 1 teaspoon grated gingerroot or 1 teaspoon ground ginger
Instructions:
  • Break the block of ramen noodles into a 10-inch skillet, setting aside the seasoning packet for later use. Add in the almonds and butter. Cook over medium heat, stirring often, until the butter melts and the almonds and noodles turn light brown. Allow to cool.
  • In a 2-quart saucepan, bring sugar, vinegar, and soy sauce to a boil, stirring occasionally. Boil and stir for 1 minute, then remove from heat and whisk in sesame oil.
  • Combine coleslaw mix, bell pepper, onions, and gingerroot in a large bowl. Drizzle vinegar mixture over the coleslaw mix and toss well to ensure everything is coated evenly. Transfer the mixture into a freezer bag or a container, making sure it is tightly sealed. Do the same for the noodle mixture and freeze both mixtures for a minimum of 8 hours or up to 1 week.
  • Allow the coleslaw mixture to thaw in the refrigerator for 30 minutes. Top it with the frozen noodle mixture and serve the salad slightly frozen. Consume within 8 hours to ensure freshness before the salad loses its crispness.

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