Missi,
Also, Chinese Coleslaw is always a big hit. I got this recipe from a friend and it has never failed me...I always take home an empty bowl.
Chinese Coleslaw
1 head Napa cabbage, shredded
5 green onions, sliced thin, including stalks
1 stick butter, melted
2 pkgs. Ramen noodles
1 jar sesame seeds
1 pkg. slivered almonds
1 c. oil
1 c. sugar
˝ c. apple cider vinegar
3 T. soy sauce
Mix cabbage and onions together and refrigerate to blend flavors.
Melt stick of butter in sauté pan, add ramen noodles, sesame seeds and almonds and cook until browned. Be careful not to allow butter to burn. Pour into container with paper towel to allow excess butter to drain. After cooling, cover tightly until you mix ingredients together.
Mix oil, sugar, apple cider vinegar and soy sauce together. Shake well. Store in refrigerator until you mix ingredients together.
Just before serving, add ramen noodle mixture to cabbage mixture and toss. Add dressing and toss again. Serve. Any leftovers can be refrigerated and eaten later; however, the noodles will loose their crispness.