Friday, May 20, 2011

Coleslaw Mix

Not all of your 3 month supply needs to be dehydrated, frozen, or canned. Cabbage stores for quite a while in the fridge. It is also inexpensive per pound and provides the opportunity to serve something fresh for dinner that is full of vitamins and other nutrients. You can add chopped cabbage to stews or many Asian dishes. It is also delicious in coleslaw or other cabbage salads.
Sometimes the outer leaves of the cabbage begin to spoil when storing it in the fridge for a couple of months. Just peel those leaves off and use the the remaining head. I've never actually timed how many weeks my cabbages have stayed good in the fridge, but they always last longer then I think they should. Carrots also stay good for many weeks.

A food processor makes it quick and easy to chop cabbage. Use the slicing blade for best results. Shred a few carrots into the mix to add some color.

Here is one of our favorite salads. I always substitute regular onion for the green onions and I even use dehydrated onion if I need to. It is always good. I served this at a church luncheon for over 80 senior sisters and everyone loved it! I got many requests for the recipe. You can shred and chop everything a day or two ahead. Add the nuts and Ramen noodles just before serving and then toss with the dressing.

Chinese Cabbage Salad

1 package Ramen
noodles, crushed
1 ½ cups cashew pieces, almonds, or                             sunflower seeds
½ - 6 cups shredded cabbage
1 carrot, shredded
3-4 green onions, chopped
Cooked, shredded chicken (optional)

1/4 cup white sugar
2 Tbsp vegetable oil
1/4 cup cider vinegar
1 tablespoon soy sauce
Ramen noodle seasoning packet


In a 350 degree oven, toast the crushed noodles and nuts until golden brown. When I use sunflower seeds, I only toast the crushed noodles since the seeds are toasted already.

In a large bowl, combine the cabbage, carrots and green onions.  
Add toasted ramen noodles and nuts just before serving.

To prepare the dressing, whisk together the sugar, oil, vinegar, soy sauce, and ramen packet. Pour the dressing over the salad just before serving. Canned chicken works great in this salad.

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