Crunchy Asian Ramen Cole Slaw

1. 1

   Whisk together canola oil, vinegar, soy sauce and splenda. Set aside.

2. 2

   Melt 1 stick of butter.

3. 3

   While butter is melting crush dry raman noodles into bite size pieces. Remove the seasoning pack and discard (I reserve the seasoning for use in other dishes).

4. 4

   Add to the melted butter almonds, sesame seeds, and dry raman noodles. Cook until browned.

5. 5

   Shred 1/2 of the head of cabbage and set aside.

6. 6

   When ready to serve pour browned noodles, almonds and seeds into shredded cabbage toss. Add the slaw sauce and toss again.

* Per serving · 4 servings · Values may vary.

No additional tips available.