*Chinese* Coleslaw
Is very easy, and pretty popular.
I got the recipe from Magic Clean, and tweaked it some.
3/4 cup mild oil (Canola or corn oil)
1/2 cup vinegar (I have used cider vinegar, it might be very good with plain rice vinegar.)
2 tablespoons (or more) soy sauce. I use the Kikkoman green label.
1/3- 1/2 cup sugar.
I adjust this every time I make it. Most times I want it on the lightly sour edge of sweet and sour.
So, I use a little less sugar, and a bit more vinegar.
I like to combine this in a small non-reactive (usually Farberware) saucepan and heat it JUST until the sugar is fully dissolved. Not much over 115F. Remove it to a heat proof surface. Don't leave it on the element.
In very large bowl:
2 pounds red cabbage, shredded. (Cut out the stem-stump). I use the Medium slicing disk.
Some use green cabbage, and it's ok, tasty even, but just not as pretty!
4-5 green onions-scallions-spring onions. Cut off the darker green tops, and the roots. Remove outer layer, if need be, or desired. Slice medium-thin (easiest with a knife and cutting board.)
1/2- 3/4 cup slivered almonds, toasted
(Yes, I blanch whole almonds, and sliver them with a paring knife and cutting board. I like the look better than factory done slivered almonds, though they're perfectly all right.)
Same amount of sunflower seeds, also toasted.
(I just get a small bag of each from the baking aisle in the market.)
I do this by sauteing the almonds in some butter, give them a head start, of a few minutes. The almonds should be beginning to brown, and then throw in the sunflower seeds for a minute or so, until they smell good. Stir,stir,stir! Remove to a cool, yet heat resistant surface. They will over-toast if they remain in the skillet. I just scrape them out onto a clean room temperature plate.
2 packets ramen noodles, remove flavour packet, set aside for other use. Crumble the noodles, in a not too big, not too small sort of way.
In a large, preferably clear bowl, combine cabbage, onions, almonds and sunflower seeds, and the crumbled ramen noodles. Clean hands works fastest, and maybe easiest.
Pour on the dressing, stir, and chill.
Keeps nicely, covered in the fridge for a day or two, or until gone.
Lawrence/Maytagbear--with a nod to Magic Clean
