Asian Cabbage Slaw
1 small head cabbage, finely shredded
1 carrot, shredded on a box grater
4-5 green onions, finely chopped
1/2 C dried cherries
4 oz sliced almonds
1 package Oriental flavored Ramen noodles
1/4 C sugar (I used sucanat here)
1/4 C rice vinegar
2 T olive oil
2 T sesame oil
Preheat oven to 350.
In a large bowl, toss together the shredded cabbage and carrot, green onions, and dried cherries.
Crush the Ramen noodles inside the package, using the back of a knife or a mallet. Open the package, remove the seasoning packet, and spread the noodles on a baking sheet, along with the sliced almonds.
Toast the Ramen noodles and almonds for about 5 minutes - watch closely because they will burn fast!
Meanwhile, combine the sugar, vinegar, olive oil, sesame oil, and the seasoning packet from the Ramen noodles in a small mason jar.
Shake shake shake! Dressing is done.
Pull the noodles and almonds from the oven and allow to cool slightly. Toss them with the cabbage/carrot/onion/cherry mixture. Dress it all liberally and serve!
(If I make this ahead of time, I dress the salad mix with about half the dressing, and reserve the rest. I also pack up the noodles and almonds separately so they stay crunchy. Combine it all at the last minute and serve!)
Serves 8-12 as a side dish.