Looking for a classic dinner? Then check out this wonderful frozen salad recipe made with veggies and noodle soup mix - perfect if you love Asian cuisine.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 8h25m
Yield 6
Number Of Ingredients 11
Steps:
- Break block of ramen noodles into 10-inch skillet (reserve seasoning packet for another use). Add almonds and butter. Cook over medium heat, stirring frequently, until butter is melted and almonds and noodles are light brown; cool.
- Heat sugar, vinegar and soy sauce to boiling in 2-quart saucepan, stirring frequently. Boil and stir 1 minute; remove from heat. Stir in sesame oil.
- Mix coleslaw mix, bell pepper, onions and gingerroot in large bowl. Pour vinegar mixture over coleslaw mixture; toss to coat. Place in freezer bag or container; seal bag or cover container tightly. Place noodle mixture in freezer bag; seal bag. Freeze coleslaw and noodle mixtures at least 8 hours or up to 1 week.
- Thaw coleslaw mixture in refrigerator 30 minutes. Sprinkle with frozen noodle mixture. Serve salad when slightly frozen. Serve within 8 hours before salad becomes limp.
Nutrition Facts : Calories 225, Carbohydrate 32 g, Cholesterol 5 mg, Fat 2, Fiber 3 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 705 mg
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