FROZEN ASIAN CABBAGE SALAD

Frozen Asian Cabbage Salad image

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

Time 8h25m

Yield 6

Number Of Ingredients 11

Ingredients

1 package (3 ounces) ramen noodle soup mix (any flavor)
1/2 cup slivered almonds
2 tablespoons butter or margarine
3/4 cup sugar
1/2 cup cider vinegar
1 tablespoon plus 1 1/2 teaspoons soy sauce
1 teaspoon sesame oil
1 bag (16 ounces) coleslaw mix
1 small red or green bell pepper, chopped (1/2 cup)
2 medium green onions, chopped (2 tablespoons)
1 teaspoon grated gingerroot or 1 teaspoon ground ginger

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