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ONTARIO TRILLIUM TRAVELLERS
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Back to Recipes from the kitchens of our members
Marlene Miles' Ichiban Coleslaw
1- 3 pkgs Ichiban Original Noodles
1 large fresh cabbage, slawed
4 - 6 small green onions, chopped fairly small
6 - 8 tbsps sunflower seeds
1 cup slivered almonds, toasted
(350deg, 3 - 5 mins, turn frequently)
Dressing: Seasoning from noodle pkgs
1/2 tsp pepper
1 tsp salt (or to taste, 1/2 seems OK)
6 tblsp white sugar
6 tblsp white vinegar (balsamic is good too)
1/2 C olive oil
Crumble noodles and mix with cabbage and onions. Wisk together ingredients for dressing
and pour over salad mixture. Stir and refrigerate. Keep in airtight Tupperware or ice creampails.
Stir often. Best made a day or two early to allow the dressing to draw. Add sunflower seeds and almonds the day you serve it.
