In large bowl, combine cabbage and onion. Chill. Meanwhile, break the noodles into small pieces (save the seasoning packets for another use). In a saucepan, melt butter over medium-low heat, brown noodles, sesame seeds and almonds, stirring frequently. Combine all dressing ingredients; blend with whisk. Combine dressing with cabbage. Twenty minutes before serving, add noodles mixture, toss well.
By Robin from Washington, IA
I make this all the time, especially in the summer months. We really like it, as others do, too. Everytime, we take it to potlucks, it's close to being gone. My recipe is similiar to yours, except, I don't brown my noodles. After crushing them up, I put them in plain. Also, to make my recipe a bit healthier, on my dressing, I use 1/3 c. olive oil, along with canola oil. If I'd used all olive oil, it kinda congeals upon refrigerating, so this way, I just substitute part of the dressing oil with olive oil.
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