Asian Coleslaw

#throwbackthursdayrecipe

Many years ago my former colleague, Sharon Arend, gave me this recipe forAsian Coleslaw. I brought this to many barbecue parties when asked to provide a side dish.

The slivered almonds and crispy rice noodles add a great crunch to this slaw. I adapted the original measurements to suit a 10-ounce bag of shredded cabbage, which is the size most markets carry today.

1 10-ounce package of shredded cabbage

4 ounces shredded carrots

3 scallions, sliced

5 ounces of red wine vinegar

4 1/2 tablespoons of sugar

fresh ground pepper to taste

4 tablespoons white sesame seeds

3/4 cup slivered almonds

3-ounce can crispy rice noodles

Toss everything together (except the rice noodles) and store in the refrigerator for 3 to 4 hours before serving. When you are ready to serve the coleslaw, add the noodles and toss.

#coleslaw #sidedish #cabbage #sliveredalmonds #carrots