I also have 2......I like both equel, the family likes the first one better.

Asian Coleslaw
1# Coleslaw
mix Dressing:
½ cup Canola oil
¼ cup each white and brown sugar
1/3 cup "white wine vinegar"
Oriental flavor packet from Ramen Noodles
Topping: Mix the following together in bag:
smashed noodles from Ramen bag,
½ cup slivered almonds,
¼ cup sunflower seeds,
1 cup chow mien noodles (I have actually never added those)
1Tblsp of oil,
Bake at 350Â 10 minutes, cool.

Oriental Coleslaw (dressing)
Large Reg.
2/3 c 1/3 cup sugar
1/2c 1/4 Red wine vinegar
1 c 1/2 cup oil
2TBS 1 large TBS soy sauce
Other ingried:
2 cole slaw mix
2 Ramen noodles
browned sesame seeds
sliced almonds
Notes:This dressing is enough for one bag of shredded cabbage. (grocery store Dole size)

I made this the other day and it was soooo good! I think I even posted the recipe too.

Nappa Salad:

1 large head Nappa cabbage, quartered lengthwise & sliced very thin.
6 -8 green onions, with tops on, chopped
2 pkgs. oriental noodles, broken apart (from the soup packages but without the flavouring)
7oz. slivered almonds
1/2 C sesame seeds

Dressing:
1 C corn oil 1 C white sugar
1/2 C cider vinegar 2 Tbl. soya sauce
1/2 tsp. salt 1/4 tsp. pepper
Brown noodles, almonds & sesame seeds on cookie sheet in the oven ahead of time. These can be stored in an airtight container.

Dressing: Mix, let stand. Dressing can be made & stored in the frig in a jar. Shake well before using.
All of above can be prepared ahead of time, but do not mix together until just before serving.

She perhaps uses the Napa cabbage. I've used Luckygardner's recipe with both regular slaw mix and with the napa, and the latter won, hands down.

Thanks Sandy, Lucky and Phyllis. I don't know what Napa cabbage is but we grew some oriental cabbage that I used. Both recipes I made just didn't have much flavor. My friends' dressing was kind of dark brown. I'm going to try one of yours later today.

Napa Salad

1 large head of Napa cabbage, washed and shredded
2 packages of Ramen Noodles, crushed and uncooked (discard flavor packet or use later)
1/2 cup slivered almonds
1/2 cup butter (1 stick)
1/2 teaspoon sesame oil or roasted peanut oil (optional)
1/2 cup vegetable oil
1/2 cup seasoned rice wine vinegar
1/2 cup sugar
2 tablespoons soy sauce

Sauté in large pan Ramen Noodles, almonds and butter until lightly browned.

Mix oil, vinegar, soy sauce and sugar to make dressing.

Twenty minutes before serving, mix cabbage, dressing and noodle mixture together and toss.

Note: We buy the Chicken flavored Ramen Noodles and add the flavoring packet to our rice on Chinese night.

Napa Salad is our most requested side dish when having a crowd over. It's also great for taking to a covered dish event. To travel, prepare cabbage, dressing, noodle mixture separately and combine when ready to serve.

Linda

Cabbage Salad

4 C shredded Napa Cabbage
4 green onions, sliced (1/2 cup)
1 chicken breast cubed
1/2 c sliced almonds, toasted
2 T. sesame seeds, toasted
1 pkg. oriental Ramen noodles, toasted

Break up noodles and put on cookie sheet with almonds and sesame seeds. Toast in 350 oven until lightly browned.

Dressing:

2 tsp. salt
2 tsp. pepper
4 T. sugar or splenda
6 T. rice vinegar
seasoning packet from noodles

Shake in jar. Add 1/2 C canola oil

Napa Cabbage is a slightly elongated shaped cabbage and should be with the other cabbages and labeled Napa. I think this recipe is delicious. Enjoy!