John Myers
Ingredients for 10 servings:
- 1 pack of noodles (Mie-)
- 1 pack of almond slivers or almond flakes
- 5 tbsp sesame seeds, hulled if possible
- 3 tbsp butter
- 6 spring onions
- 1 head of white cabbage, a small head is enough
- 3 carrots
- 1 cup germ oil
- 3 tbsp white wine vinegar or rice vinegar
- 3 tbsp sugar
- 1 tbsp black pepper, freshly ground
- 3 tbsp soy sauce
- 3 tbsp spice mix (Chinese spice)
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
The best coleslaw I know, a great party salad, always a big hit!
Don’t cook the noodles, just break them up (this works best in a freezer bag with a meat tenderizer). Fry the almonds and sesame seeds separately in 1 tablespoon each of butter until crispy and golden brown, then mix and set aside. Slice the white cabbage. I do this with an electric bread slicer to a thickness of 2-3 mm. Coarsely grate the carrots. Finely chop the spring onions. Mix the oil, vinegar, sugar, pepper, soy sauce, and Chinese seasoning thoroughly and shake in a shaker. Mix all ingredients thoroughly just before serving; this creates the crunch! The salad is very easy to prepare and then just needs to be tossed together.
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