This is the recipe my wife has found in an edition People magazine back in 2010 and it has been a family favorite ever since.  It has a sweet/tangy/crunchy taste that I love.

It is also one of a very limited number of go to recipes we use when the organizations we belong to have “everybody bring a dish” affaires.  We have been asked for the recipe numerous times.

Ingredients:

1/2 cup sliced almonds

8 tbsp. (1/2 cup) sesame seeds

7 tbsp. rice vinegar

4 tbsp. sugar

1 tsp. salt

1 tsp. pepper

1/2 cup of canola oil

1 16 oz. bag coleslaw mix

2 packages of Ramen noodles (throw seasonings away)

Preparation:

In a skillet over medium low to medium heat, toast the almonds and sesame seeds until light brown, stirring occasionally.

Crush the Ramen noodles into small pieces and throw away the seasoning packages

In a small bowl combine the vinegar, sugar, salt, and pepper. Then whisk in the oil.

In a large bowl empty the bag of coleslaw mix and then add the contents of a small bowl. Toss to coat the slaw with the oil mixture 

Right before serving add the almonds and sesame seed to the large bowl as well as the Ramen noodles and toss throughly.

Hint #1:  If you expect that you and/or your family won’t eat the entire contents of the recipe at one sitting, don’t mix ALL of the almonds, sesame seeds, and Ramen noodles together with the slaw and seasoned oil mixture before serving.  If you do the Roman noodles in the leftovers will get soggy.  Set aside a portion of the slaw and oil mixture and a equivalent proportion of the almonds, sesame seeds, and Ramen noodles that won’t be consumed right away.  The slaw and oil mixture can be kept in the refrigerator for up to a week while the rest of the almonds, sesame seeds, and Ramen noodles can be kept in a sealed plastic storage bag unrefrigerated until needed. Then when the leftovers are to be consumed, mix all of the remaining ingredients together and serve.

Hint #2:  If left idle for only a while some of the seasoned oil mixture will tend to migrate to the bottom of the bowl.  If that happens re-toss the slaw to keep the it well coated with oil mixture when continuing to serve.

Cajun (Rick Guilbeau)