Francine's Texas Cuisine
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Murphy's Slaw
1 (3-ounce) package of chicken-flavor ramen noodles 1 cup sugar ½ cup cider vinegar ½ cup vegetable oil 1 teaspoon salt ½ teaspoon black pepper 1 tablespoon butter or margarine ¾ cup sliced or slivered almonds (about 5 ounces) 4 teaspoons sesame seeds 4 green onions, chopped 1 (16-ounce) package coleslaw mix (grated white and red cabbage and carrots)
Break noodles into bite-sized pieces. (It's easier to do this while the noodles are still in the package.) Reserve noodles in a zipper-seal bag. Place contents of noodles' seasoning packet in a small saucepan with the sugar, vinegar, vegetable oil, salt and black pepper. Heat over medium-low heat just until sugar dissolves, about five minutes, stirring constantly; do not boil. Remove from heat and let cool for about 15 minutes. Meanwhile, have ready a shallow heatproof bowl to cool almonds and sesame seeds once browned. To prepare them, melt butter in a small heavy saucepan over medium-high heat. Add almonds and sesame seeds; sauté, stirring constantly, until mixture is very brown, three to four minutes, being careful not to let it burn. Remove from heat and quickly transfer mixture to reserved bowl. Set aside to cool for about 10 minutes. Just before serving, combine coleslaw mix with green onions in large serving bowl. Add reserved noodles and toss all with cooled dressing. Thoroughly mix in almonds and sesame seeds; serve immediately. Thanks to Fred Robinson |