Directions:

   Preheat your oven to 350 degrees for toasting the sesame seeds and almonds. I put the almonds on one pan and the sesame seeds on another because they usually cook for different times. You can place both trays in the preheated oven and toast for 10-15 minutes. I usually shake each tray after 5-7 minutes for even toasting.

   While these toast you can crush your noodles. I usually put mine in a zip lock and beat them with a rolling pin until the pieces are all smaller than ~1 inch. Put crushed noodles in a large bowl with the slaw mix. Slice green onions and add to bowl. Toss to mix. Add almonds and sesame seeds after toasting and mix again.

   Mix the dressing ingredients using a whisk to ensure the chicken base, sugar, and seasonings are evenly distributed.

   Pour dressing over slaw mix and toss to coat.

Refrigerate. 

*This recipe is best made the day before the event so the dressing has time to soften the rice noodles and cabbage slightly.

Ingredients:

20 oz coleslaw or slaw mix of your choice

1 bunch of green onions (about 7-8)

4-5 oz of rice noodles

1/3 C sesame seeds

2 C sliced almonds

Dressing:

2/3 C canola oil

1/3 C red wine vinegar

1/4 tsp sesame oil

2 1/2 tsp chicken base

1/8 C sugar

2 tsp salt

1-2 tsp pepper (to taste)

      This recipe is something that has evolved and changed a lot over the years. It started with a friends recipe (which I personally happen to find too sweet) and I have changed it up from there. I make a lot a different variations of this because I have some friends with food allergies (who doesn't). This recipe is gluten and dairy free but I'll include the version I use when I don't have to keep the gluten out.

I also make this recipe using 2 chicken flavor pkgs of Ramen. Just sub the rice noodles for the ramen (crushed the same way). Sub the chicken base in the dressing for the chicken flavor packets in the ramen package.