1 pound shredded green and red cabbage
1/4 cup grated red onion
3/4 cup chopped pecans
4 tablespoons (1/2 stick) butter
1 package Ramen noodles, dry, without seasoning broken into small pieces
Toss the cabbage and onion together in a bowl. To toast the pecans, place them along with butter and noodles in a microwave-safe dish and microwave on high for 8 minutes, pausing to stir every 2 minutes. Or toast these in a conventional oven at 400 degrees, stirring every 5 minutes until golden brown. Let cool while preparing dressing.
Add toasted nuts and Ramen to the slaw; pour dressing over and toss together just before serving.
Makes about 1 cup.
1 1/2 teaspoons soy sauce
1/8 cup apple cider vinegar
1/8 cup red wine vinegar
1/2 cup vegetable oil
1/3 cup sugar
1 teaspoon freshly ground black pepper
1 teaspoon salt
Blend all dressing ingredients together well.
James Farmer’s Tip: You can infuse the apple cider vinegar with some basil leaves by warming the leaves in the vinegar over medium-low heat. This gives an awesome bouquet to the dressing. Add a pinch of Ramen seasoning for added depth.