Hey everyone! Last week was a fever blur of illness, compiled with a huge event for work that I had to plan. Now I feel like I’m slowly tending to the rest of my life – like actually cooking, sleeping, cleaning my room, and blogging! I just need to get around to finally doing my laundry… 

This is a dish that plays well with others- it’s great at parties and potlucks. It travels well and is almost better for it, too, since its one of those great dishes whose taste improves if let to sit. The origins of the dish are murky- my Aunt Lizzer gave the recipe to my mom, who gave it to me, and now my cousin Katherine (on the other side of the family) is in on the action- its a recipe that fits easily on a scrap of paper that lives in a recipe book or box and gets copied and passed around, which it inevitably will once you show up with it to a picnic or potluck. Or, make the whole thing for yourself and tell no one. I won’t.

Asian Cole Slaw
from Aunt Lizzer et al. 

-One head of cabbage and one package of shredded carrots, or two packets of coleslaw mix
-One bushel of green onions, cut on the bias
-Small package of sunflower seeds (3.75 oz)
-2 packs of raw Ramen Noodles crunched, flavor packets saved*
-1 small package of slivered almonds
-3/4- 1 c vegetable oil
-1/3 c white wine vinegar
-1/2 cup sugar

*  I use the culturally sensitive “Oriental” flavoring, my aunt uses beef. 

1. Slice the cabbage thin if not using coleslaw mix and put it in a large bowl. Add carrots if needed. Toast the slivered almonds until just brown and add to the bowl. Add the sunflower seeds, sliced green onions, and crunched up Ramen.

2. To make the dressing, place the oil, white wine vinegar, sugar, and the two ramen flavor packets to a cup or jar and stir or shake well. Pour over the coleslaw. Wait at least one hour before serving, this tastes infinitely better after sitting (to quote cousin Katherine, “Its unreal” how much better it tastes after sitting).