Chinese Coleslaw

This is another famous Aunt Shelly Salad. It is quick and easy, yet I almost always come home with an empty bowl whenever I take it anywhere. And it makes the perfect summer dinner when tossed with shredded chicken.

For the dressing (best if made the night before but in a pinch I have done it right before serving the salad and it still works):

• 1/4 cup sugar
• 1 tsp freshly ground black pepper
• 1 tsp salt
• 2 tsp Accent (a seasoning salt/salt substitute)
• 1/3 cup rice vinegar
• 1/3 cup oil

Mix all ingredients together and shake vigorously until sugar and spices are dissolved. Refrigerate until ready to serve salad.

For the salad:

• 1/2 cup slivered almonds
• 2 packages Ramen noodles (discard the spice mix packet)
• 1 package coleslaw mix (1 lb bag)
• 4 chopped green onions

Crush Ramen noodles and roast them in the oven with the almonds at 350 degrees for 10-15 minutes, just until they are both golden brown. In a large bowl, toss all ingredients together. Add dressing just before serving and mix well. 

*P.S. This marks my 400th post. Hooray!