Asian Salad

Passed to your plate by Judith Fornash

This is actually a recipe of a friend of mine who passed away several years ago from cancer.  She made it for our neighborhood picnics and I just loved it.  I am honoring Donna McKnight’s memory this holiday season by sharing it!

Print Recipe
Judith Fornash
Servings
Ingredients
Salad
  • 2 bags pre-shredded cole slaw
  • 1 bunch green onions chopped
  • 2 packs Ramen Noodles chicken flavored, crush
  • 2 small packages slivered almonds
  • 1/2 cup butter or as low fat alternative, 1/4 canola oil and 1/4 cup of margarine
Dressing
  • 1 cup sugar
  • 1 cup oil
  • 1/2 cup vinegar
  • 2 tsp. soy sauce
Servings
Ingredients
Salad
  • 2 bags pre-shredded cole slaw
  • 1 bunch green onions chopped
  • 2 packs Ramen Noodles chicken flavored, crush
  • 2 small packages slivered almonds
  • 1/2 cup butter or as low fat alternative, 1/4 canola oil and 1/4 cup of margarine
Dressing
  • 1 cup sugar
  • 1 cup oil
  • 1/2 cup vinegar
  • 2 tsp. soy sauce
Instructions
Salad
  1. Sauté noodles in margarine and oil mixture, stir continuously.
  2. When almost brown, add almonds. You want this mixture to be light golden brown.
  3. Add 2 packs of chicken flavoring. mix.
Dressing
  1. Shake to mix
  2. Don't add dressing or crunchies until you are ready to serve.
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