Shelley & Sheryle’s Purple Cabbage Salad

Here’s another one from Shelley and Sheryle.  Wonderful friends, with a passion for cooking, some of my favourite recipes originated in their kitchens.  This coleslaw is easy, delicious and the purple cabbage is beautiful on the plate.  As always, there are “make ahead” elements.

INGREDIENTS

  • 1 head of finely shredded purple cabbage
  • 3-4 green onions finely chopped
  • 1 pkg of BEEF Ichiban noodles - crushed
  • 1-2 cups of chopped cashews

Icing

SAUCE

toppings

dressing

  • ¼ c water
  • ¼ c canola
  • Ichiban seasoning pack
  • 2 tbsp soya sauce
  • 2 tbsp vinegar
  • 2 tbsp sugar

INSTRUCTIONS

  1. Combine the dressing ingredients and mix well (make sure the sugar is dissolved).
  2. Shred the cabbage.
  3. Finely chop the green onions.
  4. Toss the cabbage and green onion with dressing.
  5. Top with ichiban noodles and cashews.

TIPS & HINTS

Only dress and put crunchy bits on as much as you plan to eat.  Save the rest for the next day.