Murphy's Cole Slaw
This recipe sounds so strange I was afraid to taste it. Boy am I glad I did! This is absolutely the best coleslaw I've ever tasted. I'm assuming Murphy's is a restaurant but I'm not sure. I got the recipe from someone else. The dressing is cooked and it's made without mayonnaise. For anyone with a gluten allergy, the ramen noodles can be left out of the recipe. I don't have a picture but believe me, if you like cole slaw that's not too tart and not too sweet, this is the one for you
- 1-3 oz pkg chicken ramen noodles
- 1-16oz pkg prepared cole slaw mix
- 4 green onions, copped
- 3/4 cup sliced almonds (about 5 oz)
- 4 tsp sesame seeds
- 1 Tbls butter
- 1 cup sugar
- 1/2 cup vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- Seasoning packet from ramen noodles
- Break noodles into small bite-size bits. It is easier to do this while noodle are still in the package. Reserve noodles in air tight container.
- Take the seasoning packet and place in a saucepan with all of the dressing ingredients. Heat over medium-low heat until sugar dissolves, about five minutes, stirring almost constantly; do not boil. Remove from heat and let cool. Place in air tight container in refrigerator until ready to use.
- Almonds and sesame seeds
- Get a shallow heatproof bowl ready to cool the almonds and sesame seeds. Melt butter in small saucepan over medium-high heat. Add almonds and sesame seeds and saute', stirring constantly until the mixture is very brown, 3-4 minutes-being careful not to let it burn. Remove from heat and quickly spread mixture out in reserved bowl to cool. When cool, place in air tight container in refrigerator until ready to use.
- To Serve
- Combine cole slaw mix with green onions in a large serving bowl. Add reserved noodles and toss with cooled dressing Salad should be moist, but not soaked (you will have dressing left over). Thoroughly mix in almonds and sesame seed mixture. Serve immediately.
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