Hey there– It was a potluck a Jeff & Betty’s and it couldn’t have been more fun! Everyone wandered in, setting one of their best dishes on the table to go along with Jeff’s bar-b-qued brisket. Oh yes! It was eating heaven– along with tables full of convivial friends. My contribution was this bright, crunchy cole slaw. I hope you try it next time you bar-b-que with friends…
CRUNCHY BROCCOLI COLE SLAW
2 3 oz. packages ramen noodles
1/2 cup sliced almonds
4 tab. rice wine vinegar
1 lime, juiced
4 tab. sugar
1/2 tsp ginger, grated
1 clove garlic, minced
1/3 cup olive oil
1/2 tsp. salt
6 cups napa cabbage, thinly sliced
2 cups broccoli, cut into small bits
1 carrot, grated
1/2 cup red pepper, cut fine
1 cup jicama, peeled & cut to bits
Set the oven to 350 degrees. Toast the ramen noodles 10 minutes and the almonds only 7 minutes. Set them aside.
In a large bowl mix together the vinegar, lime juice, sugar, ginger, garlic, oil and salt. Whisk them together to blend thoroughly. Then toss in the cabbage, broccoli, carrot, red pepper and jicama. Toss them to coat everything with dressing.
Just before you serve it up, stir in the noodles and almonds. So fresh and crunchy!