Wildly Popular Crunchy Asian Slaw

Mary Shivers, Ada, OK
2019 wild rice recipe contest finalist

    ½ cup sliced almonds
    2 tbsp sesame seeds
    4 tsp canola oil, divided
    1 pkg (3 oz) Oriental flavor ramen noodles, coarsely chopped (reserve seasoning packet for dressing)
    2 cups cooked wild rice, chilled
    2½ cups shredded green cabbage
    ½ cup shredded purple cabbage
    1/3 cup julienned carrots
    1 cup dried cranberries
    1 medium red bell pepper, seeded and thinly sliced
    2 green onions, sliced

    Dressing (whisk together; chill):
    reserved ramen noodle seasoning packet
    1/3 cup canola oil
    3 tbsp apple cider vinegar
    2 tbsp sugar
    ¼ tsp each: salt and ground black pepper

In large skillet, toss almonds and sesame seeds in 2 tsp oil. Lightly brown; cool on paper towels. In same skillet, toss ramen in 2 tsp oil. Lightly brown; cool on paper towels. In large bowl, combine remaining ingredients; cover and refrigerate. Just before serving, add almond mixture, ramen, and dressing; toss to coat.

8 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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