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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council