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"This crunchy cabbage salad is so easy to put together that we often have it for spur-of-the-moment picnics or when unexpected company stops by," remarks Julie Vavroch of Montezuma, Iowa. It gets its nutty flavor from almonds.
This recipe is:
Quick
Nutritional Facts 1 serving (3/4 cup) equals 245 calories, 20 g fat (3 g saturated fat), 0 cholesterol, 329 mg sodium, 14 g carbohydrate, 4 g fiber, 5 g protein.
Originally published as Crunchy Coleslaw in Quick Cooking September/October 2000, p11
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Reviewed on Nov. 21, 2012 by FoodyBoy
I found the receipe a little "oily". I reduced oil by 1/3 and I roasted to noodles and nuts in a frying pan until light brown. Tasty and quick to make.
Reviewed on Aug. 14, 2011 by SEH2716
I've only made this twice, and the first time was a success! I went to make it this morning for a family reunion, and it was a disaster. For some reason, the oil and seasoning mix would not blend (it was lumpy and sat on the surface) and I believe I burned it. The only difference is I went from an electric stove, to gas. It will be a while before I try to make this again. Big disappointment.
Reviewed on Jun. 23, 2011 by ejbuermann
Have substituted sunflower seeds for the almonds - yummy!
Reviewed on Jul. 06, 2010 by KiskiCook
This has become our pitch-in favorite! Any flavor of ramen noodle seasoning works. I always make extra so I have some to take to work for lunch the next day. So simple and easy. I love making this stuff.
Reviewed on Jun. 18, 2010 by Guenevere
I substituted sliced water chestnuts for the almonds. My husband isn't a try new recipes person but he and everyone else enjoyed it
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