Hunter Dossett Hickie and I grew up swimming together in the summers and taking dancing lessons the rest of the year. She is a dear friend who gives great advice and always has your best interest at heart. Many of you may know her as your labor and delivery or discharge nurse. Her patients love her because she takes such good care of them.

Asian slaw is one of Hunter’s fabulous recipes. Enjoy!

Hunter’s Asian Slaw– 33 (1 cup) servings

16 ounces of sliced almonds
2 packages Ramen Noodles
2 and 1/2 tablespoons sesame seeds
1/2 cup salted butter
Two pounds of angel hair slaw
4 to 5 green onions, sliced then chopped, both green and white parts
Asian slaw dressing

Break 2 packages of Ramen noodles into small pieces. Discard the seasoning packets. Melt butter in a large skillet. Add almonds, ramen noodles and sesame seeds to the butter. Cook over medium heat stirring the whole time. Remove from heat when the noodles, almonds and sesame seeds are brown with a few burnt pieces. Pour the ramen noodle “crunchies” onto a parchment paper lined rimmed baking sheet to stop the cooking process. Cool completely.

This recipe makes enough ramen noodle “crunchies” and dressing for 2 pounds of slaw. The slaw is best when served and eaten the same day. Use the amount of slaw you need per person and adjust the amount of dressing, green onions, and Ramen noodle “crunchies.”

For 4 servings, use 3 cups of slaw, 1 to 2 chopped green onions, 3/4 cups crunchies, and enough dressing to coat the slaw. Store the remaining “crunchies” in a zip-top bag. Refrigerate any unused dressing. Bring dressing to room temperature and shake before reusing.

To serve: Mix slaw, green onions, and dressing about a half hour before serving. Add the Ramen noodle “crunchies” right before serving so they don’t get soggy.  Enjoy!

Tip: If you only have unsalted butter on hand add 1/4 teaspoon iodized salt to the melted unsalted butter to make salted butter.

Asian Slaw Dressing

1 cup canola oil
1 cup sugar
1/2 cup apple cider vinegar plus 1 to 2 tablespoons more
1/4 cup low sodium soy sauce

Shake all dressing ingredients in a mason jar.

Published in The News and Neighbor on August 24, 2016