Hello folks and welcome back to the All Things Southern kitchen. The first time I had this slaw it was served at a Garden Club luncheon. I cleaned my plate in record time, but seeing as I was the guest speaker I decided not to ask for more. I did, however, get the recipe. I promptly dropped by the grocery store for the ingredients and made it for supper. It’s that good! Oh, and in the southern tradition, I name it here after the lady who first served it to me. I give you, Mrs. Billie’s Cole Slaw.
Mrs. Billie’s Bodacious Cole Slaw
½ cup sliced almonds
1 pkg. Raman Noodles (Oriental seasoning) crushed/crumbled
(Brown in four tablespoons butter, cool and store in a plastic bag)
1 bag of real bacon bits
4 tablespoons sugar
6 tablespoons rice or tarragon vinegar
1 tablespoon soy sauce
1 tablespoon pepper
½ cup vegetable oil
½ head of red cabbage
½ head of green cabbage
1 carrot (washed and shredded)
1 bunch green onions
Now, in the years since I’ve been making this slaw, I’ve adjusted it a bit. Mrs. Billie started with bagged cole slaw. I like to begin with fresh cabbage. We’ll take half of a green head of cabbage and half a red head of cabbage and give them a rough chop into bite-size pieces.
First, take one package of Raman Noodles with Oriental Seasoning, crush the noodles well and combine them and the seasoning pack with ½ cup sliced almonds. Brown this crunchy mixture in butter; let it cool and store it in the fridge. For the dressing combine four tablespoons sugar with 6 tablespoons tarragon vinegar, one tablespoon soy sauce, and ½ cup vegetable oil. Season this dressing really well with black pepper and chill. When you’re ready to serve, add your good crunchies and your dressing to your prepped cabbage and carrots along with a bunch of chopped green onions. Toss well. I hope you’ll enjoy Mrs. Billie’s Cole Slaw. It’s mighty good eating from the All Things Southern kitchen to yours.