Chinese Coleslaw

Let’s make it

1. Combine the vegetables in a bowl.
2. Mix the water, vinegar, sweetener and pepper. Pour over the vegetables, cover and refrigerate for 1–2 hours.
3. Just before serving, drain well. Crush the dry instant ramen into small pieces and mix into the cabbage.
4. Sprinkle with the optional almonds.

From the complete review edition, page 37. See the original cookbook page →
Recipes have not been kitchen-tested for this edition. Original notes and editorial clarifications are preserved.