Asian Cole Slaw

My mother in law went to a party or a lunch or a something one time and she brought home this Asian Cole Slaw from her friend Tracy. (Who I will get to meet at the upcoming baby shower - and you better believe that I will let this woman touch the belly because this slaw is SO good.) So I tweaked it slightly from the original recipe but it's pretty much intact.

Asian Cole Slaw

What you need:
1 bag shredded Cole Slaw Mix
1 package Chinese noodles (you can use Ramien Noodles)
1/2 c Toasted Almond pieces (you don't want the slivers you want something with a good crunch)
1 bunch green onions chopped
1/2 cup Water
1/2 cup Rice Wine Vinegar (seasoned)
1/4 cup Vegetable Oil (I use Cannola)
3 Tablespoons Agave Syrup (or you can use 5 Tablespoons of White Sugar - I try to stay away from the white sugar though)

What you do:

1. Put the noodles in a bowl and crunch up (you're not cooking them) so make sure there aren't big chunks of noodles
   
   
2. Layer the coleslaw, green onions and almonds on top.
   
   
3. Pour the liquids on top of that and cover with saran wrap.
   
4. Give it a little shake (make sure your saran wrap is secure - or better yet, use a bowl with a lid, something I never seem to remember). You want the noodles to be mostly at the bottom because they need to take in the most liquid so don't go to crazy.
   
   
5. Store overnight in the fridge to marinate.
   
   
6. Stir in the morning - it will have shrunken down in the bowl quite a bit. I find that I sometimes need to add another splash of vinegar and water depending on the noodle I use.
   

It's REALLY yummy, fresh and it's so fantastic really cold. I've taken this to a couple of picnics and everyone loves it - it's also great on pulled pork (which I think I'll post sometime soon) and throw in some grilled chicken and it's a meal.