Here in the Midwest there are two kinds of coleslaw. Love 'em or hate 'em, those are your choices. One is the typical creamy type like you get at Kentucky Fried Chicken. The other is what we all call Oriental slaw. There are variations, but the one I use originally came from my sister-in-law Vania. I made a few changes.
Note that this recipe is not great on leftovers, as the noodles get soggy, so if you don't think you're likely to eat it all at once, try making it half at a time, reserving the second half as 3 mixtures - cabbage/onions, noodles/seeds, and dressing, for combining just before serving.Midwest Oriental Slaw1/2 head cabbage, shredded4 green onions, chopped1 package individual-serve Ramen noodle soup mix3 tablespoons toasted sesame seeds1/2 cup olive oil3 tablespoons red wine vinegar3 tablespoons white sugarMix the cabbage and onions in a bowl. Remove the noodles from the package of Ramen and break up the block of noodles into small pieces and toss with the cabbage mixture. Then mix in the toasted sesame seeds.In another bowl or, better yet, in a small jar you can close tightly and shake, mix the oil, vinegar and sugar plus the seasonings from the package of Ramen noodles. Stir or shake to mix, then pour over slaw and mix to coat.