What would a photographer do with a bag of coleslaw? This is Enquirer photographer Brandi Stafford's favorite coleslaw recipe.

Asian Salad

2 (3-ounce) packages ramen noodles, crushed

1 cup blanched slivered almonds

2 teaspoons sesame seed

1/2 cup butter, melted

3/4 cup vegetable oil

1/4 cup distilled white vinegar

1/2 cup sugar

2 tablespoons soy sauce

1 head napa cabbage shredded (or 2 1-pound bags coleslaw mix)

1 bunch green onions, chopped

Brown ramen noodles, almonds and sesame seed in butter over low heat. Remove from heat and cool.

In small saucepan, bring vegetable oil, vinegar and sugar to boil for 1 minute. Cool. Stir in soy sauce.

In large bowl, combine shredded cabbage with cooled oil-vinegar mixture and noodle mixture. Toss well and refrigerate briefly to chill. Makes 10 servings.