The first time I had Asian Coleslaw was at a pitch-in; although I can’t recall where or when or who made this fantastic side dish. Its many flavors and textures come together for a sweet-tangy slaw with lots of crunch from crisp cabbage, toasted almonds and Ramen noodles.
I recently made this Asian Coleslaw recipe at a pitch-in, and doubled it (adapted from Food.com) to serve plenty and have some leftovers. I even like it as a healthy vegetarian lunch just by itself, or you could add leftover chicken or beef!
Asian Coleslaw with Ramen Noodles
This recipe would serve 8-12; it can easily be halved for serving 4-6 people.
- 1 bunch green onions, chopped
- 2 (10 oz) bags coleslaw mix or chopped cabbage (I used Dole)
- 1/3 cup toasted sesame seeds
- 2 cups toasted sliced or slivered almonds
- 2 pkgs chicken flavored Ramen noodle soup mix (I used Maruchan). Set aside chicken seasoning packets for dressing.
- 1/2 cup oil
- 1/4 cup red wine vinegar or white vinegar
- 2 seasoning packets from Ramen noodle packages
- 1/3 cup sugar
- 2 tsp salt
- 1 tsp black pepper (I prefer cracked black pepper!)
Easy peazy directions:
First, toast almonds and sesame seeds in the oven at 350° for about 10-15 minutes for almonds, and 10 minutes for sesame seeds (gently turning over every 5 minutes for evenness) until they have a nice golden color. Two pie plates are great to keep the almonds and sesame seeds separate and to avoid spilling out when turning. Watch carefully to avoid burning.
Next, crunch up the Ramen noodles so they’re separated. I used a Ziploc bag and meat mallet (you could also use a coffee mug).
Empty the Ramen noodles into a large mixing bowl. Add coleslaw mix, chopped onions, almonds, and sesame seeds. Toss gently to mix.
Mix together dressing ingredients with a small whisk. Pour over coleslaw mixture and toss to coat. Refrigerate until ready to serve.
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