Asian Coleslaw-(with Ramen Noodles)

Susan Din Recipe

By Susan Din spatdi

This salad is a great accompaniment to grilled/bbq meats, or to bring to a pot luck. The taste is a unique balance of toasty-nutty, sweet, and sour.


Recipe Rating:
 2 Ratings
Serves:
4
Prep Time:
Cooking Method:
Refrigerate/Freeze

Ingredients

COLESLAW MIX
10-12 oz
cole slaw mix or 1/2 small head cabbage and 1 carrot shredded.
1 pkg
nissan or maruchan ramen noodles (chicken or oriental flavor) soup/seasoning packet reserved
3-4 stick
green onions-scallions
4 oz
almonds, sliced or slivered-toasted
1/4 c
sesame seeds-toasted
DRESSING
1/4 c
vegetable oil
1/4 c
sugar
1/4 c
vinegar
1 pkg
soup/seasoning packet from ramen noodles

Directions Step-By-Step

1
TOAST ALMONDS AND SESAME SEEDS:
Heat oven to 350. Place almonds and sesame seeds separately into pie pans/cake pans.
Bake for 5-7 minutes just until light golden. Take care to not burn them...keep close watch after 5 minutes.
Allow to cool to room temperature.
2
Slice green onions thinly.

Prep cabbage/carrot if not using coleslaw mix.

Remove soup/seasoning packet from noodles and reserve.

Break noodles into small pieces. (I use a gallon size zip bag and break up by hand)
3
In a mixing cup with a small fork or small whisk, measure oil, vinegar, sugar, and soup/seasoning packet and combine.
4
COMBINE INGREDIENTS:
Place coleslaw mix into bowl, mix in nuts/seeds, green onions and broken ramen noodles. Pour dressing over and refrigerate 30 minutes before serving.

About this Recipe

Course/Dish: Vegetables, Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids