Asian Coleslaw-(with Ramen Noodles)

3
Susan Din

By
@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.

Rating:

★★★★★ 2 votes

Comments:
Serves:
4
Prep:
15 Min
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

How to Make Asian Coleslaw-(with Ramen Noodles)

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.

Printable Recipe Card

About Asian Coleslaw-(with Ramen Noodles)

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



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