I’m not a huge fan of coleslaw. I know it’s a summer entertaining/cook-out staple, but something about it is unappealing to me. I don’t really like mayonnaise-based salads, and all the vinegar-style coleslaws are really overpowering. I was skeptical when my mom first made this slaw, but it turned out to be really good! The dressing is tangy without being overwhelming and it’s a nice alternative to a heavier, mayonnaise-laden slaw. I think this makes a great addition to any BBQ, or as a change up from a typical dinner salad. It’s been a big hit with our friends and family; I hope it is with yours!
Asian Slaw – Makes 8-10 servings
1 head cabbage, chopped (or a bag of pre-shredded cabbage)
1 bunch green onions, chopped
1/3 sliced almonds, toasted
1 cup vegetable oil
1/3 cup rice vinegar
1/4 cup sugar
1/4 cup sesame seeds, toasted
1 tsp pepper
2 tsp salt
2 packages ramen noodles (uncooked and minus the seasoning packets), crushed
Toss together cabbage, green onions, and almonds in a serving bowl. Mix oil, vinegar, sugar, sesame seeds, salt and pepper in a small tupperware container. Refrigerate salad and dressing separately until ready to serve. Mix dressing thoroughly and pour over salad; toss. Add crushed ramen noodles and toss again. Serve immediately.