Recipe: Asian Slaw

by Elizabeth on June 2, 2010 · 0 comments

in recipes

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.

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