What's For Dinner: Asian Coleslaw


Cold salads are the perfect antidote to a hot summer day. Tonight's dish combines a few different coleslaw blends, green onions, some ramen noodles, toasted almonds, and an Asian-inspired dressing. This salad is even better 24-hours later when all the ingredients have had time to meld together. Yum!

Asian Coleslaw (printer-friendly version)
makes 6+ servings

For the coleslaw:
10 oz package broccoli coleslaw
5 oz cabbage coleslaw
small bunch of green onions, chopped
1 packet ramen noodles
1 package vegetarian ramen noodles (I used Dr. McDougall's "Chicken Flavor" Ramen Noodles)
4 oz sliced almonds, toasted

For the dressing:
1/4 C toasted sesame oil
2 T red wine vinegar
1 T light brown sugar
1/2 T spice packet from vegetarian ramen noodle package

1. In a large bowl, combine the coleslaws, chopped green onions, and toasted almonds. (To toast the almonds, heat a large skillet over medium heat, then toast the almonds in the dry skillet for about 1-2 minutes, stirring constantly to prevent burning.) Crush the ramen noodles into large chunks and stir them into the salad. (I also added in the noodles from the vegetarian ramen noodle package, though I took out the corn kernels.)
2. Combine the dressing ingredients (sesame oil, red wine vinegar, brown sugar, and spices) in a small bowl and stir with a fork to combine. Add more seasoning to taste.
3. Add the dressing to the coleslaw and mix thoroughly.
4. Chill in the fridge for 20 minutes, or until ready to eat.

* Note, if it isn't important to you that this dish is vegetarian, go ahead and use two packages of regular ramen noodles and add in the spice packets to the dressing, rather than using the vegetarian ramen noodles and spice packet.

(adapted from a recipe in the Nonagon Cookbook)

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