Tuesday, April 21, 2009

Asian Coleslaw

I was heading to a potluck and decided I was way to busy to make anything complicated. I love this coleslaw because it's fresh, crunchy, delicious and you can make it the day before (in fact, you must make it the day before).

First, crumble the ramen noodles in the bottom of the bowl. I used a vegetarian flavor. It's best to crush it while it's still in it's package. Don't pulverize it! Put the seasoning packets to the side.


Next, the broccoli slaw:


Then, the angel hair coleslaw OR you can spend 23 cents on a small head of cabbage and shred it yourself on a mandoline:




Green onions




Slivered almonds


Sunflower kernels


Get a plastic food storage container or a jar and place the oil, vinegar, sugar and both seasoning packets in there. You can change it up with some rice vinegar or sesame oil...


Shake it vigorously until the mixture is combined thoroughly.


Pour the dressing all over the coleslaw. Cover and chill overnight.


Mix just before serving!


Asian Coleslaw

2 pkgs. Ramen Noodles (any flavor)
1 bag Angel Hair Coleslaw Mix
1 Bag Broccoli Slaw Mix
1 bunch green onions
1 cup sunflower kernels
1 cup slivered almonds
3/4 cup oil
1/2 cup sugar
1/3 cup vinegar

Crumble uncooked ramen noodles in the bottom of the bowl. Put both bags of slaw on top. Then the green onions and nuts. Mix the 2 seasoning packets from ramen noodles with oil, vinegar & sugar. Shake in a jar or whisk together in a bowl. Pour the dressing on top. Resist the urge to mix. Cover with plastic wrap and refrigerate overnight. Stir just prior to serving.

I recommend making this in a large, low and wide bowl instead of a deep bowl so that the dressing has a chance to make contact with all of the ingredients instead of sitting at the bottom.

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