Monday, April 16, 2012

Crunchy Asian Slaw


I know I've said this before, but I'll say it again anyway. For the sake of posterity.  I'm a side dish gal.  I could fill my plate with nothing but sides and be a happy camper. That is my favorite thing about going to potlucks are trying all the side dishes that folks bring.  And a fun summer side dish is this Asian Slaw.   I know y'all have seen this fun little salad grace many a picnic table.  It seems everyone has a recipe for it with small variations here and there.  But they are all usually delicious and it's something a little different for your guests to try. 
Ingredients:
1 (16 oz.) bag cole slaw mix 
1 bunch green onions, chopped
3 packages beef flavored Ramen noodles 
1 cup sliced almonds
1/4 cup butter, melted
1/2 cup granulated sugar
1/2 cup olive oil
1 tsp. Worcestershire sauce
1/4 cup red wine vinegar
Directions:
Preheat oven to 350F degrees.
Open packages of Ramen noodles. Put aside all the seasoning packets (we'll be using those soon). Crunch up the noodles into bite size pieces and place into medium sized bowl.

Toss in sliced almonds and combine. 
Mix together the melted butter with 2 packets of the Ramen noodle seasoning mix.
Pour over Ramen noodles and almonds and stir well, making sure the noodles and almonds are thoroughly coated.
Spread onto a baking sheet and bake for about 10-12 minutes (until golden brown).
Remove from oven and cool.

Place cole slaw mix in food processor (small batches at a time), and chop up cole slaw into smaller pieces.  About 3-4 short pulses should do it.  
This part is optional, but a lot of bags of cole slaw tend to have really large pieces of cabbage in them that aren't really eater-friendly. 

I just realized I can see my reflection in my wedding band...

Plus, I think smaller pieces blend in better with the ramen noodles.
If you like, you can just chop up a medium head of cabbage for this but the bags of cole slaw mix usually have a mix of carrots as well as red cabbage in the them so it adds a bit of color. Put cole slaw mix in a large bowl and add your chopped green onions.
Once noodles and almonds are cool, add those to the bowl as well and give it all a good mix. 
Your hands are your best tool for this part.

For the dressing, whisk together the sugar, oil, Worcestershire sauce, red wine vinegar
 and the remaining packet of Ramen noodle seasoning.
Pour over cole slaw mix and stir well. 


Serve immediately.

The dressing in this has can make the Ramen noodles get a little soft. So you don't want to add the dressing until right before serving. Although, to be honest, I like the way this tastes after it has marinated in the dressing for a while. But it is called Crunchy Asian Slaw so if you want to keep the crunchiness, then add the dressing immediately before serving. 
Enjoy!

Printable Recipe Here




20 comments:

LindaCrochets said...

This is definitely going in tje "pot luck" section of my recipes. I have a different version of this, but I definitely like this one. Thanks/Lindacrochets

Siggy said...

Looks super yummy Bran!

Suzan said...

This is a nice variation on one of my favorite salads. I also like the cabbage to marinate just a bit so I pour my dressing over the veggies and let it sit. I add the crunchy stuff just before I serve. Either way...yummy, light and easy!

Lauren @ Inside My Present said...

Looks delicious! I've never tried toasting the noodles and nuts- I bet that adds great crunch. May have to make this tonight!

Tina said...

healthy and delicious...

Inside a British Mum's Kitchen said...

super flavors!
mary x

Stacie said...

We do a version of this and put cut up chicken tenders in it and call it a meal! yummy!

Stacie said...

We do a version of this but add cut up chicken and call it a meal!

The Mom Chef said...

I've had Asian slaw before and love it, but I've never owned the recipe so thanks very much for sharing this. It looks simple and straightforward. Can't wait to give it a try.

Veronica Gantley said...

What a classic side to enjoy this summer. I have made it many times and never tire of it. Thanks for sharing with us.

The Better Baker said...

OH YUM! I have eaten this dish a few times but have never made it. I love that it starts with a bag of shredded cabbage. =) Wanted you to know I am sharing your cheese danish recipe at my blog today...WOOOHOOO!! Have a good one Friend.

Helen @Helen's Cooking said...

amazingly simple or... simply amazing... or both! Lowe it :-) Thank you for sharing I just love it!

Anonymous said...

Found this recipie last night ad made it this morning! This salad is as delicious as it looks!!! Thanks for sharing!!!

Anonymous said...

I have a recipe almost exactly like this but it uses a bag of Broccoli slaw mix instead of cabbage slaw - YUMMY!

Snowmanlover said...

I MAKE THIS ALL THE TIME BUT USE RICE VINEGAR AND NOT BUTTER OR RED VINEGAR BUT IT IS GREAT WITH THAT RICE FLAVOR BARB!

Anonymous said...

When I had to evenly coat the almonds & noodles together with the seasonings I put it in a zip-block bag....I just shook it up and it coated it all. Just a suggestion for everybody! :)

Anonymous said...

I love this salad. I add a can of drained mandarine oranges and some dried cranberries, also some shredded chicken for a great summer lunch by the pool.

Anne M Hughes said...

Instead of all olive oil, Worcestershire sauce and red wine vinegar... I use a bit of sesame oil with olive oil, soy sauce and rice wine vinegar - It really changes it to more Asian flavor.

Jessica Parlon said...

I can't wait to try this!

Anonymous said...

I would add the dressing before the noodles so the cole slaw would have time to marry with the dressing and then add the noodles right before serving....I want to try this for Super Bowl Sunday....it sounds yummy....thanks for sharing..