Asian Cole Slaw

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1bagcole slaw
2packagesramen noodles (I like Oriental flavor)
1bunchgreen onions, chopped (white parts, too)
1cupalmonds (slivered or sliced)
1cupsunflower seeds
1/2cupvinegar (I used apple cider; rice wine works well, too)
1/4cupsoy sauce
2packagesseasoning from ramen noodles
In 2-quart (or larger) mixing/serving bowl, layer cole slaw, green onions, almonds, sunflower seeds, and crushed ramen noodles. Boil oil, vinegar, sugar, soy sauce, and seasoning packets for a minute or so, then dump over all. At this point, you can leave it as long as overnight. I don't mix it until serving so that the noodles stay kind of crunchy, but the cabbage itself gets nicely marinated.

This is a very forgiving recipe! You can play with the dressing ingredients and amounts if you want, add nuts to taste, whatever! Some people toast the almonds and seeds, too, but I can't taste much of a difference so I skip this step. This recipe is just the way I like it best based on years of trial and error! Enjoy!

Source: Angela K. Marvin
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