Crunchy Asian Coleslaw Recipe

I love a coleslaw that crunches with the freshness of cabbage but also from the tastiness of the specialized ingredients. This coleslaw’s toasted nuts and ramen noodles as well as the tang of the soy sauce infused vinegar dressing makes it one of my favorite summer picnic treats.

I was first introduced to this type of a coleslaw from a dear adopted mom back when I lived in Georgia. She served it regularly at large gatherings and picnics and I fell in love. Since then I have made a few adaptions and tweaks of my own in my quest to make it my own. Here is my favorite way to serve it up!

(And don’t forget the Frito-Lay prize package giveaway – ends 9/3/10)

Author/Source:

Tricia @ Onceamonthmom.com

Ingredients:

• 2 Tablespoons butter
• 3 ounce package chicken flavored ramen noodles
• 1/2 cup sunflower seeds
• 1/2 cup vegetable oil
• 1/2 cup white sugar
• 1/3 cup white wine vinegar
• 1 Tablespoon soy sauce
• 1 head of cabbage, shredded or 16 ounce package shredded coleslaw mix
• 1 bunch green onions, chopped

Directions:

Before opening package of ramen noodles, crush the noodles in the package until they are broken into small pieces. In a small skillet warm butter. Add broken ramen noodles (set spice packet aside) and sunflower seeds until lightly browned. Remove from heat and mix with shredded cabbage. In a mixing jar or container mix together vegetable oil, sugar, vinegar, soy sauce and chicken season package from ramen noodles. When ready to serve, toss liquid dressing with coleslaw mixture. (Note: this recipe gets soggy after a bit so waiting until serving time to add dressing is best. It tastes good the next day but will not be crunchy as it was in the beginning.)

Freezing Directions:

Not recommended

Servings: 4-6

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This entry was posted on Thursday, September 2nd, 2010 at 2:00 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.