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CRUNCHY ASIAN SLAW

CRUNCHY ASIAN SLAW

I don’t know about you, but I’m continually challenged to find side dishes my entire family will enjoy. My husband will, literally, eat anything. My two boys … not so much. However, I enjoy making interesting side dishes and we absolutely love having yummy leftovers. While The Best Homemade Coleslaw Recipe is still one of my favorites, I decided to research a few Asian slaw recipes. I developed this Crunchy Asian Slaw recipe that combines my favorite ingredients.

 

The Secret to Crunchy Asian Slaw

 

I first had a version of this recipe at a friend’s house a few years ago. She told me then that the secret to her recipe was super-crunchy ramen noodles and almonds. So, I took her advice to heart. It takes a few extra minutes and a bit of babysitting the oven, but the results are well worth the effort. To start, combine the ramen noodles with the almonds and spread evenly on a baking sheet. Bake for 4 minutes at 400 degrees. Stir and bake another 2 minutes. Continue to stir and bake in 1-2 minute increments until evenly toasted.

 

Crunchy Asian Slaw raman noodle salad recipe

 

Once the ramen and almonds are toasted thoroughly, set aside to cool. Next, shred the cabbage and carrot; add sunflower seeds and peas. I know the bagged slaw from the store is convenient, but lately, I’ve had a difficult time finding it. And when I do, it’s not fresh and it’s expensive. I bought my cabbage from Aldi for $.69. It was the perfect size and was fresh and crunchy! To shred, slice the cabbage in half. Using a knife, cut out the core. Place the cut side down and thinly slice the cabbage. If you don’t like long strands, slice the cabbage again in the opposite direction. I like to rinse it in a salad spinner before adding the other ingredients.

 

Once your salad ingredients are mixed in a large bowl, go ahead and make the dressing. I placed everything in a measuring cup and used my immersion blender to combine. It worked great! If you don’t have an immersion blender, you can use a whisk or a regular blender. Whichever method you choose, be sure to allow the sugar to dissolve before adding the dressing to the salad.

 

Crunchy Asian Slaw raman noodle salad recipe
Crunchy Asian Slaw

 

Keeping it crunchy!

 

Refrigerate the salad, without the ramen/almond mixture, until you’re ready to serve. Right before serving, add the ramen and almonds. Stir thoroughly. If I know we aren’t going to finish the salad in one meal, I often mix just what we’re going to eat with the ramen and almonds. Then, when we have leftovers, our salad is crunchy and not full of soggy ramen!

 

CRUNCHY ASIAN SLAW

Yield: 8

CRUNCHY ASIAN SLAW

Ingredients

    Salad
  • 18 oz. cabbage, shredded
  • 1 carrot, shredded
  • 1/2 cup sunflower seeds
  • 3/4 cup frozen peas
  • 1/2 cup almonds
  • 2 packages ramen noodles, seasoning packets discarded
    Dressing
  • 1/3 cup canola oil
  • 1/3 cup apple cider vinegar
  • 1/2 cup sugar
  • 1 T soy sauce
  • 1/4 t sesame oil

Instructions

  1. Combine the ramen noodles with the almonds and evenly spread on a baking sheet. Bake for 4 minutes at 400 degrees. Stir and bake another 2 minutes. Continue to stir and bake in 1-2 minute increments until evenly toasted. Set aside
  2. In a large bowl, combine cabbage, carrot, sunflower seeds and peas.
  3. Thoroughly mix the dressing ingredients using an immersion blender, whisk or regular blender. Be sure the sugar fully dissolves before pouring it over the salad.
  4. To keep salad crunchy, add the ramen and almond mixture just before serving.
https://www.dishingupdinner.com/crunchy-asian-slaw/

 

 


 






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