Crunchy Asian Slaw Recipe {Summer Salad Series}
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Hey everyone! It’s Saturday, which means another delicious summer salad recipe. Please welcome Sarah from How I Pinch a Penny with her delicious Asian Coleslaw Recipe (I’ve had similar versions before, it’s ALWAYS a hit at parties!)
Crunchy Asian Slaw
If you are looking for a mayo-free delicious slaw to take to your next picnic or potluck, look no further– you’ve found my favorite recipe for Crunchy Asian Slaw. A spin on your typical coleslaw, this recipe has zero mayonnaise and a surprising twist of toasted almonds and black sesame seeds. Something about the sweet, crunch, yet savory marriage of this recipe makes me want to make it all the time.
Don’t like traditional coleslaw? This recipe is completely different from your grandmother’s recipe and will make you sing the praises of cabbage. Who knew ramen noodles could taste SO GOOD?!
Ingredients
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1 Package cole slaw mix
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3-5 green onions, chopped finely
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3 Tablespoons Black Sesame Seeds
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1/2 cup sliced almonds, toasted
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1/3 cup salad oil (grape seed
or canola is fine) -
3 Tablespoons rice or white vinegar
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1/2 teaspoon salt
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1/4 teaspoon pepper
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2 Tablespoons sugar
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1 Package Oriental flavored ramen noodles, crushed
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Season packet from the noodles
In a dry pan toast the almonds over medium heat, tossing every few minutes until they are golden brown. You will know they are finished toasting when they the aroma of toasted almonds over takes you and you are willing to burn your fingers to eat them straight from the pan. But you will not burn your fingers eating them straight from the pan because you are smarter than that.
In a large bowl add the coleslaw mix, black sesame seeds, chopped onions and toasted almonds. Toss to combine.
Whisk together the oil, vinegar, salt, pepper, sugar and seasoning packet from the ramen noodles.
Or make you life easy (and, let’s face it, extra pretty) and shake them all together in a mason jar
.
Just before serving toss the dressing with the cabbage mixture and top with the crushed ramen noodles.
The longer the salad sits, the softer the cabbage and the almonds become. I like this salad nice and crunchy so the closer to service that you can toss this together, the better.
I hope you enjoy this Crunchy, Asian Slaw. Let me know what you think!
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Sarah is the author of How I Pinch a Penny and is a married mother of 3 small children. She is always in search of a better or lower cost way to go through life. She finds excellent deals and creative ways to save money around the home. Sarah loves to share her experiences and teach through video. Here’s a few places you’ll find Sarah, be sure to say hello!
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