Tuesday, April 21, 2015

Asian slaw

I wrote in my last menu plan that I needed to finally get this recipe out into the ether.  I make this Asian slaw probably once a month, usually for a potluck situation.  My mother-in-law requested that I bring it to the family Easter dinner yesterday.  I love bringing it because:  cabbage.  It feeds an army for like fifty cents.  This whole salad probably costs $5 to put together, and it feeds 12 as a side dish, easily.  I also love it because you can make all the three elements in advance (salad base, dressing, crunchy toppings), and just put it all together right before serving.  So, without further ado, please have my recipe for Asian slaw!

Asian Cabbage Slaw

1 small head cabbage, finely shredded
1 carrot, shredded on a box grater
4-5 green onions, finely chopped
1/2 C dried cherries
4 oz sliced almonds
1 package Oriental flavored Ramen noodles
1/4 C sugar (I used sucanat here)
1/4 C rice vinegar
2 T olive oil
2 T sesame oil

Preheat oven to 350.

In a large bowl, toss together the shredded cabbage and carrot, green onions, and dried cherries.

Crush the Ramen noodles inside the package, using the back of a knife or a mallet.  Open the package, remove the seasoning packet, and spread the noodles on a baking sheet, along with the sliced almonds.

Toast the Ramen noodles and almonds for about 5 minutes - watch closely because they will burn fast!

Meanwhile, combine the sugar, vinegar, olive oil, sesame oil, and the seasoning packet from the Ramen noodles in a small mason jar.

Shake shake shake!  Dressing is done.

Pull the noodles and almonds from the oven and allow to cool slightly.  Toss them with the cabbage/carrot/onion/cherry mixture.  Dress it all liberally and serve!

(If I make this ahead of time, I dress the salad mix with about half the dressing, and reserve the rest.  I also pack up the noodles and almonds separately so they stay crunchy.  Combine it all at the last minute and serve!)

Serves 8-12 as a side dish.

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