Yesterday, as part this flashback series, I shared one of my favorite warm weather snacks. Today, I’m going to unearth this one from the archives so I can share with you my favorite Asian slaw salad. It is made at least once a week at our house once the weather turns warm because it goes with just about anything we grill!
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Ok, you know I’m all about sharing with you tasty {but easy} recipes! I’m bringing this one out just in time for all the upcoming Spring and Summer picnics and potlucks. Why?
Because it P-E-R-F-E-C-T for them.
It’s an easy to throw together salad that holds up well!
What do you need to make it?
Cabbage (I use a mixture of napa and green. Or, when I’m lazy, I just pick up a bag of cole slaw mix)
1/2 cup slivered almonds
Green onions
Sesame seeds
1 package of oriental flavored ramen
1/3 cup rice vinegar
2 Tbsp sugar
1 Tbsp sesame oil
Now, let’s get cooking!
The first thing I do is turn is the oven on to 325 degrees. This way, I can toast my almonds and sesame seeds while I chop up my cabbage. Somewhere between 5-10 minutes is usually good on both the nuts and seeds.
I rinse my cabbage before I chop it {of course} but then also rinse and spin it after it is chopped.
Green onions get sliced up.
Now, take out the ramen seasoning packet and break up the noodles into small pieces.
In big bowl, toss together the cabbage, nuts, seeds, green onions and ramen noodles.
**Whenever I plan to serve this more than 30 minutes after I make it, I toss the green onions into the cabbage but keep that separate from the other ingredients. I go ahead and combine the nuts, sesame seeds and ramen too.**
Now, it’s dressing time! Mix your ramen seasoning packet, rice vinegar, sugar and sesame oil. Give it a good whisking {or shaking if you prefer}.
Now, about 30 minutes or so before you are ready to serve this deliciousness, toss it all together.
- Cabbage (I use a mixture of napa and green. Or, when I'm lazy, I just pick up a bag of cole slaw mix)
- ½ cup slivered almonds
- Green onions, chopped
- Sesame seeds
- 1 package of oriental flavored ramen
- ⅓ cup rice vinegar
- 2 Tbsp sugar
- 1 Tbsp sesame oil
- Chop the cabbage.
- Preheat oven to 350 degrees. Place slivered almonds on baking sheet and bake for 5 minutes or until toasted.
- In a small bowl, mix the ramen seasoning package, rice vinegar, sugar and sesame oil until well combined.
- In a large bowl, toss the cabbage, almonds, green onions, sesame seeds and the ramen noodles, broked into pieces, until well combined.
- Pour dressing over salad mixture and toss to combine.
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Update: This is still a family {and friend} favorite! I am so looking forward to this Asian slaw salad making its way back into our menu rotation again now that the weather is warming up.
We’ve even tossed in some shredded chicken and made this a main course too. YUMMY!
Yum! I really love Asian Slaw Salad!
This is going to be a must-try! I’ve made something similar, but have never thought to toast the seeds! Thank you for sharing this recipe, I found you by way of Lil Luna’s Link Party.
Thanks so much for coming by! Toasting the seeds (and nuts) makes it so much better! Definitely give it a try.