Coleslaw is a mainstay at our house but this Asian-style slaw is a yummy variation. |
Make ahead tip: Prepare dressing and refrigerate for several days. Shred cabbage and carrots, bag and store in refrigerator. Toast sesame seeds several days in advance and store at room temperature.
Asian-style Slaw
Dressing:
1 1/2 tablespoons rice wine vinegar
1/2 teaspoon sesame seed oil
2 tablespoons granulated sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 seasoning packet from 3 oz.pkg. ramen noodles
1/3 cup vegetable (canola) oil
Base:
Toasting sesame seeds in a small skillet. |
2 carrots, peeled & shredded
Additions:
1 (3 oz.) pkg. ramen noodles, crushed
2 tablespoons toasted sesame seeds (add seeds to a
small skillet; heat over medium heat under they begin to
turn golden brown; stir while toasting)
2 to 3 tablespoons toasted sunflower seeds
- Dressing: Combine ingredients, except for vegetable oil, and mix thoroughly. Drizzle in vegetable oil, whisking as it is added.
- Salad: About 15 to 30 minutes before serving, combine shredded cabbage, carrots, and crushed ramen noodles.
- Toss with dressing to coat evenly.
- Top with toasted sesame and sunflower seeds.
Recipe without photos . . .
Asian-style Slaw
Dressing:
1 1/2 tablespoons rice wine vinegar
1/2 teaspoon sesame seed oil
2 tablespoons granulated sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 seasoning packet from 3 oz.pkg. ramen noodles
1/3 cup vegetable (canola) oil
Base:
4 cups finely shredded cabbage
2 carrots, peeled & shredded
Additions:
1 (3 oz.) pkg. ramen noodles, crushed
2 tablespoons toasted sesame seeds (add seeds to a small skillet; heat over
medium heat under they begin to turn golden brown; stir while toasting)
2 to 3 tablespoons toasted sunflower seeds
1 1/2 tablespoons rice wine vinegar
1/2 teaspoon sesame seed oil
2 tablespoons granulated sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 seasoning packet from 3 oz.pkg. ramen noodles
1/3 cup vegetable (canola) oil
Base:
4 cups finely shredded cabbage
2 carrots, peeled & shredded
Additions:
1 (3 oz.) pkg. ramen noodles, crushed
2 tablespoons toasted sesame seeds (add seeds to a small skillet; heat over
medium heat under they begin to turn golden brown; stir while toasting)
2 to 3 tablespoons toasted sunflower seeds
- Dressing: Combine ingredients, except for vegetable oil, and mix thoroughly. Drizzle in vegetable oil, whisking as it is added.
- Salad: About 15 to 30 minutes before serving, combine shredded cabbage, carrots, and crushed ramen noodles.
- Toss with dressing to coat evenly.
- Top with toasted sesame and sunflower seeds
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