Asian-style Slaw

Coleslaw is a mainstay at our house but
this Asian-style slaw is a yummy variation.

Our firecracker-popping 4th of July menu consisted of Barry smoked ribs, potato salad, pickled beets, cracked wheat berry bread, Boston Baked Beans, blackberry crisp, and Asian-style Slaw. 
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.

  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. Dressing: Combine ingredients, except for vegetable oil, and mix thoroughly. Drizzle in vegetable oil, whisking as it is added.
   
2. Salad: About 15 to 30 minutes before serving, combine shredded cabbage, carrots, and crushed ramen noodles.
3. Toss with dressing to coat evenly.
4. 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. Dressing: Combine ingredients, except for vegetable oil, and mix thoroughly. Drizzle in vegetable oil, whisking as it is added.
2. Salad: About 15 to 30 minutes before serving, combine shredded cabbage, carrots, and crushed ramen noodles.
3. Toss with dressing to coat evenly.
4. Top with toasted sesame and sunflower seeds