Sunday, May 21, 2017

Asian Cole Slaw

Asian Cole Slaw is a summer favorite.  The crunchies are the best.  We made this today along side some Teriyaki Chicken Legs and Fried Rice.

Asian Cole Slaw


  • 1 head napa cabbage (we used reg)
  • 1 bunch minced green onions
  • 1/3 cup butter
  • 1 (3 ounce) package ramen noodles, broken
  • 2 tablespoons sesame seeds 
  • 1 cup slivered almonds
  • 1/4 cup seasoned rice vinegar
  • 3/4 cup vegetable oil
  • 1/2 cup white sugar
  • 2 tablespoons soy sauce


  1. Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
  4. Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
  5. Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.

1 comment:

  1. Sounds delicious! Thanks for sharing on the What's for Dinner link up!


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