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Crunchy Asian Slaw
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What Can I Bring?
Southerners love slaw. It just goes so well with our barbecue and fried chicken and just about anything we can grill in the back yard. But it seems AJC readers really love this so-called "Asian slaw" that involves crunchy, broken ramen noodles, rice wine vinaigrette and any number of variations. This version is from Cary Labrum Davis, who said when she first encountered this, "I found myself forgoing dessert and going back for seconds and thirds of this salad!" (shown above left). We received versions of this slaw from several other readers as well, including Sharon's Broccoli Slaw (shown above right).
Dawn Shipp says her friend Sharon Moore first brought this slaw to her house. Now it's a standard for Shipp, and if you like sweet, crunchy salads, it's likely to become a favorite of yours, too.
Perfect for: Memorial Day cookouts, potlucks, picnics.
Make and take: Large plastic bowls with airtight lids are ideal. You can always take more attractive bowls for serving. Enamelware bowls are especially festive and practical for outdoor events.
Hands on time: 10 minutes Total time: 10 minutes Serves: 10
Ingredients:
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1/3 cup rice wine vinegar
1/4 cup granulated sugar
2 teaspoons salt
1 teaspoon pepper
1 cup vegetable oil
2 10-ounce packages angel hair coleslaw mix
8 green onions, thinly sliced
3/4 cup sliced almonds, toasted
1/2 cup sesame seeds, toasted
2 packages ramen noodles, uncooked and crushed
FOR SHARON'S BROCCOLI SLAW:
1 10-ounce bag broccoli slaw mix
3 ounces dried cranberries
3/4 cup Marzetti coleslaw dressing
1 cup cashews
Instructions:
For Crunchy Asian Slaw:
In a medium mixing bowl, combine the rice wine vinegar, sugar, salt and pepper. Then drizzle in the oil, whisking as you go, until it is well-incorporated. Set aside.
In a large bowl, combine the coleslaw mix, onions, almonds, sesame seeds and broken ramen noodles. Drizzle with the dressing and toss until well-combined. Refrigerate until serving.
For Sharon's Broccoli Slaw:
In a large mixing bowl, combine the broccoli slaw mix, the cranberries and dressing until well-combined. Chill until ready to serve. Just before serving, stir in the cashews.
In a medium mixing bowl, combine the rice wine vinegar, sugar, salt and pepper. Then drizzle in the oil, whisking as you go, until it is well-incorporated. Set aside.
In a large bowl, combine the coleslaw mix, onions, almonds, sesame seeds and broken ramen noodles. Drizzle with the dressing and toss until well-combined. Refrigerate until serving.
For Sharon's Broccoli Slaw:
In a large mixing bowl, combine the broccoli slaw mix, the cranberries and dressing until well-combined. Chill until ready to serve. Just before serving, stir in the cashews.
Notes:
Among the variations for Crunchy Asian Slaw: the addition of shredded chicken and sunflower seeds. Some like to add a broccoli slaw mix with the angel hair cabbage. Some like to use sesame oil instead of vegetable oil (I'd recommend going half and half). Some use cider vinegar instead of rice wine vinegar, and another adds a splash of balsamic. Start with the first recipe and then tinker to your liking.
Nutrition:
Crunchy Asian Slaw:
Per serving, based on 8: 422 calories (percent of calories from fat, 75), 5 grams protein, 23 grams carbohydrates, 4 grams fiber, 37 grams fat, no cholesterol, 558 milligrams sodium.
Sharon's Broccoli Slaw:
Per serving, based on 8: 178 calories (percent of calories from fat, 69), 3 grams protein, 11 grams carbohydrates, 2 grams fiber, 14 grams fat, 8 milligrams cholesterol, 109 milligrams sodium.
Per serving, based on 8: 422 calories (percent of calories from fat, 75), 5 grams protein, 23 grams carbohydrates, 4 grams fiber, 37 grams fat, no cholesterol, 558 milligrams sodium.
Sharon's Broccoli Slaw:
Per serving, based on 8: 178 calories (percent of calories from fat, 69), 3 grams protein, 11 grams carbohydrates, 2 grams fiber, 14 grams fat, 8 milligrams cholesterol, 109 milligrams sodium.
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