Friday, September 16, 2011
Crunchy-Toasty Asian Slaw
There are many different version of this wonderful slaw, which means you should feel free to tweak it to your liking! Warning: it is extremely addicting. The basics are:
1 package of Ramen Noodle Soup, your favorite flavor
1 16 package of pre-shredded cabbage for slaw
1/2 c. slivered almonds
1/4 c. sesame seeds or sunflower seeds
1/4 c. olive oil
1 T. Sesame oil
1/4 c. vinegar (rice or white)
2-3 T. sugar (depending on desired sweetness)
Optional: 3 green onions diced.
Soy sauce if more saltiness needed.
Begin by breaking up package of uncooked Ramen Noodles. I like to do this in a food processor to really get them broken apart really well. You could also put them in a Ziplock bag and whack them with a hammer, or roll them with a rolling pin if you have some aggression that needs venting.
Saute or toast almonds, sesame or sunflowers seeds and crushed uncooked Ramen noodles. (You can do this in an oven or in a big skillet with a little butter and olive oil.)
Pour toasted nuts and noodles over the cabbage in a big bowl. .
Make dressing by mixing flavor packet from Ramen soup, vinegar, sugar and oils. Whisk and pour over nuts, noodles and cabbage. Toss gently.
Check for seasonings and tweak it to taste. Use soy sauce instead of salt should it need a little more saltiness. Some people even add crushed pineapple to this slaw, which I imagine would be delicious.
This is best served within an hour of making, or mix ahead but reserve the crushed toasted noodles for adding last minute, or they tend to get soggy.