Satisfying Summer Salads: Asian-Inspired Cole Slaw

We had a nice break from the three-digit temperatures, and one evening, I considered wrapping up in an afghan and making a bowl of hot soup. However, temps are again rising, so I am back to salads. (Check out my earlier blog on Salad Days of Summer)

Sure, I know this recipe is far from new. I can remember when I had to chop the cabbage as cole slaw in a bag wasn't "invented" yet or at least not available where I shopped. But something about it makes it rather timeless, and you can get creative with it and make it your own. Just because a recipe is "old" doesn't mean it can't taste good. 

You can make it your own with additional ideas: sliced celery (cut on the bias), canned tangerines (drained), chopped cilantro, sesame seeds, and peanuts instead of almonds. Give it some extra protein by adding about 1/2 cup (or more) of shredded chicken

For additional flavor, toast the almonds in a dry pan on the stove. Caution: The almonds can burn easily, so once you smell them, you are a few seconds late taking them off the heat. Also, crumble the dry top ramen in the same pan and allow the dry, broken noodles to toast lightly. Let almonds and ramen cool before adding them to the coleslaw mixture.

Ingredients:                                                                                                                                

1 bag coleslaw mix or broccoli slaw (About three cups, 14-16 oz)

1/4 cup sliced almonds, toasted

1 pkg chicken Top Ramen (not prepared)

2-4 green onions, chopped

1/4 cup green pepper, chopped

Dressing (Blend to taste):

3-4 tablespoons seasoned rice wine vinegar

2 tablespoons vegetable or canola oil (No oil at all, add an extra TBSP of vinegar)    

1 tablespoon white cane sugar, or to taste (may use Stevia)

Splash of sesame seed oil

Add the bag of coleslaw, the remaining vegetables, dry broken noodles, and almonds to a mixing bowl. Sprinkle the dry flavor packet over the vegetable-noodle mixture. Blend to taste vinegar, oil, sugar, and sesame seed oil in a small bowl and add to the coleslaw. Mix well.

This is an easy salad to make ahead of time. The longer it sits, the better, as the noodles become softer. Pairs well with other Asian-inspired foods and tops well on a BBQ pork sandwich. 

Stay cool, my friends.