Crunchy Asain Slaw {Oriental Coleslaw} Recipe
The only time I indulge in regular coleslaw is when were having fried chicken, fried catfish or pulled barbecue sandwiches. Other than that I usually don't eat it. Crunchy Asian Slaw on the other hand, I could eat any day of the week.
I can't recall the first time I tried this Asian slaw, but more than likely it was at a barbecue or cookout. There are several recipes all over the Internet and contain pretty much the same ingredients, cabbage, shredded carrots, Ramen noodles, slivered almonds and a homemade Asian dressing.
Some recipes have peanut butter and some do not. I do know one thing this slaw is super easy to make and travels well making it the perfect dish for spring and summer, cookouts, barbecues and potlucks.
Everyone who tries this salad always asks for the recipe. Asian Slaw is one of those salads that I could sit and eat the whole bowl all by myself. Instead of using cabbage and shredded carrots I use packaged coleslaw and broccoli slaw mix.
I simplified the recipe even more by using Marzetti's® Simply Dressed Ginger Sesame Vinaigrette instead of a homemade Asian dressing. I love Marzetti's® Asian Sesame Salad Accents, so I substituted that in place of slivered almonds. I think this simplified version turned out fabulous!
Start by preheating the oven to 350-degrees. Break up or crush the Ramen noodles and discard the seasoning packet. Place the Ramen noodles and the salad accents in a single layer on a medium baking sheet. Bake the noodle mixture for 10 minutes or until lightly golden.
Remove from the oven and allow the mixture to completely cool. In a large bowl add the coleslaw, broccoli slaw, green onions, and cooled noodle mixture. Pour the ginger sesame vinaigrette over the mixture and lightly toss.
Garnish with cilantro and serve immediately to retain it's crunchiness.
Easy Crunchy Asian Slaw
- 1 - (3 oz) package oriental or beef Ramen noodles, crushed (discard seasoning packet)
- 1 - (3.5 oz) package Marzetti Asian Sesame Salad Accents
- 3 - cups ready-to-eat coleslaw mix
- 2 - cups broccoli slaw
- 4 - 5 green onions, chopped
- 1 - (12 oz) bottle Marzetti Simply Dressed Ginger Sesame Vinaigrette
- fresh chopped cilantro for garnish, optional
Preheat oven to 350-degrees. Break up or crush the Ramen noodles and discard the seasoning packet.
Place the Ramen noodles and the salad accents in a single layer on a medium baking sheet. Bake the noodle mixture for 10 minutes or until lightly golden.
Remove from the oven and allow the mixture to completely cool.
In a large bowl add the coleslaw, broccoli slaw, green onions, and cooled noodle mixture.
Pour the ginger sesame vinaigrette over the mixture and lightly toss. Garnish with cilantro and serve immediately to retain it's crunchiness.
Servings: 4
Cook's Note: If making this salad to serve at a later time, or to take to a cookout store the cooled noodle mixture in a large zip lock bag until ready to toss and serve.
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