Asian Slaw with Almonds and Crunchy Noodles

This is such a great salad. It’s always a crowd pleaser.

Now don’t fret when you read the recipe. It has butter in it. Yes, I agree it is a little crazy to have butter involved with a dish which may be viewed as a salad, but let’s face it; everyone needs a little “Paula Deen” in their life. If it’s good with a little butter…add a little more.

I usually make this slaw with 2 packages of coleslaw mix, but broccoli slaw was on sale this week, so I substituted a package of that for one of the packages of coleslaw. Believe me, if you make this recipe, you’re gonna be happy you used the butter.

Also, I’ve added an “optional ingredients to both of the following recipes, because it is good with the bare essentials, so to speak, but it can be jazzed up here and there by adding a few more ingredients. I opted to add julienned red pepper this time.

2 packages {no dressing} coleslaw mix {or 1 coleslaw, 1 broccoli slaw}
1 small bunch of cilantro, stems removed, coarsely chopped
4 green onions, sliced
1/2 cup sliced almonds
2 packages ramen noodles
3 Tablespoons butter

Optional Slaw Ingredients:
Extra shredded carrots
Sliced bell pepper {any color, but red would be nice}
Edamame beans
Pea sprouts
Water chestnuts
Nuts, of any kind
Sunflower seeds

Before opening the packages of Ramen noodles take a rolling pin {or another smashing utensil} and break up the noodles. Open and discard the seasoning packets.
In a medium sauté pan over medium heat melt butter. Add the ramen noodles and almonds and sauté until golden, about 10 minutes, stirring often. Pour the noodles and nuts onto a baking sheet lined with paper towels and let cool.
Combine all ingredients for slaw in a large bowl. Toss with dressing. Add cooled noodles and almonds and toss again. Serve immediately. The longer it sits, the more the noodles will lose their crunch and they are what make this slaw.

For the Dressing:
2 Tablespoons low sodium soy sauce {or regular and omit the pinch of salt}
1 & 1/2 teaspoons sesame oil
2 teaspoons granulated sugar or honey
2 teaspoons rice wine vinegar or red wine vinegar
1/4 cup extra virgin olive oil
Squeeze of lemon or lime
A pinch of salt

Optional Dressing Ingredients:
Finely minced ginger
1 Tablespoon peanut butter or tahini



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