Asian coleslaw with ramen noodles is a fresh and easy take on a classic picnic dish. It’s low in calories and fat as well as being a handy “make-ahead” salad!
Asian Coleslaw With Ramen Noodles
- ½ head cabbage, shredded (4 cups)
- 1 carrot, shredded
- 1 bunch green onions, sliced
- 1 block of ramen noodles, uncooked (2 oz)
- Toasted sesame seeds (optional)*
- Toasted sunflower seeds (optional)*
- ¼ cup rice wine vinegar
- ¼ cup soy sauce
- 2 tbsp sugar
- 1 tbsp sesame oil
- 2 tbsp olive oil
- ⅛ tsp ground ginger
- ⅛ tsp garlic powder
- ⅛ tsp black pepper
- Combine ingredients for the dressing and mix until the sugar dissolves. Set aside.
- Place cabbage, carrot and green onions in a gallon-sized zippered storage bag. Add dressing to the bag and shake the bag to incorporate ingredients.
- Seal the bag tightly and store the coleslaw in the bag for at least 24 hours.
- Several hours before serving, coarsely crush ramen noodles and toss them into coleslaw. This can be done up to 6 hours in advance for soft noodles or 1 -2 hours in advance if you want the noodles to retain some crunch.
- Sprinkle with sesame and/or sunflower seeds before serving, if desired.
- *To toast seeds: lay them in a single layer On a baking sheet. Bake at 350℉ for 8 minutes or until lightly browned. *or* In a glass pie pan. Microwave at 1-minute intervals until lightly browned. *or* In a skillet on the stovetop. Cook over medium-low heat for 4-6 minutes. –For all methods, shake or stir several times for even browning.
- Hack: Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need. They’ll wrap the leftover pieces and put it back on the shelf for sale.
Did you know? Cabbage is part of the cruciferous collection of vegetables that are associated with lowering the risk of some types of cancer.
Please check out my article for more health benefits of cabbage as well as some great recipe ideas.