Asian Coleslaw With Ramen Noodles

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

Asian Coleslaw With Ramen Noodles

Course Salad
Servings 4
Calories 192 kcal

Ingredients
  

  • 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)*

Dressing:

  • ¼ cup rice wine vinegar
  • ¼ cup soy sauce
  • 2 tbsp sugar
  • 1 tbsp sesame oil
  • 2 tbsp olive oil
  • tsp ground ginger
  • tsp garlic powder
  • tsp black pepper

Instructions
 

  • 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.
Keyword Asian cuisine, Asian food, Asian side dish, buffet, cabbage, cold side dish, cole slaw, coleslaw, make ahead, picnic food, salad, vegan, vegetarian

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.

Caprese Salad with Balsamic Reduction

 

Caprese Salad with Balsamic Reduction

Caprese Salad with Balsamic Reduction

 

2 cups grape tomatoes, sliced in half (12 oz)

2 cups mozzarella pearls (8 oz)

¼ cup fresh basil leaves

3 tbsp balsamic reduction

Salt to taste

Pepper to taste

 

Place tomatoes and mozzarella pearls in a bowl.  Tear basil leaves and sprinkle over top.  Toss with balsamic reduction, salt and pepper.

Serve immediately.  Store leftovers in the refrigerator for up to 3 days.

 

4 servings, 230 calories per serving

 

Fresh Pasta Salad with Peas

Pasta salad with peas is one of my all-time favorite summer sides. It’s cool and refreshing on a hot day! What’s your favorite summer “go-to”?

Pasta Salad with Peas

Pasta Salad with Peas

Course pasta, Salad, side
Servings 4
Calories 230 kcal

Ingredients
  

  • 1 cup rotini pasta, uncooked
  • ½ cup frozen peas
  • ¼ cup pasta water
  • 2 tbsp oil-based Italian salad dressing*
  • 2 tbsp fresh onion, minced
  • ½ cup mayonnaise
  • 1 tsp apple cider vinegar
  • 1 tsp Worcestershire sauce
  • 1 tsp sugar
  • ½ tsp black pepper
  • ¼ tsp salt

Instructions
 

  • Bring one quart of water to boil in a medium saucepan over high heat. Add pasta and boil until al dente, about 7 minutes or according to package directions. Add peas in the last minute of cooking.
  • Drain pasta, reserving ¼ pasta water.  Do not rinse.
  • Place pasta in a bowl or sealable plastic bag.  Add pasta water and Italian salad dressing and place in the refrigerator overnight.
  • Drain pasta and return to bowl.
  • In another small bowl, mix onion, mayonnaise, vinegar, Worcestershire sauce, sugar, pepper and salt. Toss with cooled pasta and peas. Refrigerate until the salad is well chilled.
  • *Use olive oil, if desired.
  • Hack: Store tightly covered leftovers in the refrigerator for up to 5 days.
Keyword cold side dish, easy, green peas, pasta, rotini, salad, vegetarian

Did you know?  Traditional “white” pasta has gotten a bad rap lately but there are plenty of healthier alternatives out there, either with carbs or without!

Use this homemade Italian salad dressing for the overnight soak!

Fresh Lemon Turmeric Dressing

Take your salad game to the next level with this lemon turmeric dressing! It’s just as good on cooked vegetables to help those picky eaters to eat healthier!

Lemon Turmeric Dressing

Lemon Turmeric Dressing

(Courtesy: Penny Jacques)
Course Salad
Servings 2 tbsp
Calories 165 kcal

Ingredients
  

  • ¼ cup lemon juice
  • ½ clove garlic, minced (½ tsp)
  • 1 tsp Dijon mustard
  • ¼ tsp ground turmeric*
  • ¼ tsp salt
  • tsp black pepper
  • ½ cup olive oil
  • ½ tbsp fresh ginger, grated

Instructions
 

  • Combine all ingredients using an immersion or countertop blender.  Store in a tightly sealed container in the refrigerator.
  • *Turmeric stains anything it touches so use caution!
  • Hack:  Do you know that you can freeze fresh ginger root?  Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it!  Simply place in a sealed freezer bag or container and pop it in the freezer.
Keyword cold side dish, healthy, homemade, lemon, oil-based, salad, salad dressing, turmeric, vegan, vegetarian

Did you know? Turmeric has many health benefits, which makes it an excellent addition to your diet!

Suggestion:  Try this with warm vegetable salad!

Colorful And Creamy Broccoli Coleslaw

Creamy broccoli coleslaw is a tasty and colorful twist on a summer classic! Serve it with grilled ribs, bbq chicken, sandwiches or all by itself!

Creamy Broccoli Coleslaw

Creamy Broccoli Coleslaw

Course Salad, Side Dish
Servings 2
Calories 257 kcal

Ingredients
  

  • 1 cup red cabbage, shredded (about ⅛ head)
  • 1 cup broccoli florets, cut into small stalks
  • ½ cup raisins
  • ¼ cup matchstick carrots
  • ½ cup coleslaw dressing

Instructions
 

  • Toss all ingredients in a small bowl. Serve immediately.
  • Hack: Cabbage, broccoli and carrot mixture can be made ahead and stored in a tightly sealed bag or container for up to 5 days. Add raisins and dressing when ready to serve.
  • Hack: Check the produce department of your local grocery store for pre-cut broccoli florets to avoid having to buy an entire head. You may also be able to find them in the salad bar.
  • 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.
  • Hack: Matchstick carrots can be found in the packaged section of the produce department or on the salad bar. Freeze any leftover carrots for use in cooking.
Keyword barbecue sides, broccoli, cold side dish, cole slaw, cole slaw dressing, coleslaw, coleslaw dressing, picnic food, raisins, red cabbage, salad, vegetable side dish

Did you know?  Cabbage is part of the cruciferous collection of vegetables that are associated with lowering the risk of some types of cancer.

Suggestion: This dish pairs perfectly with Slow Cooker Barbecue Pulled Pork!

Suggestion: Use any leftover cabbage to make this roasted red cabbage and shrimp recipe or Oven Braised Pork Roast with Red Cabbage and Leek!

Best Creamy Potato Salad Recipe

This lighter, brighter recipe for a classic side will be a hit with the whole family! It’s the best creamy potato salad you’ve ever had!

Best Creamy Potato Salad

Best Creamy Potato Salad

Course Side Dish
Servings 4
Calories 253 kcal

Ingredients
  

  • 1 cup cubed potato (one large russet weighing ⅓ pound)
  • 2 hard-boiled eggs, chopped
  • 3 tbsp sour cream
  • 3 tbsp mayonnaise
  • cup blue cheese (optional)
  • ¼ cup chopped onion
  • 1 tsp minced garlic (1 clove)
  • ½ tbsp spicy brown mustard
  • ¼ tsp paprika
  • ½ tsp black pepper
  • ½ tbsp pickle juice
  • 1 cup chopped tomato (1 large, ½ lb)
  • 6 petite dill pickles or cornichons, chopped

Instructions
 

  • Boil potato cubes until tender but still holding together (5-6 minutes). Drain and add to a bowl, along with the chopped eggs.
  • While the potatoes are cooking, mix sour cream, mayo, blue cheese, onion, garlic, mustard, paprika, pepper and pickle juice.
  • Pour ½ of dressing over hot potatoes and egg. Toss to coat. Cover and refrigerate until completely cool, 60 - 90 minutes or overnight. Cover and refrigerate remaining dressing.
  • After salad is done chilling, add tomatoes, pickles and the remainder of the dressing. Toss to coat and serve.
Keyword blue cheese potato salad, buffet food, cold side dish, creamy potato salad, picnic food, potato salad, potato side dish, potatoes, side dish

Many have come to think of potatoes as The Bad Guys because of their carb content but they are also packed with nutrition!   They’re low in cost, can help regulate blood sugar and improve digestive health!

Suggestion: Hard-boiled eggs keep in the refrigerator for one week so consider making a few extra while you’ve got the water rolling! They make a great snack alone, pickled, deviled or in egg salad.

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