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.
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.
1cupcubed potato (one large russet weighing ⅓ pound)
2hard-boiled eggs, chopped
⅓ cupblue cheese (optional)
1tspminced garlic (1 clove)
½tbspspicy brown mustard
1cupchopped tomato (1 large, ½ lb)
6petite dill pickles or cornichons, chopped
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.