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!
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.
This simple healthy coleslaw is mayo-free, vegetarian and low in calories. It’s quick and easy to make and has a fresh taste the whole family will enjoy!
Simple Healthy Coleslaw
Simple Healthy Coleslaw
2 tbsp olive oil
2 tbsp apple cider vinegar
1½ tsp spicy brown mustard
1½ tsp honey
1½ tsp celery salt
Salt and pepper to taste
2 tbsp slivered almonds (optional)
1 jalapeno pepper, minced
1 green onion, thinly sliced
1 cup red cabbage, thinly sliced
1 cup green cabbage, thinly sliced
⅓ cup grated carrots
In a small bowl, combine oil, vinegar, mustard, honey, celery salt, salt, pepper, almonds, jalapeno pepper and green onion. Set aside
Place red cabbage, green cabbage and carrots in a medium-size mixing bowl. Drizzle oil mixture over the top of the vegetables and toss to coat.
Serve immediately.
3 servings, 124 calories per serving
Hack: Leftovers can be stored in the refrigerator for up to 5 days.
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: Check the produce department for loose carrots so you don’t have to buy an entire bag. If you don’t see them, ask a clerk if they’re available.
Hack: Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.
Hack: Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.
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.
Freshly made dressing makes all the difference in a salad. This creamy coleslaw dressing is so fast and easy, you’ll never buy a bottle off the shelf again!
Did you know? Coleslaw can be traced back to the ancient Romans but seems to have been introduced in its current form by the Dutch who settled New York state.
“I can’t cook” means different things to different people. Whatever that might mean to you…help is on the way! Here are just a few ways to get your cook on!
Help! I Can’t Cook!
It’s a fact. Some people can’t cook. Of course, “I can’t cook” means different things to different people.
Some people can’t cook because they don’t have the means to cook. Maybe they rent a room that doesn’t have kitchen privileges. Maybe they live out of hotel rooms because they travel a lot. Maybe their stove is on the fritz. Or maybe their house did, in fact, come without a kitchen.
Some people can’t cook because, well, they just can’t cook. Maybe they just don’t have the patience, the time or the confidence.
Then there are the people who simply don’t cook. Nope. Not doin’ it.
What shall we do with all these non-cookers who still want to eat a healthy diet? As it turns out, I have a few ideas.
Easy No-Cook Meals And Snacks
Chicken salad — grab some pre-cooked organic chicken and mix with mayonnaise. Jazz things up a bit by adding your favorite mustard, some grapes, walnuts or whatever tickles your fancy!
Peanut butter and strawberry sandwich
Peanut butter and strawberry sandwich — pick up a fresh-baked loaf of bread from your local bakery. Slather on some chunky peanut butter and sliced strawberries. Or smooth peanut butter and apple slices. How about cashew butter and fresh raspberries? There are no rules.
Overnight oats — There are only about a million flavor combinations and it keeps for up to 5 days in your fridge. Win-win!
Tomato, mozzarella and basil — This is exactly what it sounds like it is. Slice up a fresh tomato and top it with slices of fresh mozzarella and some fresh basil. Pair this up with the cooked shrimp you picked up in the frozen food aisle and you’ve got a meal!
Garden salad
Garden salad — It all starts with some bagged lettuce and fresh veggies (get the pre-cut ones to save time!). Toss it up with some mushrooms, nuts, seeds, avocados and/or hard-boiled eggs then top it off with homemade ranch, thousand island or Caesar dressing. Because there’s no such thing as “just a salad”.
Corn Salad — Saw fresh corn off the cob, put it in a bowl with some thinly sliced red onion and radishes then toss it with lemon poppy dressing.
Coleslaw
Coleslaw — Simply mix shredded cabbage, green and/or red, and grated carrots. Make the dressing with 2 tbsp apple cider vinegar, 1 tbsp olive oil, 2-3 tsp sugar and ¼ tsp salt. Ask the produce clerk to cut a head of cabbage so you can buy just a half or a quarter of it.
Fruit salad — A pile of your favorite fruits and berries topped with plain yogurt (mix in a bit of honey and a drop of vanilla, if desired). Use what’s left of the yogurt to make dill dip, which is great for dipping fresh veggies!
Let’s talk for a minute about how handy these are. Not only can this multi-function puppy pressure-cook food in no time flat, but it can also slow cook, steam, sterilize, make yogurt, saute, cook rice, cook eggs and even air fry. It even comes in a mini (3-quart) size so you don’t have to cook for an army.
You can cook just about anything in an Instant Pot. Throw it in there, turn it on and walk away. In case you’re feeling insecure, Instant Pot comes with access to an app that has cooking tips and recipes.
A more cost-effective option in this category is a slow cooker. It doesn’t have as many uses but it will still cook dinner for you. No, it doesn’t come with an app but I can recommend this cookbook!
For around $20, you can own a compact and oh-so-awesome multipurpose cooking tool! It’s easy to use, easy to clean, easy to store and its uses are only limited to your imagination!
Its compact size also makes it ideal for traveling. The non-stick surfaces require very little, if any, oil for cooking, making it a healthier option than some other cooking methods.
Of course, you can grill your sandwiches (the combinations are limitless enough already) but it’s also great for pancakes, french toast, cinnamon rolls, mini pies, cake and omelets.
This magical device was invented in the 1940s and we’ve never looked back. The first home models, introduced in the 1960s, carried a price tag of around $4,000 when adjusted for inflation. Luckily for us, things have changed and we can pick up a decent model these days for right around $100.
Microwaves are not just for reheating last nights’ dinner. You can toast nuts or roast garlic. You can bake a potato or cook it cubed up for potato salad. Pasta, steamed vegetables, winter squash, sweet treats. Yes, you can even cook meat, although you’ll want to do a little research on cooking methods before you attempt that big, beautiful steak.
There are plenty of gadgets available (if you’re a gadget kind of person) but most of the time, you can use whatever microwave-safe dishes you have on hand to achieve the desired effect. Sometimes, all you need is a mug.
You can also find microwaves in many places when you’re on the road. Convenience stores, supermarkets, truck stops and travel centers usually have them for public use. (Remember to be polite and buy a bottle of water or cup of coffee while you’re cooking your lunch!) Microwaves are a standard issue in hotel and motel rooms. There’s also one in the break room at work, although its cleanliness is always in question.
I’m not normally a fan of gadgets that do just one thing but this is my exception because…eggs, man. You can eat them hard-boiled or soft-boiled. You can serve them over toast or tucked in a sandwich.
Garden salads love them. Speaking of salads, so do pasta and potato salads. And what would egg salad be without eggs?
Pickle ‘em, devil ‘em, pair them up with some carbs like rice or spaghetti. Marry hard-boiled eggs and avocado for a super easy low-carb meal that’s loaded with protein, healthy fat and fiber.
Eggs are stuffed full of nutrition and their low price makes them an incomparable value.
Ah, the blender. Underrated, underappreciated, underused. It cries out for your attention. It can do so much more than making Margaritas.
It’s great for all kinds of drinks such as smoothies, milkshakes and frappes, real fruit slushies and frozen coffee.
Make a dessert mousse by blending one avocado, 2 tbsp cocoa, 1½ honey and 1 few drops of vanilla. Then use the blender to make whipped cream to go on top.
Dress up any meal by blending a gazpacho or cucumber soup. Whip up some hollandaise, salsa, hummus or pesto.
Heck, you can even use it to make baby food.
Feeling adventurous? How about some homemade beauty treatments? Why spend money buying an oatmeal mask when you can make your own? How about making some nut butter or almond milk?
Oh, and since you’ve got the blender out, I will take a margarita!
I received a rice cooker as an (unsolicited) gift from a family member. I had never wanted one and I wasn’t sure I would ever even use it. Once again, I’m not a gadget person. I still use the cooking pans I got second-hand from my parents after I got married, which they had received as a present when they got married, over 60 years ago. I just didn’t see the need to cook rice in a rice cooker when my elderly but reliable saucepan works just fine.
Rice Cooker
Except…
…that it’s awesome. And it’s not just for rice. That’s right. I said it. I was pleasantly surprised to find that there were all sorts of one-pot meals I could make in this thing. It times itself, I didn’t have to remember to stir it AND it keeps it warm until I’m ready to eat.
Now, I am a fan of rice so I usually mix in some raw protein and veggies right in with the uncooked rice and water and let it do its thing. Easy-peasy. Here’s the thing, though. It also has a steaming tray that suspends above the rice so I can just as easily cook the meat and veggies separately.
It makes oatmeal, mac and cheese, soups, chili and stewed fruit. You can even use it to bake bread and cakes.
It’s compact, easy to use and easy to clean. It’s versatile like the Instant Pot and slow cooker but with a few differences. It has fewer options than the Instant Pot and cooks faster than the slow cooker. The price range is broad but a basic rice cooker is usually less than $40, similar to that of a basic slow cooker.
That About Sums It Up
Eating Healthy
OK, so that doesn’t really sum it up. There are a lot of different options out there for the cooking challenged and, if you search hard enough, you can learn how to use a curling iron to cook bacon or a clothing iron to make grilled cheese sandwiches. While it seems like either of these options could (technically) work, I’d like to think I’ve put forth the most reasonable choices for people who can’t (or don’t) cook.
What about you? What cooking hacks have worked for you? Let me know in the comments below!
