My version of Asian slaw.

This salad is a crowd pleaser and one that is frequently requested by my friends. I decided to create my own dressing for this because the recipe I was using previously used the spice packet from the ramen noodles and I never felt good about using it because it’s filled with MSG and sodium. My dressing was better on all levels.

You can do this a couple of different ways. When money is tight I chop all the ingredients individually. If not then I just buy the bags of coleslaw and the broccoli slaw. Either way you do it is fine as long as you end up with the same quantity of cabbage mixture. I make a lot because it’s so popular and I can eat it for several days running.

In a large skillet cook the following mixture until it becomes golden brown then let cool completely.
¼ stick of butter
2 packages of Ramen Noodles,
½ cup of unsalted peanuts,
1 tbsp sesame seeds

While mixture is browning, mix together the following in a large bowl:
1 small white cabbage finely chopped
½ of a small red cabbage finely chopped
2 large carrots julienned
2 bags of broccoli slaw
½ cup cilantro chopped
4 green onions chopped
1 cup white raisins

Dressing
Whisk together ingredients until very well combined. I use a container I can shake to insure the sugar dissolves.
¼ cup apple vinegar
¼ cup brown sugar
¼ cup canola, grapeseed or vegetable oil
1 tbsp hoisin sauce
1 tbsp sesame oil
1 tbsp soy sauce
½ tsp fish sauce
1 tsp Srirache hot sauce (optional – you can also use cayenne powder)
1tsp fresh grated ginger
1 tsp garlic powder

Once you have all the ingredients ready, mix in the dressing until veggies are thoroughly coated. Let slaw set in the fridge for at least an hour before you add the crunchy mixture and only right before you serve it.

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