November 3, 2011

Crunchy Asian Slaw

This slaw is always a big hit. It's got a secret ingredient that often surprises people, Ramen Noodles. Uncooked Ramen Noodles! Don't knock it till you try it. They add a perfect crunch. Unless of course you make a big giant batch like I do, that lasts a few days, then the noodles aren't so crunchy anymore but still quite good.

Crunchy Asian Slaw (click here for printable recipe)

1 envelope Italian Dressing Mix (I've used the bottled dressing before and it's worked fine)
1/2 cup sugar
2 Tablespoons soy sauce
2 packages Ramen Noodles 
2 packages coleslaw blend (cabbage slaw mix can be found with the bags of mixed salad)
4 green onions, sliced
1/2 cup roasted sunflower kernels
1/2 cup sliced almonds, toasted

1.) Prepare dressing mix in small bowl as directed on envelope. Whisk in sugar and soy sauce.
2.) Break noodles into small pieces and place in large bowl. Discard the seasoning packet or reserve it for a later use. 
3.) Mix the coleslaw blend, onions, sunflower kernels and almonds with the noodles and pour the dressing over top. Toss to Coat.

Let me know what you think of this slaw!

I'm pleased with this bowl that recently came out of the kiln, I like the color!

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