Asian salads are among my favorites because they typically have all these fun, crispy, crunchy, salty goodies, and dressings that are tasty but not all heavy and creamy. And my friend Sally's Oriental coleslaw is one of the best that I've tasted.
Fun, crispy, crunchy, salty goodies: Check. Dressing that is tasty but not heavy and creamy: Check.
Plus, it's pretty. (Just like Sally.)
This makes a big batch, so it's perfect for potlucks. You can pack the ingredients separately and toss together right before serving.
Sally's Oriental Coleslaw
Makes 10-12 servings
1 package beef-flavored ramen noodles, seasoning packet reserved for dressing
1 1-pound bag of coleslaw mix
1 cup slivered almonds
1 cup sunflower seeds
3 scallions, sliced
Seasoning packet from ramen noodles
1/3 cup vinegar (I used white wine vinegar)
1/2 cup oil, such as vegetable oil
1/2 cup sugar
1 teaspoon toasted sesame oil (optional)
1. Preheat oven to 350 degrees F.
2. Crumble ramen noodles onto a baking sheet. Toast in oven until golden, about 7-10 minutes.
Just for kicks, I threw in the almonds, too. Because I love me a toasted almond.
3. Combine coleslaw mix, almonds, sunflower seeds, and scallions in a large bowl.
4. In a small jar, combine seasoning packet, vinegar, oil, sugar, and dark sesame oil. Shake until well combined.
5. Just before serving, toss the salad with the dressing and the ramen noodles.