This is one of the staple side dishes at our house, especially in the summer. Nice and cool, this coleslaw has a nice little kick to it thanks to the Fiery Garlic Sea Salt and the Chile packet from the ramen noodles. If you want to scale back the heat a bit, just use regular salt and chicken flavored ramen noodles and even the mildest of palettes can handle it.
Appetizers
4
15 undefined minutes
8 undefined minutes
Matthew Potter
Perfect for hot summer days, this fresh and cool coleslaw compliments grilled chicken or fish as well as any Asian dish.
8 oz shredded cabbage
5 green onions, chopped
1 package Chile flavored Ramen noodles,crushed - seasoning reserved
1/4 cup sliced almonds
2 tablespoons sesame seeds
2 tablespoons vegetable oil
3 tablespoons white wine vinegar
2 tablespoons white sugar
1/2 teaspoon Fiery Garlic Sea Salt
fresh ground pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, whisk together the oil, vinegar, sugar, ramen noodle spice mix, salt and pepper to create a dressing.
Place sesame seeds and almonds in a single layer on a medium baking sheet. Bake in the preheated oven 10 minutes, or until lightly brown.
In a large salad bowl, combine the cabbage, green onions and crushed ramen noodles. Pour dressing over the cabbage, and toss to coat evenly. Top with toasted sesame seeds and almonds.
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