Looking for a crowd pleasing side dish? This is one for sure. It is different than traditional sides, a slaw with a little Asian flair. Great to go with the sandwiches you make from all the holiday leftover ham or turkey. I will eat it as a snack, that is, if it does not disappear from the refrigerator when I am not looking.
The recipe has been in my family for years. A friend gave it to my mom. I have no idea where the friend got the recipe. My mom has made this on numerous occasions to bring to potluck meals. I have made it many times also. Each time we take it somewhere the bowl comes back empty. What better sign to show you brought something yummy? All gone!
Making Asian Slaw is easy. Toast some almond slices, crush some noodles, chop some green onions, and whisk the dressing. Layer it up, pour it on, chill it, and you are done. Oh, there is a final bit of tossing at the very end. You have to get all the goodies mixed up together. It does make a colorful and tasty dish.
Enjoy it now for something different the holiday season. You will want to make it again, especially for a light side during the summer. Pack it in Chinese take-out boxes for a picnic. Oh yes, the mere thought of summertime and picnics can brighten even the coldest winter day. How about an indoor picnic by the fire? Do you bring a bit of summer into your winter?
2 packages (3 ounces each) Oriental flavor Ramen Noodle Soup Mix
1 package (16 ounces) cole slaw mix
¾ cup sliced almonds, toasted
¾ cup roasted and salted sunflower kernels
1 bunch green onions, thinly chopped (use white & some of green part)
⅓ to ½ cup sugar
¾ vegetable or canola oil
⅓ to ½ cup white vinegar
Remove flavor packets from soup mix and set aside. Crush noodles. Place crushed noodles in the bottom of a large bowl or food storage container. Top noodles with slaw mix. Sprinkle almonds, sunflower kernels, and green onions on top. In a small bowl, whisk together contents from flavor packets with oil, ⅓ cup sugar and ⅓ cup vinegar. Taste vinaigrette and add more sugar or vinegar to taste. Pour vinaigrette over slaw. Cover and chill for 24 hours. Toss to combine before serving. Refrigerate leftovers.
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