Ramen Coleslaw
(+2 rating, 1 votes)
Loading...
Print This Recipe
Before my job as a full-time mommy and a part-time food blogger, I worked in merchandising for a direct marketing company. One of my favorite parts of the job was working with Claire Vorauer from Stack Resources. Claire guided me through China on work trips and worked with me during several life-changing events, including my wedding and the birth of my first son. She is one of those special people who lights the world with her welcoming and vibrant personality.
This Top Ramen Coleslaw is one of Claire’s family-friendly suggestions. It is quick and easy and a light, refreshing salad option for summer potlucks and picnics. Her dressing recipe uses the Top Ramen seasoning packet but is otherwise almost identical to my family’s {sweet and sour} vinaigrette. My family dresses our slaw without the packet to avoid the MSG and other preservatives in the seasoning packet but the choice is up to you. If you choose option #2 (without the seasoning packet and with far less oil), I recommend making a large batch of the vinaigrette and then adding it to taste.
- 1 Top Ramen seasoning packet (pork flavor)
- ½ cup vegetable oil
- 2Tbsp white wine vinegar or rice vinegar
- 2Tbsp sugar
- 1+ Tbsp canola oil
- 1-2 Tbsp sugar
- 1 Tbsp rice vinegar
- 1 Tbsp balsamic vinegar
- Dash of salt & pepper, to taste
- 1 package pork flavor Top Ramen
- 4 cups shredded cabbage (One package of pre-shredded slaw is perfect)
- ½ cup slivered or sliced almonds
- Vinaigrette, to taste
- Whisk the dressing ingredients until they are combined.
- If making the vinaigrette with low oil, I recommend doubling or tripling the recipe so that there is enough dressing for all of the slaw.
- Pound the ramen noodles into small bits while it is still in the package.
- Spread the crushed noodles onto a cookie sheet and sprinkle the almonds over the top.
- Broil the noodle/almond mixture until toasted, constantly watching to prevent burning. It will only take a couple of minutes.
- Let the toasted noodles/almonds cool.
- In a large bowl mix the noodle/almond mixture with the shredded cabbage.
- Toss the dressing with the salad fixings, adding the vinaigrette to taste.
- *CLAIRE'S TIP: Do not toss the slaw with the dressing until ready to eat so that the noodles remain crispy.
Tags: Asian coleslaw, coleslaw, ramen, salad, slaw, sweet and sour vinaigrette, top ramen, Top Ramen coleslaw
Fri, Aug 31, 2012
Salads, Search by Course