Asian-Inspired Coleslaw Recipe
Despite my general aversion to coleslaw, I found myself at a Boy Scout event many years ago where I reluctantly accepted a serving of this Asian-inspired coleslaw to be polite. To my surprise, I was blown away by its deliciousness after just a couple of bites. I quickly finished my portion and tried to discreetly ask for another without seeming overly eager. Thankfully, the generous creator was pleased to share her recipe, which I’ve been making for family gatherings ever since. While I’ve made a few adjustments based on our dietary preferences, the taste continues to impress.
This dish is ideal for the upcoming spring and summer picnics. It’s simple to prepare, easy to transport, and offers a good source of fiber, along with protein from the nuts and healthy fats from the olive oil.
- 3 (16-ounce) bags of coleslaw mix
- 1½ cups sunflower seeds (raw or roasted)
- 1½ cups sliced almonds (raw or roasted)
- 3 packages of Ramen noodles
- frozen broccoli (optional & to taste)
- 1 bunch green onions (optional)
- (for dressing)
- 1½ cups olive oil
- ¾ cup sugar (your choice of organic or cane)
- ⅓ cup white vinegar
- 3 seasoning packets from the Ramen noodles (optional)
- In a large bowl, combine the coleslaw mix, nuts, and optional green onions.
- Place Ramen noodles in a Ziploc bag, seal it, and crush them (I like to use a rolling pin for a little stress relief).
- Add the crushed Ramen noodles to the coleslaw mixture.
- In a separate bowl, whisk together the olive oil, sugar, and seasoning from the Ramen noodles if you’re using them (omit for a vegetarian option).
- Toss everything together using a spoon or your hands, as I find hand mixing works best.
- Keep chilled until it’s time to serve or transport.
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