Asian slaw
Try this Asian slaw recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
contains white meat
contains gluten
contains red meat
shellfish free
contains pasta
dairy free
- 1/2 cup of sugar
- 1 cup of slivered almonds
- 2 packages of ramen noodles (chicken or beef - i use
- 1 lb grated cabbage (preferably cole slaw mix)
- 1 cup of shelled sunflower seeds
- 1 bunch of green onions cut up
- 1 cup of craisins
- 3/4 cup of vegetable oil
- 1/2 cup of rice vinegar (can also use white vinegar)
- the 2 seasoning packets from the ramen noodles
- Carbohydrate 7.4985 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 (461g)
- Sodium 0 mg
- Sugar 7.4985 g
- Trans Fat 0 g
- Calories 29 calories
Heat the vinegar and add the sugar and seasoning packets. Stir until dissolved. Add the oil, and refrigerate for at least four hours (preferably overnight). Coat the almonds in olive oil and toast lightly (either in a toaster oven or in a frying pan). Break up the Ramen noodles into small/medium pieces into a large bowl. Layer the cabbage on top of the noodles. Add sunflower seeds, toasted almonds, chopped green onion, and Craisins. For a very crunchy salad, pour the dressing over the salad and toss shortly before serving. For softer noodles, pour the dressing over the salad, refrigerate overnight, and toss shortly before serving.
