My mom makes a variation of this Asian coleslaw, and it's perfect for picnics or camping trips. You can even throw the cabbage and green onions in a big ziplock bag, make the dressing, and combine and toss right before serving. I love the crunch of the almonds and ramen. After you taste this version, I promise you will not miss the thick mayonnaise based Southern coleslaw.
2 Tbsp vegetable oil
3 Tbsp white wine vinegar
2 Tbsp white sugar
1 (3 counce) package chicken flavored ramen noodles, crushed, seasoning packet reserved
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 Tbsp sesame seeds
1/4 cup sliced almonds
1/2 medium head cabbage, shredded) - I combined a bag of white and red cabbage
5 green onions, chopped
- Preheat oven to 350 F
- In a medium bowl, whisk together the oil, vinegar, sugar, ramen noodle spice mix, salt and pepper to create a dressing
- Place the sesame seeds and almonds in a single layer on a medium baking sheet. Bake for 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 the toasted sesame seeds and almonds.