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Friday, March 26, 2010

Asian Coleslaw Salad

This recipe has as many different names as it does variations, but I think Asian Coleslaw Salad makes it sound more exotic. This particular version came from someone who brought us a meal after we had Raleigh last July. I can't even tell you how many times I've made it since then. Always a hit with the family, even if my 2-year old calls the almonds "bacon."

Asian Coleslaw Salad

1/3 cup oil
1/2 cup sugar
1/4 cup white vinegar
2 bunches green onions
1 bag of coleslaw mix
1 cup sliced almonds, toasted
1 cup peanuts, unsalted
2 packages chicken-flavored ramen noodles, broken up with seasoning packets

How to Make It:
1) Mix the oil, sugar, and vinegar. Let it sit for at least 8 hours on the counter. (Do not refrigerate.)
2) In a large bowl mix together all the other ingredients. Stir the dressing, pour over ingredients and toss well. Cover and refrigerate at least an hour before serving.

3 people are talking about food:

Davene May 20, 2010 4:32 PM  


I'm making this for our supper tonight. Except - oops - I haven't mixed up the dressing yet, so it's not going to have the full 8 hours to sit on the counter. Think it will still be good? ;)

Brittany May 20, 2010 5:30 PM  

I've done that before, too. It will still be good just not as flavorful.

Davene May 21, 2010 12:05 AM  

Oh, yum, this was delicious!! I'll definitely incorporate this into my regular menus. Thanks for a great (and easy!) recipe! :)

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