Asian Slaw

There is a funny little story to go along with this slaw. The original recipe that I was going to use for this called for Broccoli Slaw. Sounds good, doesn’t it?? Well, my sweet husband went to the store for me Monday and brought home a bag of broccoli and a bag of angel hair slaw. Um, that wasn’t exactly what I had in mind, but that’s ok. I improvised and used the angel hair slaw anyway and it was fantastic. I wouldn’t make it any other way now!!! I know that the Ramen noodles have one million calories and were put on The Worst Foods in the History of Mankind List, but I don’t care. They are crunchy, delicious and really make this salad super tasty. If you don’t want to eat that low brow sort of thing, just leave them out. The salad will still be good, just not as good as this one. 🙂

Asian Slaw

Adapted from Crisco.com

1 package angel hair slaw

4 green onions sliced, green part only

3 carrots, shredded (or about 20 baby carrots shredded)

¼ C. Canola Oil, plus 2 TBS

1 TBS sesame seeds or more, if desired

1 (3 oz) package ramen noodles crushed (packet discarded)

¼ C. sugar

¼ C. cider vinegar

1 TBS soy sauce

1 tsp dark sesame oil

½ C. cashews

½ tsp crushed red pepper flakes (I used more)

  1. Heat 2 TBS oil in medium skillet over medium low heat.  Add ramen noodles and sesame seeds.  Cook and stir until noodles begin to get lightly browned. Set aside.
  2. Whisk together sugar, vinegar, soy sauce, sesame oil and ¼ cup of oil in small bowl. Set aside.
  3. Mix slaw, carrots and green onions in a large bowl. Stir in the cashews and ramen mixture.  When ready to serve, pour dressing over salad and toss until coated. Serve immediately.

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Filed under Salad, Side Dish, Veggie

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