Monday, August 12, 2013

Asian Cole Slaw

This is a cole slaw version Chinese Chicken Salad. It has similar crunch, the sweet heat, and the flavor punches. It's perfect for group picnics, and summer food at the beach.


1 package cole slaw
1/2 cup sliced red pepper
1/4 cup sliced green onion (about 2)
1/2 cup roasted slivered almonds
1/2 cup roasted sunflower seeds
1 package ramen noodles

1/4 cup extra virgin olive oil
1/4 cup sugar
1/4 cup rice wine vinegar
1 Tbs low sodium soy sauce
2 tsp sesame oil
1 Tbs sesame seeds
1 tsp salt

Directions:  Mix vegetables, nuts and seeds in a serving bowl. Break the ramen noodles into inch long pieces, then toss with vegetable mixture. Make dressing in a jar by adding olive oil through sesame oil, then shaking to mix. Pour dressing over vegetable mixture right before serving. Taste, then add up to 1 teaspoon of salt, if necessary.

Serves 8 to 10 as a side dish

Stealthy Cooking Tip: Most Asian cole slaw recipes are high in sodium for one reason. The spice packet in ramen noodles is the main source of sodium in those high sodium ramen noodle packets, being high in both salt and MSG. I tossed that little packet out, and didn't miss the taste. Adding rice wine vinegar, soy sauce, sesame oil, and sesame seeds to your salad dressing still gives it that ramen taste without all the sodium. There is some salty taste in the soy sauce, so add additional salt only after tasting.  

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