How to Make Asian Coleslaw

One of my favorite healthy summer salads to take to a potluck is the Asian coleslaw. It’s really really cool and crunch. The first step for making this salad is to use a rolling pin and take your ramen noodles, one package of them or in this case two packages because I’m doubling the recipe. Put it in a plastic bag and we’re going to pound it because we’re breaking up the noodles. Now you see the reason for the plastic back because the package pops open when you do that. Next we’re adding about a tablespoon of extra virgin olive oil to a pan and in the pan, we’re going to ground the crushed up noodles. We’re just going to keep mixing them for awhile until they brown on all sides. They have just begun to brown, actually, they’re just about right, now, it took about 10 to 12 minutes for them to get to this color. I’m chopping scallions or green onions to add to our salad using six green onions today and I’ve already prechopped three of them. Okay to begin to put the salad together, we’re going to do it in a layered method. I purchased preshredded cabbage which has carrots in it as well and I’m going to put a layer in the bottom of the bowl. I’m also going to place some almonds in them in there, I have three fourths of a cup of almonds that are slivered as well as I have sesame seeds and I’m going to put a layer of sesame seeds in there and a layer of the green onions that were chopped. Optional to this recipe is chicken. I have two cups of chicken that I have boiled and cubed and depending on whether you want this as a side dish or whether you want it as the main dish, you can add the chicken or not. And I just continue to layer using the nuts and the sesame seeds and the onions and the cabbage. Putting the dressing together is very simple. We start with olive oil again. Now this is a cup of olive oil. We have two tablespoons of sugar, a half a teaspoon of pepper and in this bowl, I’ve measured three tablespoons of rice vinegar and three tablespoons of red wine vinegar. I like to add the red wine vinegar for a little bit of better taste. Now the secret ingredient is the packet from the ramen noodles. We’re going to add the seasonings from that packet into this. We use the oriental flavor of ramen noodle and just mix it thoroughly. I like to put this dressing on about four to five hours prior to serving this salad. You kind of want to keep mixing the dressing because it separates a little bit. Very good, just perfect.