Well, I was quite successful, if I do say so myself. Today, Heather will eat just about anything I will.
This Asian-Inspired Ramen Slaw was one of the first things I served her in an effort to get her to like cabbage. She instantly loved it. In fact, I bet she’d eat this stuff every day now if she could.
It’s packed with tons of amazing flavor. From the toasty ramen and almonds to the sweet, salty, and tangy dressing to the crunch of the cabbage, this stuff is always a hit, no matter where I serve it. In fact, it’s one of those things that my family always requests when we have get togethers. And it’s always one of the first things to disappear.
A few things to note:
- My personal opinion is that this slaw is best served immediately. Once the ramen gets a little soggy, it starts losing its appeal, so gobble it up the first go-round. I’ll often make the dressing and wait to toss with the coleslaw mix until right before we’re going to eat.
- When toasting the ramen and almonds, be sure to watch it closely. It can get a little bitter if it gets too toasty.
- I really like to use white vinegar in this recipe, but you can swap it out for rice wine vinegar for a little different flavor.
- If you’re an overachiever (I see you out there!) and want to shred your own cabbage, you’ll need about 7 cups of shredded cabbage.
- While many folks are hesitant to use the ramen seasoning packet due to the sodium content, it’s pretty important to the flavor of the dish. Several years back, many ramen makers scaled back on the sodium content in those packets, so be sure to check again. You can also find low sodium ramen in some stores.
Asian-Inspired Ramen Slaw
- 1/4 cup butter
- 1 (3-ounce) package chicken flavor ramen noodles, crushed
- 1/2 cup sliced almonds
- 1/3 cup sugar
- 1/3 cup white vinegar
- 1/3 cup vegetable oil
- 2 tablespoons soy sauce
- 5 green onions, chopped
- 1 (14 to 16-ounce) package classic cole slaw mix
- In a large skillet over medium heat, melt butter and add crushed ramen noodles (reserving the seasoning packet) and almonds. Toast ramen and almonds in butter, stirring frequently, until lightly browned.
- Remove from heat and carefully add sugar, vinegar, oil, soy sauce and ramen seasoning packet. Stir to combine and allow to cool completely.
- Empty cole slaw mix into a large bowl and add chopped green onions.
- Once the ramen/almond mixture is cool, toss with cole slaw mix and serve immediately.