Ramen Coleslaw
Now that the days are heating up, I’m doing a lot of cooking outside, which translates to me making a lot of things on the grill. Steaks, burgers, chicken… you name it. And while all those proteins are delicious, they need something to go with them. A salad is a great choice, but when you’re having people over, as I tend to do during the summer months, you want something that’s easy to make and will feed a lot of people. My first choice, especially when I’m barbecuing is coleslaw.
I love coleslaw. I don’t know if it’s the shredded cabbage or the tangy mayonnaise dressing. But whatever it is, it makes me a happy girl. While I usually stick to my standard recipe of shredded carrots, cabbage and onions tossed in that mayo vinaigrette, I’m always on the lookout for a new twist. Thanks to Better Homes and Gardens I found one.
While this version has the same base as your classic coleslaw, it adds a few things that make it the perfect side for an Asian inspired cookout. This coleslaw uses scallions, sesame seeds and Ramen noodles. Noodles in coleslaw? You bet! And they’re awesome. You’re probably thinking the noodles are behind the coleslaw’s crunch, but surprise, the crunch still comes from the shredded cabbage and carrots. The noodles in this slaw are actually cooked! I know it sounds like a weird combination, but trust me, this coleslaw is delicious. It so good in fact, I’ve made it several times since I first discovered it. Something tells me you will too.
Ramen Coleslaw
Ingredients:
- 1 (3-4 oz) package of Ramen noodles
- 2 cups shredded coleslaw mix
- 2 green onions, chopped
- 1/3 cup Asian ginger-sesame salad dressing
Directions:
- Break the noodles up and cook them according to the package directions, making sure to discard the flavor packet. Drain and run cold water over the noodles until cool.
- Combine the chilled noodles, coleslaw mix and onions in a large bowl. Toss with the dressing to coat. Cover and chill for at least one hour. Serve.
