This Asian Sesame Noodle Slaw is a great dish to serve at your next cookout or pair it with some of your favorite Asian dishes.
I happened to have a large kohlrabi in the fridge the other day and decided to swap it for the cabbage in this recipe. It gave this a nice extra crunch, but cabbage is equally delicious.
It only takes a few minutes to whip up, especially if you have a food processor to do your grating. But it should sit in the fridge for at least 30 minutes to let the flavors blend.
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Sesame Noodle Slaw
- 1/2 cup slivered almonds
- 6 cups shredded cabbage (or kohlrabi)
- 1 cup shredded carrots
- 1/3 - 1/2 cup thinly sliced green onions (3 or 4)
- 3 ounce package chicken-flavor ramen noodles
- 2 tablespoons sesame oil
- 3 tablespoons vegetable oil
- 3 tablespoons rice vinegar or cider vinegar
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon honey or sugar
- In a small saute pan, toast almonds over medium low heat for 2-3 minutes. Remove from heat.
- In a large bowl combine cabbage, carrots, green onions, and almonds.
- Break noodles into small pieces. Sprinkle onto salad.
- In a small bowl, whisk together the seasoning packet from the ramen and all of the salad dressing ingredients.
- Add dressing to salad and toss gently. Chill in refrigerator for 30 minutes or up to 4 hours.
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