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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- 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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