Several weeks ago, I shared my recipe for Jambalaya Egg Casserole that I served at my most recent playgroup. With the casserole I served an Asian slaw and a pineapple salad - I shared the pictures, but not the recipes (I know, how rude of me!). A couple people emailed asking for the recipe for the Asian slaw, so I thought I would share it with you all.
I love almost all Asian food (unless I can see the eyeballs) and I especially love things with peanuts. This is a great dish to take to a potluck or for entertaining because you can make it ahead of time and it tastes great at room temperature.
Asian Slaw
Ingredients:
1 package Ramen noodles - Oriental Flavor
2 tablespoons peanut butter
6 tablespoons vegetable oil
1 teaspoon sesame oil
3 tablespoons rice wine vinegar or apple cider vinegar
4-6 cups shredded cabbage (regular green or napa) or 1 bag coleslaw mix
1/2 cup grated carrots
1 handful of roasted peanuts
2 green onions, sliced
Optional:
Chopped cilantro
Sesame Seeds
Directions:
Crush Ramen noodles. Use this time to take any aggression you may have in life out on your noodles.
Mix oriental seasoning packet (from Ramen), peanut butter, vegetable oil, sesame oil and vinegar in a large mixing bowl - use a whisk or a fork. I find everyone likes a little different consistency. I like it to look like a salad dressing, so a little bit on the thin side. If you need to thin it, add some hot tap water. If you would like it thicker, add some more peanut butter.
Add crushed Ramen noodles, shredded cabbage, carrots, green onions, peanuts, cilantro (optional) and a sprinkle sesame seeds (optional) to the dressing mixture. Toss to combine. Garnish with cilantro.
Place in the refrigerator until ready to serve. Slaw can be made a day in advance (it actually gets better as it sits).
Enjoy!
Cottage Mama's Note: This salad is also great without the peanut butter for a lighter slaw. Substitute sliced almonds for the peanuts if you have someone with a peanut allergy. Or omit the nuts all together.
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