I've never been a big mayo fan- not in potato or egg salads, and not in coleslaw, something I generally pass over in life unless it's this recipe. This slaw is light and crunchy and full of flavor without weighing you down or overwhelming the flavors of the vegetables. The ramen noodles and sliced almonds on top add a great crunch and diversity of texture to the dish. This goes great with a huge number of meals, and will be devoured, I promise! I just made this today for a group of fellow college students and I'm left eating the bits that are left as I write this!
Because of the selection at the store this week, I made this slaw with purple cabbage instead of green, which works just fine if that's what's available- just use whatever is easiest to get a hold of! This dish will be eaten up winter or summer- tonight we had it with Chili, and in the summer it's good as a side dish to almost anything! Just enjoy it and feel free to experiment on the ingredients.
Here are the main parts: the slaw of cabbage, carrots, and green onions; the dressing; and the toasted ramen noodles and almonds.
Crunchy Cabbage Slaw
-1 package ramen noodles, discard seasoning packet
-1/2 cup sliced almonds
-1/3 cup canola oil
-1/4 cup cider vinegar
-2 1/2 tablespoons sugar
-1/2 teaspoon onion powder
-1/2 teaspoon garlic powder
-1/2 teaspoon salt
-scant 1/2 teaspoon ground black pepper
-scant 1/2 teaspoon ground ginger
-1 small green cabbage, shredded
-1 small carrot, shredded
-3 green onions, sliced
Break the ramen noodles into pieces and add the almonds. Toast at 350 F for 10-12 minutes. Let cool.
Mix up the dressing in a small jar and shake well. Chill at least 1 hour.
Before serving, combine the slaw ingredients, pour on the dressing, and mix well.
Put the ramen noodles and almonds around the edge on top, as you can see in the picture below.
Then Enjoy! Even kids will gobble this up.
The finished slaw- it doesn't look great in the picture, but I promise it's delicious!