Asian Slaw

If you need a change from the classic coleslaw dish this Asian slaw is just the thing!

We all know I could eat sushi all the time. And then I discovered it! Sushi in a bowl. Have you heard of these? I was waiting at the deli counter for my prosciutto to make an Asparagus and Burrata Salad with Prosciutto when out of the corner of my eye I saw it. Did I really read it correctly? Spicy Tuna, Rice, Avocado and Spicy Mayo – umm hello remember my weekly need for volcano rolls at Surin? And it was half the price and so much better. 2 weeks later and I might have consumed about 4 of these bowls.

We make a ton of Chinese food in our house. Well at least we used to. I made Honey Sesame Chicken a few weeks back but I guess it has not been in the forefront of my mind lately. Mainly Mexican is because Cinco de Mayo is quickly approaching. But before I go off on that tangent I’ll switch us back…Cue this Asian Slaw.

So a while back my dad’s cousin asked for a recipe with cabbage. I remembered in my “to cook” notebook (the place where I have a list of hundreds of dishes that I want to cook – not just my food bucket list) there was a dish I had at a restaurant with Asian Slaw.

Instead the traditional mayo base I went with sesame oil, rice vinegar, and Greek yogurt to make it a little healthier. And to add a little more crunch besides the vegetables we use those good ol’ ramen noodles from college. I don’t know about you but I don’t know anyone who actually ate them in college. Do you?

This Asian Slaw is perfect as a side dish for any weeknight meal or for that church potluck dinner!

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Asian Slaw

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Ingredients

 

Slaw

• ▢ 4 cups shredded cabbage
• ▢ 2 cups shredded carrots
• ▢ 1 cup cooked and shelled edamame
• ▢ 1 package of ramen noodles broken into bite size pieces (you don't need seasoning)
• ▢ 2 bunches of green onions finely chopped
• ▢ 2 teaspoons white sesame seeds

Creamy Vinaigrette

• ▢ 1/3 cup sugar
• ▢ 1/2 cup sesame oil
• ▢ 1/4 cup rice vinegar
• ▢ 1/4 cup Greek yogurt

Instructions

• In a large bowl toss all of the vegetables and sesame seeds together.
• In a small bowl whisk together the ingredients to the creamy vinaigrette. Then pour it over the slaw and toss to combine.
• Let it sit 30 minutes to an hour to allow the veggies and ramen to soak up all the dressing.

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