Are you looking for some new side dishes to spice up your traditional Thanksgiving offerings? I’ve been trying new recipes recently, because I will of course have all the dishes our family loves and expects for our Thanksgiving feast, but I love to mix it up and try something new. This Asian Coleslaw adds powerful flavor, delicious texture and is super simple to make. When I had finished mixing it up, I wanted to just go curl up in my comfy chair with the whole big bowl, but I restrained myself and shared it with everyone for our Lemon Pepper Chicken Strips meal. This yummy coleslaw is perfect any time of year and besides tasting amazing, looks beautiful on the plate. Your guests will be wanting this recipe.
Ingredients for Slaw:
- 1/2 of a 12 oz bag of coleslaw mix
- 1/2 of a 12 oz bag of broccoli slaw
- 6 green onions
- small bag of sliced almonds
- 2 pkg of Ramen Noodles, chicken flavor
Ingredients for Dressing:
- 2/3 c. olive oil
- 1/2 cup red wine vinegar
- 1/4 cup water
- 1/2 sugar, (add more or less, to taste)
- chicken seasoning packets from the Ramen Noodles
Pour both types of slaw into a large bowl that will give you plenty of room for mixing. Measurements don’t have to be exact, but I try to have roughly the same amount of each type. (I can only buy the slaw mixes in 12 oz bags. If you can find smaller ones, that’s great, but otherwise, I pour the unused halves together in a large ziptop bag, which keeps them fresh for quite awhile and then I can make this delicious salad again in a week.)
Slice the green onions, tops and all. Add them to your slaw mix. (I start by cutting the onions in half and then lining the cut ends up evenly to make quick work of the slicing.)
Using your hands crush/crumble the ramen noodles while they are still in the bag. Now open the bags, remove the seasoning packet and save it for the dressing. Set the crushed noodles aside if you are making the salad more than a day ahead. Otherwise, add the sliced almonds and crushed ramen noodles to the slaw.
(If you are making this salad a day ahead, which you can totally do, put the ramen noodles and sliced almonds into a ziptop bag and add them to the salad about an hour before serving. You want them to have a chance to absorb the tasty vinaigrette, but you also want them to retain some of the wonderful crunch that makes this coleslaw so special.)
In a separate bowl, mix all the ingredients for your dressing, whisking until the oil and vinegar are incorporated and the sugar is dissolved.
Pour the prepared dressing over the slaw mix and stir it in thoroughly.
Serve and enjoy! It’s so refreshing and absolutely delicious!
I think there would be dozens of great variations to this recipe. For instance I could see adding red bell pepper, celery, broccoli or cauliflower, too. I am also considering trying it and substituting cashews for the almonds. You could use cider vinegar or any of your favorite flavored vinegars. I just love the slight sweetness of red wine vinegar. The recipe is so simple and will be really versatile when trying to fit your family’s specific taste preferences.