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.
Lindsay Wilkes is the owner and designer behind The Cottage Mama. She creates timeless, vintage inspired sewing patterns for children’s clothes. She is also a fabric designer for Riley Black Designers / Penny Rose Fabrics, author of the book ‘Sew Classic Clothes for Girls’ and can be seen teaching nationwide and online in her video series ‘Lessons with Lindsay’ sponsored by Baby Lock Sewing and Embroidery machines.
Lovely! I am a huge fan of Asian slaw. I have it at all the potlucks, but can never find the ‘owner’ of the recipe! All of the ones online don’t seem to get close.
Thank you for sharing! I can’t wait to try this!!
Yay yay yay thank you for posting this!! I think I asked a while ago about it… and you said others had asked too! My husband will be THRILLED! He LOVES asian slaw!
Katie P
Food, Wine, & Mod Podge
Yum, I love this type of salad, but have never found a recipe that really “does it” for me. This one looks great, I can’t wait to try it!
Thank you so very much for posting this, I love Asian slaw and this ones sounds so yummy!
Thanks again!
Replacing the cabbage with broccoli slaw ups the nutritional value – and can pump up the crunchiness. Toasting the ramen noodles and sesame seeds (I stir fry them in a bit of olive or peanut oil) brings out the flavor in both.