For my friend, and fellow blogger, KG's BBQ this weekend, I was tasked with making a side. Not wanting to make potato salad, macaroni salad or pasta salad, I stood in the produce section and stared....for 10 minutes until I settled on making some type of slaw. Remembering this crunchy asian slaw my aunt made years before, I set out to re-create it. The end result a very easy to make, refreshing and asian-fusion cole slaw! The addition of uncooked ramen noodles and sliced almonds completes this bright and colorful side dish.
- red cabbage (1/2 head, coarsely chopped)
- green cabbage (1/2 head, coarsely chopped)
- scallions (4, the green and white part, finely chopped)
- carrots (2, shredded)
- ramen noodles (1 package or 3 ounces)
- sliced almonds (1/3 cup)
- ginger sesame salad dressing (i.e.: Marzetti's simply dressed brand)
Coarsely chop the red and green cabbage heads and add to a large bowl. Shred the carrots into the bowl.
|I got the two colors for a pretty contrast|
|Love the vibrant purple color of this cabbage|
|The addition of the carrots gives a nice contrast of texture as well as an additional pop of color|
|ramen makes me happy!|
Toss and let sit in the refrigerator for at least 30 minutes so the slaw absorbs all of the seasonings.