| Crunchy coleslaw
Posted: 3/24/2008 8:20:16 AM | had this for the first time on Easter, thought it was quite good...enjoy
CRUNCHY COLE SLAW
SLAW INGREDIENTS
1 package coleslaw mix
1 cup sunflower seeds
1 cup slivered almonds (lightly toasted in oven)
1 bunch chopped green onions
3 carrots, shredded (or estimated equivalent already shredded)
2 packages Ramen noodles (noodles only, beef flavoring packets to be used in dressing)
DRESSING INGREDIENTS
1 cup vegetable oil
½ cup sugar (or Splenda)
1/3 cup white vinegar
2 packages of beef flavoring from Ramen noodles
Prepare dressing the night or morning before. Mix oil, sugar, vinegar and seasoning packages from Ramen noodles in a jar. Cover and refrigerate. Shake well before pouring onto slaw mixture.
To prepares slaw: break Ramen noodles into small pieces (may be put into food processor, but not too finely chopped). Add cabbage mix, green onions, carrots, almonds and sunflower seeds. To maintain crunchiness, pour dressing over salad just before serving. | |
|
| Crunchy coleslaw
Posted: 3/24/2008 8:45:21 AM | Very interesting.
That would have to be one of the most unusual uses of Ramen noodles I have seen yet. | |
|
| Crunchy coleslaw
Posted: 3/24/2008 11:55:17 AM | I have a recipe like this but it's more Asian:
~uses sesame seeds instead of sunflower
~1/2 cup Rice wine vinegar, 2 tbsp soysauce & 2 tbsp sesame oil instead of the white vinegar & beef flavouring
~savoy (curly) cabbage or nappa cabbage
~ you break up the ramen noodles & toast them in the pan with the almonds and a bit of butter.
It gets fab reviews whenever I take it to a party.. i'll have to dig up the recipe and post for exact ingredients.
 | |
|
| Crunchy coleslaw
Posted: 3/24/2008 4:10:07 PM | | Hey Miss Mae? I would really appreciate it if you would give us the exact measurements and ingredients. This sounds yummy. light and refreshing. Then again so doe the one the OP posted. With summer coming, it is a super idea to find new and tasty things to eat!! | |
|
| Crunchy coleslaw
Posted: 3/24/2008 4:26:01 PM | yea, i actually posted one like this a few week ago.....or it was the same one...not sure! | |
|
| Crunchy coleslaw
Posted: 3/26/2008 10:18:46 AM | Chinese Noodle Slaw
Slaw:
1 head Nappa cabbage finely shredded
5 green onions with tops, chopped
( I find 5 onions to be a bit much, adjust to your taste)
Dressing:
1/2 cup sugar
1/2 cup salad oil
1/4 cup rice wine vinegar
2-3 tsp soy sauce
1/2 tsp white pepper
1-2 tsp sesame oil
Dissolve sugar in vinegar, add all other ingredients and mix well ( I use a jar with lid and shake it up)
Topping:
1 package ramen noodles broken into bite size pieces (do not use seasoning packet)
1/4 cup sesame seeds
1/2 cup sliced almonds
2-3 tbsp butter or margarine
Saute noodles, almonds & sesame seeds in butter over LOW heat (these can burn quickly so low means low) in a non stick frying pan, stirring until golden brown. Set aside to cool.
To assemble slaw: (just before serving)
Add 1/2 of dressing to cabbage & green onions, toss to coat.
Add in topping and toss again, adding dressing bit by bit until you have the taste and coverage you want. It depends on the size of the head of cabbage you use, all the dressing is not required all the time.
Enjoy!!
| |
|
| Crunchy coleslaw
Posted: 4/9/2008 6:18:10 AM | | that also sounds like a good choice for a light side dish. Thanks | |
|
| Crunchy coleslaw
Posted: 4/13/2008 3:21:04 AM | JICAMA!!!!!!!!!!! pronounced HicKaMa
it is one ugly looking root...but you peel it...and you can slice it into french fry cuts...or julienne them and toss them into your salad.
it is crunchy and really a nice taste to them...a nice surprise for a veggie...taste kinda sweet...lovely crunch.
http://www.sallys-place.com/food/columns/ferray_fiszer/jicama.htm
btw... I like to toss in roasted soy nuts and sesame seeds into my salads.
other type of nuts give me IBS...kinda weird these nuts don't. | |
|
| Crunchy coleslaw
Posted: 4/13/2008 3:35:04 AM | I love jicama... did you know (yeah, I bet you did) you can also cut it into thin slices and fry it like chips? Or use it instead of potato for fries. Goes well with battered and fried fish.
There's a variation on slaw I make that uses celery root... peel, and slice it with your peeler into long strips, as wide as the slicer will allow. The celery root is the base, replaces cabbage, slice some jicama and carrots the same way, a handful of golden raisins and/or dried cranberries, toasted pine nuts would be nice, but out of my budget right now... dressing made of lemon juice, olive oil, and vinegar, salt & pepper to taste. Or use salad creme or your favorite slaw dressing. | |
|
| Crunchy coleslaw
Posted: 4/13/2008 5:24:47 AM | | Jicama Where does it originate from I am vegetarian and I would like to know where I could buy it from. | |
|
| Crunchy coleslaw
Posted: 4/13/2008 10:02:10 AM |
Jicama Where does it originate from I am vegetarian and I would like to know where I could buy it from. It's also know as Mexican Potato or Mexican Turnip, it's native Mexican and Central American vine. Now grown in China and SE Asia. You can probably find it at a produce market or green grocer's.
Not much on proteins, lots of carbs, only trace fats, and mostly water. Store at room temperature, keeps about a month.
most of the above info is "borrowed" from wikipedia.
Alone, I find it a little too starchy-fiberous for my taste in large bits, but cut in small cubes, julienned, or shreds with some sweet-acidic liquid (lemon or lime juice, orange or pineapple juice, or even balsamic vinegar reduction), and it's a nice addition to cold salads. | |
|
| Crunchy coleslaw
Posted: 4/13/2008 1:01:40 PM | | Thanks Charon I will try it shredded with orange juice added sounds nice. | |
|
Home
login 
