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Tangy Asian Slaw with Ramen

This crunchy slaw is easy to put together and uses ramen noodles in a really unique way. It’s topped with an insanely delicious citrus vinaigrette that you’ll probably want to bathe in.
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Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings: 2
Course: Salad, Side Dish
Cuisine: Asian
Ingredients Method

Ingredients
  

Salad
  • 1 bag Coleslaw Mix
  • 3 Scallions thinly sliced
  • 1 package Ramen Noodles without the seasoning packet
  • 1/3 cup Almonds sliced
  • 2 tbsp Canola Oil
  • 1 tbsp Sesame Seeds
Dressing
  • 1 tbsp Sesame Seeds
  • 1/3 Orange Juice
  • 2 tbsp Rice Vinegar
  • 2 tbsp White Wine Vinegar
  • 2 tbsp Soy Sauce
  • 2 tbsp Honey
  • 1 tsp Sesame Oil
  • 2 tsp Crushed Red Pepper Flakes to taste

Method
 

  1. Pre-heat oven to 350 degrees. Whisk together all the ingredients for the dressing and set aside.
  2. Break up the ramen noodles in a bowl and toss them with the almonds, sesame seeds and canola oil. Spread in an even layer onto a baking sheet and bake for 5 minutes. Shake around and bake for another 4 minutes. You want them to be golden brown (not burnt), so keep and eye on them.
  3. Toss salad, scallions, crunchy topping together and then add the dressing a little bit at a time. You don’t want to drown it (so you may have leftover dressing).