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Tuesday, June 4, 2013

Asian Slaw

So, we've had another change in plans.  My cousin decided she wanted us to cook lunch for Nana and Grandpa together.  She made some delicious grilled chicken and mashed potatoes (and cornbread, apparently she uses Paula Deen's recipe which I am going to have to look up because it was the best cornbread I've ever had) and I brought Asian slaw and blackberry cobbler (more on that later.)  I didn't know what to make since most of the time when I'm asked to bring a side dish I go for a pasta or a potato or rice, but she was already making potatoes.  I looked to Pinterest for some help, but came up pretty dry.  I found a list of vegetable side dishes, but none were really appealing at the moment, and I had this Asian slaw in my "Already Tried It" board.

The original blogger called it Oriental Salad.  I can see why she said that, but since it's made with cole slaw mix and broccoli slaw, it's really more of a slaw than a salad.

Anyway, this slaw is light and flavorful.  It's really a wonderful side, if you pair it properly.  It goes well with chicken, steaks, and pork marinated in soy sauce or seasoned with ginger or sesame.  You could serve it as a salad with some chicken or shrimp on it.  I could eat it just as it is, all by itself, the whole big bowl.  Try it and let me know what you served it with.

Asian Slaw

1 bag cole slaw mix
1 bag broccoli slaw mix (I couldn't find it this time so I used 2 bags of the regular slaw mix)
1 package ramen noodles, Oriental flavor, divided
1 small bag slivered or sliced almonds
1/2 cup peanuts or cashews (optional, I chose not to use them this time)
1/2 cup vegetable oil
1/2 cup sugar
1/4 cup apple cider vinegar
2 Tbsp soy sauce

Preheat the oven to 300 degrees.

Spread the almonds on a baking sheet.  Crush or break up the dry noodles and add them to the baking sheet.  Bake the almonds and noodles for about 12 minutes, until they start to turn golden-brown.

Remove them from the oven and set aside to cool.

To make the dressing: in a 2 cup liquid measuring cup combine the oil, sugar, vinegar, soy sauce, and the seasoning packet from the noodles.  Mix with a fork to dissolve the seasoning.

In a serving bowl or mixing bowl combine the cole slaw mix and the broccoli slaw mix.  Stir the dressing with a fork just before pouring it over the slaw.  Toss to combine.  The original recipe says it's good to let the mixture marinate for about 2 hours before serving.  I like it just fine without letting it marinate.

Just before serving toss the noodles, almonds, and peanuts or cashews if you choose to use them.  If you aren't serving this right away or if you are travelling with it just put the noodles, almonds, and nuts in a plastic bag and stir them in just before you eat.

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