Asian Coleslaw – a delicious recipe with Vinegar, Sesame Oil, Sugar, Chicken Flavor, Green Cabbage, u00bc. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
1. Whisk together the vinegar, oil, sugar, and 1/4 to 1/2 of the flavor packet from the Top Ramen. Set aside.
2
2. Shred (I like mine finely shredded) the green and purple/red cabbage. Add together in a bowl.
3
3. Add the chopped (both green and white parts) of the onion to the cabbage.
4
4. Crush the Top Ramen noodles in medium-sized pieces. Add approximately 3/4 of the package to the cabbage.
5
5. In a frying pan add the sesame seed and the almonds. Warm frequently swooshing around until a light toasty color. Add this to the cabbage.
6
6. While whisking the vinegar/oil mixture pour onto the cabbage.
7
7. Toss until everything is nicely coated.
8
I place in the refrigerator for about 1 hour to allow everything to get acquainted with each other nicely.
9
Hope you enjoy as much as my husband and I do!
441
kcal
Calories
28
g
Fat
28
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 Tablespoons Spicy Rice Vinegar, 3 Tablespoons Dark Sesame Oil, 2 Tablespoons Sugar, 1 package Top Ramen Chicken Flavor, and more.
Yes, Asian Coleslaw falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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