slaw

Crunchy Slaw Noodle Salad Recipe

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crunchy slaw

If you think coleslaw is too healthy, then here’s a crunchy noodle salad recipe that will remedy that, but you’ll still find plenty of good nutrition in this delicious salad with Ramen noodles and toasted nuts. The great thing about this coleslaw recipe is that it’s easy to alter and it will still taste great. There are a lot of strong flavors in the salad, so add more of what you like and less of what you want to avoid. Over the years, we’ve really cut back on the amount of sugar we put in this recipe, but it still tastes great.

crunchy slaw
Crunchy coleslaw or noodle salad? What sounds tastier?

What You Need To Make Crunchy Slaw

Salad:
1 cup slivered ALMONDS
1 cup SUNFLOWER SEEDS
2 pkg BEEF RAMEN NOODLES (Check current prices for ramen noodles on Amazon.)
1 lb CABBAGE
3-4 GREEN ONIONS

Dressing:
2 Tbsp VINEGAR
¼ cup OLIVE OIL
¼ cup SUGAR
1 tsp SESAME OIL
some of the NOODLE SEASONING Package (to taste…add slowly…it’s strong stuff!)
…Also, add a bit of water to the dressing if you wish to thin it.

How to Make Crunchy Noodle Coleslaw

  • Break up the ramen noodles while still in the packaging, and set aside the flavor pack after opening.
  • In an oven preheated to 350 degrees Fahrenheit, on a baking sheet, toast the ramen noodles, nuts, and seeds. This will only take about 3-5 minutes; watch them closely as they toast, they will
    burn quickly. Check current prices for slivered almonds on Amazon.
  • Set toasted items aside to cool.
  • Combine the dressing elements in a small bowl and mix well. Adjust sugar, sesame oil, and noodle flavor pack to taste. Use the noodle flavor pack sparingly because it is a very strong flavor.
  • Slice cabbage into narrow strips and desired lengths. I like to use at least two types of cabbage for a variety of colors, but use only one type of cabbage if you like.
  • Chop up green onions. I chop the white bottoms finer than the green tops.
  • In a large bowl combine cabbage and green onion.
  • Add dressing and mix well.
  • Add in crunchy toasted elements and toss with cabbage.

And that’s it.
Serve this crunchy slaw as a side dish, or even as an entree. If you’re making it for a pot luck, you can make the elements of the crunchy slaw in advance, and then combine them before serving.

I hope you enjoy this noodle and cabbage salad, and for a more traditional slaw dish, check out this Classic Coleslaw Recipe.

crunchy slaw
classic coleslaw recipe

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Pickled Daikon and Carrot Relish –Vietnamese Style

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Vietnamese Pickled Daikon and Carrot Relish

Vietnamese-style pickled daikon and carrot make a handy relish than can be used with salads, sandwiches, and all kinds of recipes. It’s a must have for making a banh mi sandiwich and I use it quite often as a salad topper and also dice it up to add to tuna, chicken, and quinoa salads. Keep a jar of pickled daikon and carrot in your fridge and experiment adding it to some of your favorite dishes.

Pickled Daikon and Carrot Ingredients:
2 cups cut DAIKON
2 Cups Cut CARROT
1-2 tsp SALT
¼ SUGAR
½ cup WATER (hot from tap)
½ cup VINEGAR

pickled daikon
Pickled daikon and carrot is a tasty and versatile relish to have in the fridge–awesome on sandwiches and salads.

directions:
Daikon is a BIG radish. When buying, choose one that is firm–if the daikon has green tops attached, choose one without wilted leaves, but often the tops are not attached. The skin is thin and can be peeled off with a simple vegetable peeler. The same is true for carrots, although I generally leave the skin on the carrots, but follow your heart. Slice and cut the daikon and carrot into matchstick sizes and place into a bowl. Add salt to the bowl and mix well with the daikon and carrot so that the veggies are coated. This will draw water out of the vegetables and soften them. Set bowl aside.
In a smaller bowl, prepare the pickling solution. Combine warm tap water and sugar. Stir until dissolved and then add the vinegar. And that’s it!
In the larger bowl, the salt will have started drawing moisture from the daikon and carrot matchsticks. When they have softened enough, cram them into a storage container and add the pickling solution.
This pickled combo will keep in your fridge for 2-3 weeks. It’s a must have topping for Vietnamese banh mi sandwiches and works well in all kinds of sandwiches. Use this relish as a topping for salads or chop it up to incorporate in whatever dish you desire (it’s great in a coleslaw or quinoa salad).
Give this pickled daikon and carrot relish a try and let me know what you think, and bon appetit!

And if you wanna see this relish in action, check out this deconstruction of a Banh Mi Sandwich.
bahn mi

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