Glenda Moore's Asian Coleslaw

spring salad season...

With spring comes lighter eating, preparing us for summer, sun, and fun. So, for this rainbow series I'll post 3 different salad type recipes. Each will pay homage to different ethnic cuisines and yield a fusion style recipe. Our first stop is Asia with an Asian Coleslaw from a family friend's kitchen.

This recipe was given to my mom by one of her friend's Glenda Moore. While I haven't followed her recipe to a "T", she still deserves the credit (I hope she doesn't mind I'm posting this for anyone to see) and praise. It's delicious and always a great alternative to traditional coleslaw. Plus it's super easy to make, can totally be made ahead, and transports easily. Get ready for summer sun and make this spring type salad. Here's how...

Ingredients - Serves 8-12
Dressing
1/2 C Peanut Oil
1 T Low Sodium Soy Sauce
1/4 C Red Wine Vinegar
3/4 C Granulated Sugar

Crunchy Stuff
4 T Unsalted Butter
1 C Sliced Almonds
1 Package Ramen Noodles (any flavor), crushed
1/4 C Sesame Seeds

Slaw
2 (10 oz.) Packages Broccoli (or regular) Slaw
6 Green Onions, sliced

Directions
This recipe can be made ahead. Just put the dressing, crunchy stuff, and slaw in separate containers. When ready to eat, mix together, and serve immediately.

Make the dressing: In a small bowl combine the oil, soy sauce, red wine vinegar, and sugar. Whisk to combine. Set aside. Note: You can substitute vegetable oil if you don't have peanut (or someone has an allergy).

Make the crunchy stuff: Melt the butter in a skillet. Add the almonds, crushed ramen, and sesame seeds. Toast until lightly browned. Set aside to cool. Note: It doesn't matter what flavor ramen you buy, the packet is discarded.

Make the slaw: Combine the broccoli slaw and onions in a large bowl. Add the dressing and crunchy stuff. Toss to mix well. Serve immediately. Enjoy!