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Crunchy Asian Noodle Slaw
Bake: 10 mins at 300°F
Chill: Up to2 hrs
Ingredients
- 1 tablespoon white sesame seeds
- 1 tablespoon black or white sesame seeds
- 1 teaspoon celery seeds
- 1/3 cup sesame oil (not toasted), peanut oil or vegetable oil
- 1/3 cup rice vinegar or cider vinegar
- 2 tablespoons sugar
- 1 teaspoon grated fresh ginger or 1 tablespoon finely chopped pickled ginger
- 1 tablespoon reduced-sodium soy sauce
- 1/8 to 1/4 teaspoon crushed red pepper
- 1 3 ounce package chicken- or beef-flavored ramen noodles, broken into small pieces
- 4 cups shredded green cabbage (about 1/2 of a medium head) or 1/2 of a 16-ounce package shredded cabbage with carrot (coleslaw mix)
- 2 cups fresh broccoli florets, coarsely chopped
Directions
1. In a shallow baking pan, spread out sesame seeds and celery seeds. Bake in a 300 degree F oven about 10 minutes or until lightly toasted, stirring once. Remove from oven; cool.
2. For dressing, in a screw-top jar, combine oil, vinegar, sugar, ginger, soy sauce, red pepper, seasonings from the flavoring packet of ramen noodles and toasted seeds. Cover and shake well; set aside.
3. In a large bowl, toss together the broken dry ramen noodles, cabbage and broccoli. Shake the dressing well; pour over the cabbage mixture. Toss lightly to coat. Serve immediately for maximum crispness or cover and chill for up to 2 hours before serving. Makes 8 to 10 side-dish servings.
