Saturday, July 13, 2013

Asian Coleslaw - The Salad Bar Monthly Blogging Challenge

Our challenge this month was to make a summer salad.

I’m sure everyone has some variation of this recipe in their recipe box. We got this recipe from a friend many years ago. Here’s how we make it.

Asian Coleslaw
12 servings

1 medium nappa cabbage, shredded
1 bunch scallions, chopped
1 packet ramen noodles (the one with the little flavour packet)
4 tablespoons sugar
6 tablespoons white vinegar
3/4 cup canola oil
Sliced almonds and sunflower seeds (optional, we didn’t use them)

Place your shredded cabbage and onions in a large bowl.

Separate the noodles from flavour packet and crush the noodles. We used the oriental flavour, but you could use chicken. Set aside.

Place the sugar and vinegar in a bowl and microwave for 30 seconds or until warm. Stir it up to dissolve the sugar. Add the oil and flavour packet and stir again.

Toss the dressing with the cabbage until coated and store in the fridge until ready to serve (or pack for your picnic).  Add the noodles, nuts and seeds just before serving otherwise they’ll get soggy. This salad can be made the day before. The cabbage is nice because it doesn’t wilt as fast as lettuce would.

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  1. We were on the same wavelength...I made a similar salad this month too! It's one of my favorites to take...and Summer parties.

  2. I love Asian American combinations so this would be right up my alley.

  3. Mmm, I love this salad! But I have never made it myself. I'll have to try it soon. BTW, the linky is showing up multiple times in your post.

  4. I've been meaning to try this, but the ramen noodles keep throwing me off. I can't picture them in a coleslaw for some reason.

  5. I have never tried Ramen Noodles in a salad before. I bet the crunch would be really good! So glad you planted this seed in my head!