This ubiquitous summer salad goes by many names. Oriental coleslaw. Asian Ramen Noodle Salad. Asian Coleslaw. Crunchy Ramen Salad. Crunchy Asian Coleslaw. I really have no idea who created this recipe, but it has been showing up at most every potluck, picnic, family reunion, church function, etc. for decades.
In North America, a potluck is any kind of social function that you go to where all the guests contribute a dish. They tend to be informal, and long tables are set out for people to pick and choose what to put on their plate – buffet style. It’s a chance to try a lot of new things, and some savvy people come armed with copies of the recipe they brought.
You learn pretty quickly that if this salad is on the table you should get some right away, and not wait to get it on the second pass. It probably wont be there when you come back!
I can eat this as a meal, but it’s tangy dressing and crunch really shine as a side dish, especially when served with grilled meats that have a sauce. Like a barbecue sauce. Not only does it work as a palate cleanser, but it also helps to regulate the acid-alkaline balance in the body. When you eat a grilled meat it can make the body more acidic (do not want), but eating something acidic actually makes the body more alkaline. Which you want. So it’s important to balance out your meals so the body functions at optimum levels.
As the years have gone by, this salad is continually getting upgrades and personal touches. My recipe is no exception! I do however still use sugar for the dressing because I think it tastes better than using honey or sugar substitutes. Feel free to use those if you wish, and of course if you can’t find a miso soup mix, you can use a regular ramen soup mix just as well.
And if you are outside of the US and have never tried this salad, give it a whirl! It’s fast, easy, inexpensive and HEALTHY.
1/2 C Grapeseed Oil
1 t toasted sesame oil
3 T vinegar (I used a mix of apple cider w/the mother, a grapefruit vinegar, and a red wine vinegar – if you let it sit together overnight the “mother” grows in in – quite tasty!)
1 1/2 T fine sugar (can use more if you like)
1 T toasted sesame seeds
1/2 T Miso Soup seasoning
1 pound slaw (cabbage, broccoli, or kale)
1 green onion (thinly sliced)
1/2 block of ramen noodles from soup mix (I used a gluten free version from a miso soup mix)
1/3 C nuts for topping (toasted sliced almonds, toasted sunflower seeds, raw pumpkin seeds)
Whisk the dressing ingredients together or shake in a jar. Combine everything but the nuts, cover, and let sit until ready to serve. Before serving pour dressing over the salad and top with the nuts.
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