Asian Slaw

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This is my adaptation of this [Crunchy Asian Slaw recipe http://cookingwithmykid.com/veggie-friendly/crunchy-asian-slaw/].

Prep Time: 10 – 15 mins

½ head of green cabbage, shredded
¼ head of red cabbage, shredded
1 medium carrot
3 tablespoons rice wine vinegar (I used unseasoned)
1 tablespoon lemon juice
pinch of salt
1 tablespoon honey
½ teaspoon fresh ginger, minced
1 clove garlic, pressed
1 tablespoon soy sauce
½ cup canola oil
1 package of Ramen noodles, uncooked
  • Shred your cabbages and carrot, mix together.
  • Mix all of your dressing ingredients (vinegar through oil). Whisk together (or with an immersion blender/food processor).
  • Pour the dressing on the cabbage and carrot mixture, toss thoroughly.
  • Crumble up the ramen noodles and mix into the slaw. Let sit for 20 - 30 minutes to allow the noodles to soften, or eat it right away for crunchy noodles.