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Asian Flair Slaw

This slaw is very easy and quick to make!

Set aside the noodle seasoning packet (or throw it away!); crush the noodles and place in a large bowl.

Add the remaining slaw ingredients.

In a jar with a tight-fitting lid, combine the dressing ingredients. Shake well.

Drizzle over salad and toss to coat.

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Asian Slaw

Super quick and easy to make!

Author Tammy

Ingredients

Slaw:

  • 1 package (3 ounces) ramen noodles
  • 1 cup broccoli coleslaw
  • 1 cup cabbage coleslaw
  • 1 cup shredded carrots
  • 1/2 cup diced green onions
  • 1 cup broccoli florets
  • 1 cup finely diced sweet apples
  • 1 can (6 ounces) sliced black olives, drained
  • 1 cup dried cranberries (cranberry raisins)
  • 1 cup sunflower kernels
  • 1/2 cup slivered almonds
  • 1/2 tsp chia seeds (optional)
  • 1/2 tsp flax seeds (optional)

Dressing:

  • 1/3 cup apple cider or wine vinegar
  • 1/4 cup olive or canola oil
  • 3 Tablespoons sesame oil
  • 3 Tablespoons low sodium soy sauce
  • 1 tsp garlic powder or freshly minced garlic clove
  • 1 tsp ginger
  • 1/4 tsp ground black or white pepper
  • a pinch of red pepper flakes

Instructions

  1. Set aside the noodle seasoning packet (or throw it away!); crush the noodles and place in a large bowl. 
  2. Add the remaining slaw ingredients.

  3. In a jar with a tight-fitting lid, combine the dressing ingredients. Shake well. 

  4. Drizzle over salad and toss to coat. 

  5. Enjoy!

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About Me

Hi, I'm Tammy!

I live in Idaho but I am a southerner and moved here for career reasons in 2000. However, I am now a retired widow and have lots of time to focus on what makes me happiest -- cooking, sharing recipes, as well as teaching and sharing with others what I know about cooking and nutrition.

I don't claim to know everything there is to know about cooking and I'm not a chef, although I do know a few and helped them out from time to time and my late husband was a trained cook and baker as well as a master at smoking meats and making BBQ, and I have studied nutrition at two colleges and one university along with other degrees. I like cooking from scratch and recipes made with prepackaged items are the exception rather than the norm.

However, being disabled, I have good days and bad days so I do use what I call "cheats" on occasion. For the most part though I've learned to pace myself and with a little preplanning I manage to do the prep one day and the cooking the next so the cheats still don't happen very often.

I have an enormous collection of recipes dating from the 1700s to the present (hence, vintage to modern). Because of my late husband's health issues I also have many diabetic and heart healthy recipes or my recipes often include substitutions along with the regular ingredients.

I do just about everything when it comes to cooking so other than predominantly scratch cooking, I don't really have a set focus on any particular cuisine. I even make a few cheeses, canning, homemade ginger ale, candies and confections, and the list goes on. If there is a recipe for something you'd like to see just leave a comment or write to me at: vintage2modernkitchen@gmail.com

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