My Asian coleslaw salad. This is not for the weak stomach; this spicy slaw is a nice addition when you want to add a side dish with an Asian flair. Serve by itself or on an Asian salad. Also makes a good spring roll filling.
You can cook My Asian coleslaw salad using 8 ingredients and 2 steps. Here is how you achieve it.
Ingredients of My Asian coleslaw salad
- Prepare 1 (16 oz) of bag coleslaw.
- Prepare 1/4 of large purple onion, thin sliced.
- Prepare 1 pkg of chicken flavored Ramen noodles (3oz).
- It’s 1/3 C of apple cider vinegar.
- You need 1 splash of rice vinegar.
- Prepare 1/2-1 C of sugared holiday pecans (recipe in my recipes), chopped.
- Prepare 1/2 C of sunflower oil.
- You need 1-2 Tbsp of dark brown sugar.
In a large bowl, combine the cabbage, carrots, green onions and cilantro. In a small bowl, whisk together the remaining ingredients. Pour over cabbage mixture and toss to coat. Instructions Add the coleslaw blend to a large bowl.
My Asian coleslaw salad instructions
Mix the coleslaw, purple onion and nuts in a large bowl. Mix the seasoning packet from noodles; the oil, vinegar and brown sugar in a small bowl..
Crush the noodles in the package and pour over the slaw mix. Now pour the dressing over everything and mix well..
In a smaller bowl, whisk together the honey, sriracha, mayo and lime juice until everything is well combined and smooth. Once the dressing is fully mixed together, pour it over the coleslaw mix and toss together. To make the dressing, combine the honey, oil, peanut butter, vinegar, sesame oil, salt, pepper, red pepper flakes, garlic, and ginger in bowl. Store in refrigerator until ready to use. To make the slaw, prep all veggies: shred the cabbage, thinly slice the peppers, and grate the carrots.
