Light Asian Cabbage Salad/Cole Slaw/Chinese Cole Slaw

Last night we had some family over for supper and DH wanted something with teriyaki glaze or marinade. I had some Western Styloe ribs in the fridge that needed to be prepared so I marinated those. I was at a loss at what to make with them and then I remembered that I had a couple heads of cabbage in the refrigerator. This is not an oft consumed veggie in my house for no particular reason other than I don’t know what to do with it other than stew it or make cole slaw. Memories of having a chinese cole slaw at my sister-in-laws house gave me an idea. I searched on and found a recipe that was more to my liking. Even though the sharer called it light I still reduced the sugar a bit more. This is wonderful and light and will go great with grilled chicken breast or shrimp. Today we ate the leftovers with some of the leftover rib meat cut off the bone and it made a wonderful lunch.

SALAD Ingredients
1 head cabbage
4 green onions
1 carrot, shredded

CRUNCHY Ingredients
1 (6 ounce) package Ramen noodles
1/4 cup sunflower seed
2 tablespoons sesame seeds
1 cup sliced almonds

SAUCE Ingredients
2 minced garlic cloves
1 tablespoon fresh ginger (or jarred if more convenient)
1/4 cup sugar
1/8 cup sesame oil
1/4 cup olive oil
1/4 cup rice wine vinegar
1 tablespoon light soy sauce

Prep Time:
Prepare Salad
1) Slice cabbage into small bite size pieces.
2) Add green onions, and carrots. Toss to combine.

Note: This salad will keep for up to 4 days in a zip top plastic bag or covered bowl.

Prepare Crunchies.
1) Break the ramen noodles into pieces and place on cookie sheet.
2) Sprinkle Sunflower & Sesame seeds and slice almonds over the noodle pieces. Lightly coat with olive oil.
3) Place pan under the broiler on low until lightly toasted. Stir gently if needed. Watch carefully so they don’t burn. Once brown remove from oven to cool.

Note: If preparing ahead of time, once cooled place crunchies in a ziploc bag.

Prepare Dressing:
Mix all ingredients for dressing together stirring until the sugar is dissolved. Allow to marinate for a few minutes.

If you have a small family keep the salad, crunchies, and dressing separate. Toss together enough to feed your family. Make sure to stir up and spoon the dressing over before tossing the salad together.

This salad will go great with grilled, chicken, pork, steak or shrimp.

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