Creamy or vinegar?
This is the question that greets us when we eat at one of our favourite restaurants, St-Hubert. I love the creamy stuff, while Husband always opts for vinegar. I’ll never understand that man. Creamy coleslaw reminds me of my Nana and of standing at her kitchen table grating cabbage for hours. Alright, so it wasn’t really for hours, but it does take a long time for a kid to grate a head of cabbage. Nan was smart – she knew how to keep us busy.
Now, it’s not that I don’t like vinegar coleslaw – I mean, I love any kind of coleslaw. Crunchy, tangy, cool. The perfect summer barbecue accompaniment.
This Asian coleslaw recipe is a recipe I first tried in university. I instantly fell in love. It’s my favourite vinegar based coleslaw by a long shot. Until this past weekend, I had never once prepared this glorious recipe for my husband, lover of Asian food and vinegar slaw, not even once. It was like an ace in the pocket I guess. One of those recipes that I’m sure will remind him why he married me, you know? I’m kidding. I know why he married me – Dad had to give away the best goat to get me married off. Kidding again. I think he married me because he actually likes me. Huh.
This coleslaw recipe, now that I’ve revealed it to my husband, will definitely be a regular in our house. It’s easy to put together, extremely cheap to make, and really quite good. The basic things you need are cabbage, green onions, a package of dry ramen, and some pantry staples. The rest you can just make up as you go along.
[Recipe] Asian Slaw
1/2 head cabbage (or a package of coleslaw mix)
4 green onions, chopped
1/2 cup chopped almonds
1/2 cup sunflower seeds
2 Tbsp sesame seeds
Package of ramen noodles (reserve seasoning packet for dressing)
1/4 cup chopped cilantro or parsley (optional, but really tasty)
Finely chop or shred the cabbage. Put the cabbage in a large bowl.
Chop the green onions. Add to the bowl.
In a small pan, warm the almonds, sunflower seeds, and sesame seeds over low heat until fragrant and just lightly toasted.
While the nuts and seeds are toasting, open the package of noodles and remove the flavouring packet from the package, setting it aside for use in the dressing. Crush the dry noodles and add them to the salad bowl.
Chop the herbs, if using, and add them to the bowl.
Once the nuts and seeds have finished toasting, add them to the bowl as well.
1/2 cup oil
1/2 cup rice vinegar
1/4 cup sugar
1 tsp sesame oil
Seasoning packet from ramen noodles
Pinch of red chili flakes (optional)
Make the dressing by measuring all ingredients in a small bowl, whisking until completely combined.
Assemble the salad by adding the dressing to the salad ingredients and mixing well.
Allow the salad to sit for at least 4 hours before serving. This salad lasts for at least a couple of days in the refrigerator and improves the longer it sits.
We ate this salad with some of the best pulled pork around, my friend’s slow cooker pulled pork recipe. I’ll ask her if I can share it with all of you sometime.