Tuesday, June 3, 2008

Chinese Coleslaw

Because it is so hot down here in Georgia, we tend to have foods that are a bit lighter and more refreshing, and Chinese coleslaw is one of my favorites. My father also likes it a lot so we tend to fix it pretty often. The great thing about this coleslaw is that it's incredibly easy to fix and takes almost no time at all. Also, if you have anyone in your family who doesn't like mayonnaise (the traditional dressing for coleslaw) this will work wonders for you because there is no mayonnaise at all. :)

It's pretty simple to fix. First, shred a large head of cabbage. I like to use my food processor for this with the grating disc attached. I then put all of the cabbage into a large tub for mixing' a large bowl would work just as well. Then add chopped up snap peas, toasted slivered almond, water chestnuts, and two packages of crushed Ramen Noodles, saving the seasoning packets for the dressing. The picture above shows all of the ingredients before mixing.
The dressing is also very simple. Combine the two Ramen seasoning packets with 1/2 cup of vegetable oil and 6 tablespoons of rice vinegar. You can combine them in your blender or just whisk it all together. Pour over the coleslaw and mix well.
Like most coleslaws, it's usually best the day after you fix it, so try and fix it the night before if you're going to serve it for a party. If you don't have the time for that or if you don't remeber, it's still just as good fixing 5 minutes before the meal.
I hope that you enjoy this refreshing salad as much as I do. :)


dsimmer.com said...

I'm surprised that you didn't recommend it for me. :-)

dsimmer.com said...

Even better! By September, 100% of your brothers-in-law will hate mayonnaise!