Mix oil, sugar, vinegar and Ramen noodle seasoning. Pour over slaw and Ramen noodles.
Combine cole slaw mix with peas. toss with oil, sugar, poppy seed, dry mustard, salt, grated onion and vinegar. Sprinkle with roasted peanuts.
Brown almonds and sesame seed in butter.
Mix cole slaw and onions in large bowl.
Add cooled almonds and sesame seed.
Mix dressing at time of serving.
Break Top Ramen over all and mix. May add red cabbage and more rice wine vinegar.
Combine peas, mushrooms, water chestnuts, green beans, Chinese vegetables, celery and onion.
efore slicing.
FOR THE SLAW:
Whisk first 6 ingredients
roccoli florets in the broccoli slaw are very large, break them
ake an asian slaw.
Refrigerate the slaw.
Assemble the nachos
arinade.
For the Singapore slaw.
Combine lime juice, sugar
Pork: Combine first 8 ingredients in a large zip top bag. Add pork and seal. Marinate in fridge 2 hours, turning occasionally.
Slaw: Combine vinegar and next 6 ingredients in a large bowl. Add coleslaw mix and green onions, mix well.
Heat large nonstick skillet over med-high. Remove pork from bag; discard marinade. Coat pan with nonstick spray. Add pork to pan; cook 2 min on each side, or til done.
Divide pork evenly among bottom buns. Top each serving with about 1/2 c slaw and top with other half of bun.
up Rainbow Sesame Slaw. Serve with any remaining slaw and mayo on
Combine cabbage and red pepper in a serving bowl. Pour over combined vinegar, sesame oil and sugar and toss to coat. Set aside.
Season salmon and coat with sesame seeds. Heat a lightly greased non-stick frying pan on medium. Sear for 2-3 mins each side, until seeds are toasted and salmon is cooked.
Mix cilantro into slaw. Divide salad between serving plates and top with salmon and extra cilantro. Serve with lime wedges.
Preheat the oven to 425\u00b0F. Grease and line a baking pan with parchment paper.
Combine olive oil, breadcrumbs, red pepper flakes and lime peel in medium bowl. Place fish on prepared pan. Pat crumb mixture onto fish. Bake for 12 mins, or until fish is cooked through.
Meanwhile, for the crunchy nut slaw, combine lime juice, vegetable oil and fish sauce in large bowl. Add nuts, cilantro and cabbage; mix gently. Serve with fish.
In a large bowl, combine all ingredients for salad except noodles.
Stir well to combine.
In another bowl, add all ingredients for dressing, including reserved spice package from noodles, mixing well till sugar is dissolved.
Pour the dressing over the slaw, toss to coat well.
Let marinate for at least 15 minutes.
Add noodles just before serving.
radishes, and red onions. Set slaw aside.
For the pork
Mix slaw ingredients, onions and noodles. Refrigerate until serving time. Mix the oil, sugar and flavor packs.
At serving time, mix dressing with refrigerated ingredients.
Add almonds and sunflower seeds.
Serves 6.
nd serve with Spicy Slaw.
For the Slaw: First, make the
Remove flavor packets from Ramen noodles. Crush noodles and place with almonds on cookie sheet. Spray lightly with cooking spray and broil until lightly brown. Combine slaw mix, noodles and almonds. Mix oil, vinegar, sugar and flavor packets from noodles together. Pour dressing over slaw before serving.
To prepare slaw, combine first 11 ingredients in a large bowl.
To prepare dressing, combine juice and remaining ingredients in a small bowl; stir with a whisk until sugar dissolves.
Drizzle over slaw; toss well to coat. Serve immediately.
Whisk dressing and soy sauce together and set aside.
In large bowl, combine remaining ingredients (except chow mein noodles). Pour dressing over salad and toss well.
Chill until ready to serve.
Serve topped with Chinese noodles.
(This is really good over hot white rice, too.)
Crumble dry noodles over the slaw mix.
Add green onions, diced up small.
Set in refrigerator while preparing remainder of ingredients.
Put flavor packet from Ramen noodles in a small saucepan.
Add vinegar, oil, sugar, salt and pepper.
Cook until sugar dissolves; set aside to cool.
In a small skillet, melt margarine.
Add sliced almonds; heat on low heat until the almonds are toasted (lightly browned).
Set aside to cool.
Before serving, combine the slaw mixture, the vinegar mixture and the almonds.
Toss lightly.