nformation: CALORIES (per 1/4 recipe) 340kcal; FAT 4.5g; CHOL
PREPARE salad dressing mix in small bowl as directed on envelope. Stir in sugar and soy sauce.
BREAK apart Noodles; place in large bowl. Discard Seasoning Packet or reserve for another use. Add coleslaw blend, onions, sunflower kernels and almonds to noodles; mix lightly.
ADD dressing; toss to coat. Serve immediately.
SUBSTITUTE: Prepare as directed, using GOOD SEASONS Asian Sesame Salad Dressing & Recipe Mix.
Preheat oven 350 deg.
Place crushed Ramen noodles, almonds, and sunflower seeds on a jelly roll pan and bake for 5-7 minute Watch closely so they don't burn. Cool until needed.
Mix dressing in a small bowl. Can be done ahead of time.
In a large bowl, mix coleslaw mix, carrots, and green onion. When noodle mixture is cooled and you are ready to serve, add to the cabbage mixture. Stir in the dressing and serve immediately.
n a large bowl, combine coleslaw mix, green onions, snow peas
Combine coleslaw mix, edamame, red pepper, green onions, cilantro, and black sesame seeds in a bowl.
Whisk mayonnaise, honey, vinegar, ponzu, lime juice, ginger, garlic, and white pepper together to make dressing. Pour over coleslaw mixture; mix well.
Serve immediately for crunchy coleslaw, or refrigerate for a few hours before serving.
There are 2 options for preparing this dressing.
You can either mix ingredients in a blender, which makes it a little frothy, OR you can finely mince the garlic and ginger, and whip the rest of the ingredients together with a wire whisk. Either way, it's fabulous!
You can easily double this recipe. Just keep the 2 to 1 ratio for the garlic and ginger, and the soy sauce and vinegar.
For the pork patties, mix pork, hoisin sauce, 1 tbsp of the soy sauce, five spice, garlic and ginger in a large bowl. Divide the mixture into eight portions and shape into patties. Cook the patties in a heated, oiled skillet until browned on both sides and cooked through.
For the coleslaw, mix the vinegar, oils, remaining 1 tbsp soy sauce and sugar in a medium bowl. Add the coleslaw mix, bean spouts, mint and snow peas; toss well to combine.
Serve pork patties with the coleslaw. Sprinkle with the noodles.
Heat enough oil for shallow frying in a large skillet on high heat. Fry calamari rings for 1-2 mins, turning, until golden. Drain on paper towels.
Meanwhile, combine coleslaw with dressing, fried noodles and arugula in a large bowl. Toss well. Serve coleslaw topped with calamari and green onions. Serve with lemon wedges.
owl. Place the ramen noodles, coleslaw mix, green onions, and sunflower
Break up the dry ramen noodles into small pieces.
In a large bowl add the coleslaw mix.
In a medium bowl, whisk together the oil, sugar, vinegar, soy sauce, garlic powder and the flavor packet from the ramen noodles. Add and combine onions, almonds and sunflower seeds.
Pour sauce mix over coleslaw and combine thoroughly.
Add ramen noodles and toss just before serving.
Enjoy! :-).
Put coleslaw mix in a large bowl; add crushed ramen noodles, almonds, sunflower seeds, and green onions. Mix well.
Pour vinegar into a jar and add seasoning packets from ramen noodles; cover jar and shake until seasoning is mixed into vinegar. Pour dressing over coleslaw mixture; toss to coat. Refrigerate for flavors to blend, about 1 hour.
Combine the first 4 ingredients in a large bowl.
Add the green onions and coleslaw, tossing gently to coat.
Sprinkle the slaw with parsley and sesame seeds.
Serve immediately.
Place coleslaw in non-reactive bowl.
Whisk together sugar and next seven ingredients thoroughly, plus onion if using.
Pour over coleslaw mix and stir to coat. May add paprika at this point, if desired.
Refrigerate at least 2 hours before serving.
Note: Mix may seem dry at first, but will loosen up after cabbage reacts to the dressing and releases it's moisture. Also, when I've made my traditional coleslaw recipe, I grate my onion, because I don't like the minced bits.
he hamburger buns, topped with coleslaw (recipe follows), if using.
For
ours.
To prepare the Asian Slaw: In a small clean
dd the browned chicken and coleslaw mix or shredded cabbage to
aking the rest of the recipe so it's all done
Mix dressing with seasoning packet from the ramen noodle soup mix* I used 1/4cup kraft italian and 1/4 cup of tuscan salad dressing. Mix until smooth.
Break apart noodles and place in a bowl when you are ready to serve add the slaw, onions, and toasted almonds and seeds. Mix slightly.
Add dressing mixture toss to coat and serve. Do not do this to far in advance of serving your meal or the noodles will go soggy. This is also no the greatest salad when serving as leftovers due to the fact that the noodles become soggy.
Mix dressing, peanut butter, chili/cayenne powder and ginger. Pour sesame oil to a nonstick skillet.
Add chicken, nuts and half of dressing mixture.
Saute over medium heat until hot.
Remove to a serving bowl.
In a separate bowl, toss coleslaw mix, bell pepper and cilantro.
Toss the coleslaw mix together with the scallions and red onion in a large bowl until everthing is well mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated.
When ready to serve, bring the slaw back to room temperature. Stir the dressing ingredients together in a small bowl until blended or shake together in a sealable plastic container.
Taste for salt and add a couple pinches if needed. Pour over the slaw, toss well, and serve within 1 hour or it will get wilted.