Asian Slaw – Guest Blogger!
My friend, Heather, called me yesterday to get this recipe. I had given it to her a few years back and she had misplaced it and wanted to make it for her upcoming fourth of July gathering. Fortunately, I remembered seeing it on my blogging buddy Rhoda’s site and just sent her there to get it! That got me to thinking that this would make an excellent guest post and since Rhoda is so quick on the trigger with her emails, we got it all set up last night!
Mama and I first had this amazingly delicious slaw at the Red Rooster Bed and Breakfast in Cullman, Alabama when we were on a quilting retreat. We went back for seconds and then asked for the recipe! I am thrilled to bring this to you today, courtesy of Rhoda of Southern Hospitality. I know you’ll enjoy her post, this dish, and then a visit to her blog after wards! If you’re going to make this for a crowd, be sure you double it! Thank you, Rhoda!
Gratefully,
Christy
Have you had this Asian slaw recipe before? What a great time of the year for something cool and delicious like this. It seems to be one that has been passed around in the last few years in one form or another and it really is a great recipe for a party. It serves a lot of people and most folks seem to like it, with a sweet oil and vinegar mixture that is very good. Most men seem to like it too.
Asian Slaw
- 1 (16 oz) package of slaw mix*
- 2 (3 oz) packages of beef flavored Ramen noodle soup mix
- 1 cup sliced almonds, toasted
- 1 cup Sunflower seeds (I left these out)
- 1 bunch green onions, chopped
- 1/2 cup sugar
- 3/4 cup vegetable oil
- 1/3 cup vinegar (I used apple cider vinegar)
Remove flavor packets from soup mix and set aside; crush noodles, place noodles in bottom of large bowl. Top with slaw mix, sprinkle with almonds, sunflower seeds, green onions.
Whisk together contents of flavor packets, sugar, oil & vinegar. Pour over slaw mix. Cover and chill for 24 hours. Mix well before serving.
Yields 8-10 servings. This is a great recipe to double for a large crowd. There was none left in my bowl!
*Christy’s Note: If slaw mix isn’t available where you are, just use two cups of shredded cabbage in it’s place.
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Dear Friends,
Thanks to instructions found at this blog, I now have the code for my button in the right sidebar! You can copy and paste the code into your blog’s sidebar to display a Southern Plate button. I had no idea how to do this before but the instructions I found made it easy (at last!). I appreciate all of the links back to Southern Plate! My button is third item from the top on the right side.
If you’re a new reader, WELCOME!!!!! I am THRILLED to have you! Please feel free to subscribe by email.
You may feel I’m a bit scarce right now due to all of the guests I’ve had lately, getting settled into my new home, and spending summer time fun with my kids. Rest assured that I have a list a mile long -literally several hundred more family recipes- still left to bring you! I’m also working on a book proposal as well so stay tuned for more great things coming up on Southern Plate! Thank you all so very much for taking time out of your days to let me be a part of your life. Every single comment means so much to me!
Southern Plate’s one year anniversary is coming up! We’ve been discussing different ways to celebrate it on my Facebook page. Feel free to friend me and post your suggestions on my wall!
Gratefully,
Christy
Live a good, honorable life. Then when you get older and think back,
you’ll enjoy it a second time.
~Submitted by Pamela of Daysong Reflections
To submit your quote, click here. (I LOVE NEW QUOTES)
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Christy,
This is one of my favorite recipes to bring to a cook-out. Mine is slightly different in that I use the oriental flavor ramen noodles and olive oil in place of veg oil. My recipe also adds 2 TSP of soy sauce for an extra flavor kick! I am new to your site – thanks for all of your wonderful recipes. I can’t wait to eat my way through them!
Michele
Michele,
WELCOME!!!! It’s great to have you here!!!!! I love your substitutions and will have to try them next time I make it, they are right up my alley!
Thank you so much for taking the time to comment. Comments mean so much to me. I put a lot of time into Southern Plate and getting to hear back from y’all makes the world of difference and keeps me motivated!!
I hope you stick around, put your feet up, get comfy, and settle in to being part of the Southern Plate family!!
Gratefully,
Christy
Hi Michele,
You are gonna love it here. Stay tuned because Christy is wonderful.
Hi Christy, we are BBQing tomorrow for family and this will be perfect to go with our steaks and corn on the cob. Something new and refreshing!
Yummy!Thanks!
Hey Mary!! I hope you like it as much as I do! I am not really a cole slaw person but this one cranks my tractor!
I love this-mine has a minor variation in that it calls for Chinese or Napa cabbage, but yours would be easier as you can use the pre-packaged stuff and I am all for easy especially in the summertime. I made the Chocolate Sundae Cake yesterday and it was wonderful. I even had a piece of it for breakfast, but don’t tell anyone. It was so much better than raisin bran.
“I made the Chocolate Sundae Cake yesterday and it was wonderful. I even had a piece of it for breakfast, but don’t tell anyone. It was so much better than raisin bran.”
~laughs~
I love you!
Christy,
Just in case you needed a little justification, my sister-in-law regularly eats chocolate for breakfast because she says it gives her the whole day to work it off!!! Can’t wait to try that cake myself!
Michele
Christy,
Love your site!
My slaw recipe calls for Rice Wine vinegar and adding the noodles and the nuts right before serving so they are crispy. I also toast the noodles slightly with the nuts.
Bountiful looks so beautiful-I enjoy seeing your pictures.
Thanks for the recipes and your stories behind them.
Donna
A friend makes this and it indeed is delicious! I was thrilled to be in the mountains of Asheville ,NC (had the best collards – WHOO HOO 12 Bones) and Lakemont GA the past 2 weeks and am just now getting caught up on all the happenings at Bountiful! Thank you for sharing all the recipes, your garden, and activities! Love the ground beef E-cookbook!
Bountiful Blessings!
P.S. Can’t get the collards off my mind! I look forward to trying your Grandmama’s collards with the hot pepper sauce! Yum!
I may have to half this recipe and make it for myself. My husband won’t touch slaw! Sounds so yummy and refreshing! I like the soy sauce idea!
Thanks again for the recipes. I’ve been subscribed to your site for a about a month now and look so forward to the e-mails. I’ve mentioned it to my Mother and two sisters and a friends at work so you’ll have more new subscribers very soon I’m sure. You’re recipes are great and your home is lovely. I love the stories. Keep up the great work!
Hey! Thanks for the button information, Took me about two seconds to add your button to my new blog! It was a breeze. You’re always so helpful Christy, how the heck did I live wit’outcha? I need to make my own button now. Don’t be surprised if I bug you and ask lots of questions.
The Slaw sounds pretty awesome. I think I will try this for the next family get together to help replace the calories in what is usually a carb and fat festival. Thank ya maam! As usual, You da awesomest!
Yall click my name and have a laugh today!
I’ll definitely put your button up! It looks great!
To make this even better, toast your noodles,
sun flower seed & almonds.
Adds a ton of flavor
I just wanted to say tomorrow my extended family is being treated to a large home made supper of nothing but Southern Plate dishes (And a salad) They are super excited!
I can’t wait to try this for my 4th of July BBQ. Since I will have to double it, I think I will make one using Michele’s changes. Thanks for all the good recipes.
Love the pictures of Bountiful
Well as usual I’m going to have to run out to the store.
My mouth watered for the cole slaw. Hmmmmm can’t wait to dig
my fork into it. Thanks so much for yet another great recipe.
How are the kids making out with the summer time? Is the heat
getting to them too. Oh gosh, it’s so hot here in La.
Trixie, It’s hot everywhere! We are getting a brief vacation from it today. I shoulda waited one more day to saw the trees. Almost killed me.
I’ve made something like this, but with the oriental flavor ramen, and a little soy as well as rice wine vinegar and a dab of sesame oil, and- get this- CHICKEN! Yup, just add some cooked chicken, and you have a tasty meal. Had this at a BBQ and people couldn’t get enough of it.
Chicken? Yummy! I’d bet it would be delicious with shrimp too!
Hi Susie,
That’s how I like, we call it asian chicken salad. It’s so good.
Hey, Christy! Thanks for putting up my recipe today and yes, I’m sure there are a LOT of different varieties of this one & they are all probably equally as good. Very good summer dish, so I hope you’ll all try it.
And I hope you’ll stop by Southern Hospitality for some fun too!
I have made this dish for years, and there is never any left, only I use virgin oil instead of veggi oil, more healthier,
I ran and got the stuff to make this and it is sitting in the fridge now! I put chicken in it and some soy sauce. It taste YUMMY!! I have been wanting a salad lately. I hope I can keep from nibbling on it!
This is such a good recipe! In the past, I’ve made it with broccoli slaw, which is also delicious! I’ll be making this recipe for company on the 4th of July along with your sundae cake, an apricot nectar cake, and some ribs cooked on the Orion cooker. It’ll be scrumptious, I’m sure.
Your button looks great! Thanks for linking back to us so others can share buttons on their blogs.
Allyson
I love it! I could add leftover chicken or pick up rotisserre and call it a meal. My 5 year old made the sundae cake with the addition of colorful sprinkles. They loved it. Thank you for the sweet memory maker.
Hi- This is one of my favorite salad/slaw recipes (mine is a slight variation). My husband even asks for this! That’s a good sign when he asks me to make a certain dish.
Hi,
I also have been making this for a couple of years. The only things that are different are:
1-Toss in the noodle pieces just as you are about to serve it so they are still crunchy
2-I use splenda instead of sugar
It comes out wonderful!
Christy,
I really love your recipies, but I love your quotes almost as much. I am planning on making a quilt using lots of your quotes transfered onto fabric, then incorporated into my quilt squares. It might take me years to get it done (most of my quilts do), but one day I’ll take a picture of the end results and send it to you!
I love this slaw! It is so delicious!!! People in my family crave it. I posted my own version awhile back. I don’t use the ramen noodle favor packets because of the sodium content. I add a few other things and it tastes just as delicious. Thanks for sharing!
This slaw is my favorite. I use broccoli slaw mix and add a can of manadrin oranges to it. It is so good and a good summer dish.
Any recipe that starts with a bag of veggies already cut up gets high on my list. As always, Christy, thanks for sharing your recipes and your sweet and uplifting spirit.
I just realized that recently I have not been receiving your newletters. I guess it has been at least a month. Is something wrong on my end? Sure do miss your recipes.
I made it today and it will be going pool side tomorrow. I left out a cup of it, ate it and have been eyeballing the rest of it. I hope it makes it through the night!!!
Regarding your Asian Slaw recipe, it calls for 2 packages of Ramen noodles. My question is: do you put these into the salad bowl cooked or uncooked? Thank you for your responce. I’m looking forward to making this slaw!
don’t cook the ramen. The uncooked ramen makes for this crunch that is out of this world.
I have been looking every where for this recipe! I used to eat it al the time at church pot lucks. I have since gotten married and moved, so every now and again I crave one of my childhood staples. This is the pecipe to a T. Thankyou!