Chinese Coleslaw a la Poggi
Submitted by uday
Crunchy Chinese coleslaw with crispy ramen noodles, toasted almonds, and sunflower seeds tossed in a tangy-sweet vinegar dressing. Perfect potluck side ready in 30 minutes.
YIELD
8 servingsPREP
20 minCOOK
10 minREADY
30 minThis isn’t your grandmother’s mayo-heavy slaw.
Crispy ramen noodles, toasted almonds, and sunflower seeds bring serious crunch to tender cabbage ribbons.
The tangy-sweet balsamic dressing ties it all together with a hint of umami from the ramen seasoning packet.
It’s the kind of side dish that disappears at potlucks, picnics, and backyard barbecues.
Chef Tips
- Toast the noodles and nuts just before serving to keep them crackling crisp
- Dress the slaw at the last minute to prevent sogginess
- Use a mix of green and purple cabbage for eye-catching color
Variations
- Swap balsamic for rice vinegar for a more traditional Asian flavor
- Add mandarin oranges or crispy wonton strips for extra texture
- Toss in edamame or shredded chicken to turn it into a complete meal
Ingredients
Directions
Break the top ramen noodles apart, being careful not to grind them in your hands, then brown them in butter.
Noodles should be crisp.
Set aside.
Next brown green onions, sunflower seeds and almond slivers in skillet with butter.
Set aside.
Mix oil, sugar, vinegar and ramen seasoning to make the dressing.
Shake vigorously.
Do not mix ingredients until you are ready to serve.
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