Asian Coleslaw- E.A.S.Y.

I am very aware that I am not the best person for you to take cooking advice from, BUT I do know that I have a few dishes that are so easy and so good.  I feel obligated to share them with you because it’s nice to have a simple, go-to dish.  I make this almost anytime we host a party or need a “green” side dish.  It’s also really good as leftovers, and this is coming from a gal that doesn’t eat leftovers.

Asian Coleslaw I’m not even sure that this picture does this justice, but I would like to add that I think mayonnaise is gross.  Eww!  I don’t even like to smell it.  True story- one year my mom was running late and needed help getting her famous Jello salad mold ready (Haha!  Jello salad mold probably doesn’t sound amazing, but it is good.  It’s also one of the staple items that is always on our Thanksgiving table….it’s just Jello with some mandarin oranges in it…in the shape of a dome).  Anyways, so in order for the Jello to not stick to the mold, my mom told me to put some mayo on my hands and “grease” the dish.  Eww!  Gross!  Mayo on my hands?!  I dramatically gagged a time or two, but when I ate it later, I never tasted the mayo grease…just the classic Jello.  Moving onward, the reason I like this coleslaw is because it’s mayo free!  (and it’s easy and delicious, in case I haven’t mentioned that already.)  I’d also like to point out that this recipe goes against my “I only want to cook with 5 ingredients or less” theory, but it’s a whopping 7 items so you’ll have to deal with it.

Asian Coleslaw ingredients

Asian Coleslaw:


1 bag of coleslaw

1 package of Chicken flavor ramen noodles

1 small pack of slivered almonds

sesame seeds

1/4 cup veggie oil

1/4 cup vinegar

1/4 cup sugar

Preheat the oven to 350 degrees.  You’ll toast the almonds and sesame seeds (use as many sesame seeds as your heart desires) at 350 for about 5- 7 minutes.  Let them cool.  While the almonds and sesame seeds are toasting, crush the ramen noodles (get some aggression out…or this is a good thing to let the little people in your house help you with), and mix them in a large bowl with the coleslaw mix.  In a separate small bowl, make the dressing.  Combine the sugar, oil, vinegar and the seasoning packet from the ramen noodles.  After the almonds and sesame seeds have cooled, mix them in the large bowl, then cover everything with the dressing you made.  Stir it all together and stick it in the fridge while you fix the rest of dinner. Asian Coleslaw on plate  This goes great with a pork dish.  I may have to include 2 more recipes later because pork sliders and pineapple/sausage skewers are more of my favorite dishes…and a strawberry margarita is always a good choice!





2 thoughts on “Asian Coleslaw- E.A.S.Y.”

  1. Girl . . . you are hysterical! I can see you now dipping your hands into a mayo jar with your head turned away to the side as far as possible. A tip for you: next time you find your hands slathered in mayo, you can clean and put the high shine “company- is-coming” on your green houseplants by coating the leaves in that mayo! You’re welcome! xoxo

    1. Good to know about the mayo on the leaves. That would just mean that I’d have to have a real plant in my house. I have very few of those because I have a knack for killing them. It’s sad, really. My fat, paddle thumbs are definitely not green!

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