- 2 packs dry ramen noodles, crushed into ½-inch long bits (discard the seasoning packets)
- 1 cup thinly sliced almonds
- ⅓ cup rice vinegar
- ⅓ cup oil (avocado or grapeseed work well)
- 2 Tbsp honey
- 2 Tbsp soy sauce or tamari
- 1 Tbsp toasted sesame oil
- 2 Tbsp white sesame seeds
- ½ tsp ground white pepper or red pepper flakes, more to taste
- 1 16 oz bag of broccoli slaw (you can also use coleslaw mix)
- 1 cup thinly sliced scallions, white and green parts
- Make it a meal! Top each serving of slaw with shredded grilled chicken or cubes of extra-firm tofu.
Coleslaw is a true mealtime staple and this iteration is the perfect addition to your spread, no matter the season. Plus, I’m pretty confident it has the ability to convert all those coleslaw naysayers–given its lack of mayo, unique flavor profile and added crunch. Try it out and serve it with a multitude of mains!
Heat the oven to 350°F, and position a rack in the middle of the oven. Spread out the crushed ramen noodles and sliced almonds on a lined baking sheet. Toast until fragrant and golden brown, about 10 to 15 minutes, stirring once halfway through.
To make the dressing, add the vinegar, oil, honey, soy sauce, sesame oil, sesame seeds, and pepper into a small bowl. Whisk until combined. Set aside.
In a large bowl, toss together the coleslaw mix and scallions. Fold in the toasted ramen and almonds. Pour the dressing over the mixture, and toss until everything is thoroughly coated. Cover the bowl and refrigerate for at least 2 hours. (This is a worthwhile extra step -- but you can skip it, if you can’t wait to dig in!)