Crunch Asian Noodle Slaw

By cheeserohan

Ingredients

• 1 Tablespoon white sesame seeds
• 1 Tablespoon black or white sesame seeds
• 1 teaspoon celery seeds
• 1 3-ounce package chicken-or beef-flavored ramen noodles, broken into small pieces
• 4 cups shredded green cabbage or 1/2 of a 16-ounce package shredded cabbage with carrot (coleslaw mix)
• 2 cups fresh broccoli florets, coarsely chopped
• slaw dressing (recipe follows)

Details

Servings 8

Preparation

Step 1

1. In a shallow baking pan, spread out sesame seeds and celery seeds. Bake in a 300F oven about 1- minutes or until lightly toasted, stirring once. Remove from oven; cool. Reserve for dressing.

2. In a large bowl, toss together the broken dry ramen noodles, the shredded cabbage and chopped broccoli. Shake the dressing well; pour over the cabbage mixture. Toss lightly to coat. Serve the coleslaw immediately for maximum crispness or cover and chill for up to 2 hours before serving.

Slaw dressing: In a screw-top jar, combine 1/3 cup sesame oil (not toasted), peanut oil or vegetable oil; 1/3 cup rice vinegar or cider vinegar, 2 Tablespoons sugar, 1 teaspoon grated fresh ginger or 1 Tablespoon finely chopped pickled ginger; 1 Tablespoon reduced sodium soy sauce; 1/8 to 1/4 teaspoon crushed red pepper; the seasonings from the flavoring packet of ramen noodles, and toasted seeds. Cover; shake well.