Summer recipes lately have included lots of slaw. Cabbage slaw for fish tacos. Black Bean Mango slaw for serving with out taco bar. Classic Light Coleslaw for pairing with grilled BBQ chicken.
I love that it stays crunchy and can easily pack tons of flavor.
For this simple slaw, I add fresh cilantro, cashews and ramen noodles to make it feel special. And it did the trick.
Easy Asian Slaw
- 2 bags of cabbage coleslaw mix
- 1 bunch of cilantro, chopped
- 3/4 cup cashews pieces
- 1 pack of oriental ramen noodle soup, broken up – you don’t have to use them all to cut down on calories
- 2 tablespoons sesame seeds
- 1 seasoning packet from Ramen soup
- 1/3 cup cider vinegar
- 1/3 cup oil (canola or olive)
- 1 pack of stevia
- In a large bowl, add two bags of coleslaw mix.
- Chop cilantro and add it to the cabbage.
- In a small bowl combine spice packet from Ramen, sesame seeds, apple cider vinegar, oil and stevia. Mix well.
- Break up Ramen noodles until they are in pieces and add them to the cabbage.
- Toss the cabbage mixture with dressing and cashews.
- Eat right away for crunchiest!
