Tag Archives: coleslaw

Asian Coleslaw Salad

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Filed under On the Side

Okay, let me just be really honest here. This is not a gourmet recipe. It’s really just a silly little salad that we seem to throw into the mix when we make Mr. Fuller’s “Dr. Pepper Burgers.” Let’s get real, it has Ramen noodles in it. BUT I have had several friends request that it is on the blog so they have the recipe right here. To please those people, you know who you are, I’m adding it to the blog.
You can always jazz it up with grilled chicken. Again, let’s not judge me by this recipe and the use of Ramen. Enjoy or Discard! -Amanda

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Asian Coleslaw Salad

1- 15 oz bag coleslaw
2 pkgs. Beef Ramen Noodles
1 cup almonds, sliced
1 cup sunflower seeds
1 bunch green onions, chopped
1 cup olive oil
1/2 cup sugar
1/3 cup white vinegar

Crush up uncooked Ramen noodles. Put the seasoning to the side to be used in the dressing.

Toast almonds, broken noodles, & sunflower seeds at 350 degrees for 8 minutes.

Toss coleslaw and chopped green onions. Mix olive oil, vinegar, sugar, and Ramen seasonings.

Toss dressing with salad. Add Ramen noodles, seeds, and almonds.

I make this salad the day of serving. The next day, after everything is mixed, the noodles get a little soggy. BUT I have known some that love it that way too. YOLO over that.

Basic (Greek Yogurt) Coleslaw

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Filed under On the Side, Salads

There is something about coleslaw.  It seems every family has a special way of making their slaw.  Regions have inspired types of coleslaw and generations have perfected the creation.  I am always typing new coleslaw recipes.  Everyone has their own way of doing it.  This basic coleslaw was a hit with our family.  I thought the greek yogurt changed the elements plus you didn’t have to add all that mayo.  The complimentary touch was the cider vinegar.  Serve this slaw up with your favorite barbecue.  I promise no great-great grandmother will bat an eye at you trying something new! – Amanda


Basic (Greek Yogurt) Coleslaw 

½ cabbage, sliced thin
¼ cup red onion, minced
¼ t salt
1 t cider vinegar
½ t sugar
½ t Dijon mustard
1/8 t ground black pepper
1 carrot, shredded
2 T fresh parsley leaves, minced
1 (7-ounce container) plain Greek yogurt (I used Chobani- Fat Free)
2 T mayo

In a large bowl, stir together the cabbage, onion, salt, vinegar, and sugar. Set aside. This allows time for the cabbage and onion to slightly pickle.  When ready for the meal, add the rest of the ingredients and stir to combine.  It’s ready to serve!  If you want to make ahead of time, feel free to add all ingredients at the same time.  Both ways are still delicious!