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Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 20 mins

Serves: 6

If you are looking for a delicious slaw to take to your next picnic or potluck, look no further.
You have found my favorite recipe for Crunchy Asian Slaw. A spin on your typical cole slaw this recipe has zero mayonnaise and a surprising twist of toasted almonds and black sesame seeds. I have loved this recipe for years and when I was pregnant I CRAVED it. Something about the sweet, crunch, yet savory marriage of this recipe makes me want to make it all the time.

Don’t like traditional coleslaw? This recipe is completely different from your grandmother’s recipe and will make you sing the praises of cabbage.

Posted by HowIPinchAPenny from York, Pennsylvania, United States • Published 8th April 2015 • See HowIPinchAPenny's 7 projects »

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Summer O. favorited Crunchy Asian Slaw 15 Jul 05:21
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Step 1
Gather your ingredients
Step 2
In a dry pan toast the almonds over medium heat, tossing every few minutes until they are golden brown.

You will know they are finished toasting when they the aroma of toasted almonds over takes you and you are willing to burn your fingers to eat them straight from the pan. But you will not burn your fingers eating them straight from the pan because you are smarter than that.
Step 3
In a large bowl combine the cole slaw mix, black sesame seeds, chopped onions and toasted almonds.

Toss to combine.
Step 4
Whisk together the oil, vinegar, salt, pepper, sugar and seasoning packet from the ramen noodles.

Or make you life easy and shake them all together in a mason jar.
Step 5
Just before serving toss the dressing with the cabbage mixture and top with the crushed ramen noodles.

The longer the salad sits, the softer the cabbage and the almonds become. I like this salad nice and crunchy so the closer to service that you can toss this together, the better.

I hope you enjoy this Crunchy, Asian Slaw. Let me know what you think!