I love this coleslaw recipe. Not only does it have a wonderful tasting vinaigrette, it has almonds, mardarin oranges, and raman noodles. Depending on the crunch you want your coleslaw to have determines when you toss it with dressing. The longer it sits, the less crunch from the noodles.
This cole slaw is a great side to serve with lunch or dinner.
Asian Cole Slaw
1/2 cup vegetable oil
1/2 cup rice vinegar
2 tablespoons soy sauce
1 tablespoon honey
1/2 teaspoon Garlic Powder
1/2 teaspoon Ground Ginger
1/2 teaspoon Coarse Ground Black Pepper
1 package (14 ounces) shredded coleslaw mix
4 ounces (2 bundles)Ramen Noodles, crumbled
1 can (15 ounces) mandarin oranges, drained
1 cup sliced almonds
1/2 cup frozen shelled edamame, thawed
1/4 cup thinly sliced green onions
1 WHISK oil, vinegar, soy sauce, honey, garlic powder, ginger and black pepper in large bowl until well blended. Add coleslaw, crumbled noodles, oranges, almonds and edamame; toss to coat well. Garnish with green onions.
2 SERVE immediately, if a crunchy salad is desired. Or, refrigerate 2 to 3 hours or up to overnight, for a softer noodle salad.