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Asian Coleslaw


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Asian Coleslaw


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Asian Coleslaw


  • Prep Time : 12 - 15 minutes min
  • Cook Time : N/A min
  • Ready Time : 12 min


5 s


  • Crunchy Topping:
  • 1 Package Ramen noodles (do not use the seasoning pack)
  • 3
  • 1/2
  • 1/4
  • 1 bag shredded cabbage
  • 1 bag shredded broccoli
  • 1 cup Fresh or frozen edamame
  • 4 Green onions choppedDressing:
  • 1/2 cup Rice wine vinegar
  • 2 tablespoons Low sodium soy sauce
  • 3/4 cup Sugar
  • 3/4 cup Soybean oil



1 For the Crunchy Topping: Break up the noodle block and mix with the remaining ingredients.  Place on a cookie sheet and bake for 12-15 minutes at 350 degrees until golden brown. Cool and set aside.
2 In a large mixing bowl add slaw ingredients.
3 For the Dressing: Mix sugar and vinegar together.  Combine the soy sauce with the oil.  Slowly add to the sugar mixture to emulsify.  Add to the cabbage mixture right before serving and garnish with crunchy topping.


© 2010, Courtesy of United Soybean Board

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One Response to Asian Coleslaw

  1. avatar says: bargenco

    I make a version of this salad.
    There is no need to add the extra fat (margarine) to the crunchy topping.
    I add sesame seeds and sometimes substitute pine nuts for the slivered almonds.
    I spray the ingredients on the cookie sheet with a canola or olive oil spray before baking.

    I only use cabbage, red or white, or a mix of both as my main ingredient.

    For the dressing I shake in a bottle equal quantities of oil, soy sauce, sugar and white vinegar.

    This is a most delicious salad and is always a hit with my guests!

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