Are you a coleslaw fan? The whole subject can be polarizing. Some like it tart, some like it sweet. Some like it with onions, some don’t. Some want mayonnaise in the dressing while others resist the white stuff. Some prefer tiny grated pieces, but others want a chunkier texture.
So, here’s the Cliff notes on this version of coleslaw: slightly sweet-and-sour dressing, no onions, no mayonnaise, sliced cabbage, and LOTS OF CRUNCH!
If you’re like me and often ask, “What can I substitute for coleslaw?” when you go out to eat, you should try my daughter-in-law’s Crunchy Coleslaw. It isn’t the traditional recipe, which may be why I love it. So does the rest of our family. We frequently ask Susie to bring this dish to family gatherings. She claims the recipe comes from her family cookbook. According to Susie, the notes say it is from “Mom Alexander”. She is Susie’s Aunt Julie’s mother-in-law and passed away a couple of years ago. Looks like her memory will live on every time this recipe is made in that family. Moral of the story? Share your best recipes if you want to be remembered fondly for years to come. At least that’s my philosophy.
Be forewarned: this coleslaw doesn’t keep well, but that’s not a big deal because I doubt you’ll have many leftovers. It’s best when mixed shortly before serving and eaten before the noodles absorb moisture from the dressing and lose their crunch.
- 2 tablespoons sugar
- ½ cup vegetable oil (I use canola)
- 3 tablespoons white vinegar
- ½ teaspoon black pepper
- 2 tablespoons sesame seeds
- ½ cup almonds (sliced or slivered)
- 3 ounce package chicken-flavored Ramen noodles (including the seasoning packet)
- 1 14-ounce bag coleslaw mix
- Mix oil, vinegar and pepper together to make dressing. Use a small container you can shake to mix to make it easier to transport later.
- Toast sesame seeds and almonds. (I do this in my microwave for 1-1/2 minutes on a paper plate. Stir once.) When cooled, put into a zippered plastic bag if not eating immediately.
- Put whole brick of Ramen noodles with seasoning packet into a quart-size zippered plastic bag. Use a rolling pin to crush. Store in bag until ready to assemble salad.
- Place coleslaw into salad bowl. Cover with plastic wrap. Bring salad dressing container, nuts, and crushed Ramen noodles with you to where-ever salad will be eaten.
- Just before it’s time to eat, add nuts, Ramen noodles, and dressing to the bowl of coleslaw. This recipe is best fresh and crunchy.