Asian Coleslaw

Asian+Coleslaw

Sophie Enloe, Reporter

This coleslaw is perfect for parties and potlucks.

Dressing:

  • Juice of 1 lemon
  • ½ cup White vinegar
  • ½ cup Kikkoman reduced-salt soy sauce
  • ¼ cup Olive oil
  • 1 cup White sugar
  • 1 tbsp Celery salt
  • ½ tbsp Coarsely ground pepper 
  • 1 Generous squirt of yellow mustard

Whisk all ingredients together until sugar is dissolved. Set aside.

Salad:

  • 2 packages of ramen noodles (crushed)
  • 1 package of tricolor coleslaw
  • 1 Red or yellow bell pepper diced
  • 1 Green bell pepper diced
  • 1 Red onion finely diced
  • 1 23.5 oz jar Mandarin oranges (drained)
  • 1 1 oz package sesame seeds
  • 1 4 oz package slivered almonds
  • ½ cup of roasted salted sunflower kernels

Crush noodles in the package and discard the seasoning packets. Dump the crushed noodles into a large bowl with coleslaw mix. Dice the bell peppers and red onions then add them into the bowl. Cut the mandarin oranges into coarse pieces and then dump them into the bowl. Add in seeds and nuts then mix. Pour dressing over salad and mix again. Cover and store in the refrigerator at least for a few hours or until the noodles are softened. For best taste let the coleslaw sit overnight and stir before serving.