Asian slaw and Korean style crispy chicken

11 Jul

I had some cabbage from the csa and I had found this recipe when I was trying to use up the napa cabbage and couldn’t find ramen noodles… This came out pretty yummy! Next time I would use a lot less oil & butter! I served this with Korean style crispy chicken, and tj’s vegetable fried rice. I used chicken tenderloins and fresh cilantro. Yum!


Asian slaw
adapted from


1/2 head cabbage
1 bunch minced green onions
1/3 cup butter
1 (3 ounce) package ramen noodles, broken
2 tablespoons sesame seeds
1 cup slivered almonds
1/4 cup cider vinegar
1/2 cup vegetable oil
Splash of peanut oil
Splash of rice vinegar
1/2 cup white sugar
2 tablespoons soy sauce


Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
Preheat oven to 350 degrees F.
Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
Make the dressing: In a small saucepan, heat vinegars, oils, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.


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