You know I love coleslaws. You can find many recipes on my blog – just search “coleslaw” in the box at the bottom of the page.
The coleslaw I made today was from a website called Cooking Classy (link here). It had lots of Asian/Thai flavours so it was right up my alley. I also added an extra ingredient that would make any coleslaw so much better! Keep reading to find out what it was 🙂 .
Let’s start with the dressing. It was peanut butter based which made it so creamy and nutty. There was also lime juice and rice vinegar for acidity, as well as honey and brown sugar for sweetness. The other flavours that brought it all together were sriracha and ginger for some heat and sesame oil for extra richness and nuttiness. It was well balanced and went perfectly with everything.
The coleslaw was made of green cabbage, bell pepper, carrot, green onion and cilantro. It was very colourful and bright. The recipe actually called for red and green cabbage so I lost out on some of the colour, but I think it turned out quite pretty.
I’ve made you wait long enough. My (not so) secret ingredient that I added was crushed ramen (instant) noodles. I just take a pack of instant noodles, take out the seasoning mix, and crush the noodles into small pieces. They add such a nice crunch, it’s different from the fresh vegetables crunch.
The original recipe for the coleslaw could probably be made a day in advance, but if you want to add the noodles, be sure to do that right before eating because they will get soggy. But I’m telling you, you will never want to make coleslaw without noodles again!