Why We Like It

This healthified version of the well-known “Crunchy” Ramen Noodle Slaw is truly crisp and incredibly savory — while omitting questionable ingredients. Plus, you will have enough to enjoy for two meals during the week, what a time saver! We think this coleslaw is also fantastic on top of the Slow Cooker Thai Pork Sandwiches!

Prepare the Coleslaw:

8 cups coleslaw mix (or pre-shredded coleslaw with a mix of green and/or purple cabbage with carrots)
1 red bell pepper (seeded and chopped, OPTIONAL)

If dividing the salad into two meals, place one half of the slaw and chopped pepper in a medium bowl for serving tonight, and the other half in an airtight container, stored in the refrigerator for another night.

(If you choose to shred your own cabbage and carrots by using a food processor, any combination of each will work as long as it yields 8 cups.)

Make the Dressing:

3 Tbsp apple cider vinegar
3 Tbsp rice wine vinegar
2 Tbsp olive oil
2 tsp toasted sesame oil
1/4 cup pure maple syrup
3/4 tsp salt
1/8 tsp black pepper

Add to a small bowl or mason jar. Whisk or shake to combine. Set aside until ready to serve.

Toast the Nuts and Seeds:

1/2 cup almonds (slivered)
1/4 cup sesame seeds (or sunflower seeds)

Add to a small dry skillet over medium heat. Cook for about 3 minutes until toasted and fragrant, stirring often. Remove from the skillet and set aside to halt the cooking and cool.

Once cool, stir half into tonight’s coleslaw, reserving the rest for the planned-over coleslaw. When ready to serve, pour half of the dressing over tonight’s coleslaw and reserve the other half of the dressing for the planned-over coleslaw.