Asian Coleslaw with Ichiban Noodles

An old favourite salad recipe that I forget about! With all of the new recipes I look at everyday & the new ‘trendy’ way to eat vegetables…kale, shaved brussels sprouts… it is nice to turn back & re-visit some past favs

The original recipe was a bit different then the one I make. I have changed it along the way….& have settled on this version.

Simple to make & this asian coleslaw stays well in the fridge for days… the vegetables & noodles get soft as the days go by, so if you like your noodles & cabbage on the crunchy side then you should know that after day 1 they get softer & softer as the days go by! Personally, I like to make this salad hours before I want to serve it or even the day before. I prefer the salad when the flavours have melded with the vegetables & noodles & the cabbage gets kind of translucent…

I have changed the original recipe over the years in different ways & have settled on this version. The page I have the recipe written on has so many notes all over it…but I will give you the final& family approved recipe

Ingredients

Salad

1 pkg of coleslaw mix

1 pkg of bean sprouts, rinsed & drained

3 green onions, thinly sliced

1 pkg of Ichiban instant soup

1/2 cup slivered almonds

4 tbsp sesame seeds

Salad Dressing

3/4 cup vegetable oil

1/4 cup soya sauce

1/4 cup vinegar

2 tsp sugar

2 tsp salt

1 tsp pepper

 

Method

  1. In a large, mix the coleslaw mix, the bean sprouts, & sliced onions together
  2. Add the Ichiban noodles to the coleslaw in the bowl….The noodles in the Ichiban package have to be broken up into small pieces…I like to do this while the soup package is still closed to avoid a mess….so I just use my hands & break them up then open the pkg…alternately you can take the noodles out of the bag & break them up as you add them to the coleslaw mix in the bowl
  3. Add the slivered almonds & sesame seeds to the coleslaw in the bowl
  4. Mix the salad dressing together in a jar & shake to mix it up well
  5. Pour the salad dressing over the coleslaw & mix well.
  6. Let this salad sit for awhile before serving

Enjoy

 

 

 

 

 

Published by

Marilyn Dishes

Many people ask me "how did you do that?" "will you show me how?' So I decided to make a blog about what I cook and bake. I am in no way a professional cook, but I love to feed people and try new things as well as making the "old foods" My friends are wonderful cooks, each with their own 'specialty' and i will be having guest cooks here, showcasing their favourite things to cook as well!! I hope you enjoy this blog and maybe decide to make some of these foods yourself! I am always available to answer any questions you might have about anything you see here. Some of my recipes are unique to me but most are not. They are all recipes I have found in a variety of ways, some are old family recipes that date back decades and some are new ones!