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  • My Mom's Japanese Coleslaw

My Mom's Japanese Coleslaw

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My mom had this on a shoyu-stained recipe card for years.

A beloved staple on Hawaii dinner tables: dinner, potlucks, picnics, and family holidays. Eaten with either forks or chopsticks.

To gussy it up, add grilled salmon and/or dried apricots.
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Ingredients

1 head of green American cabbage, finely shredded
3-4 stalks of green onion, finely chopped
1 bag of shredded carrots
1 package (6 ounces) of sliced almonds, ideally toasted
​

1 pkg GGE original flavor ramen snacks
​OR
1 package Wonton strips from the salad aisle

Dressing
A little less than ⅓ cup of white sugar
⅓ cup white (American) vinegar
1-2T of black sesame seeds
-->This for mostly for color, and white ones are OK too
​
Fresh cracked black pepper, to taste
About ¼ cup of canola oil, just enough to hold it together
A splash of sesame oil for fragrance

What To Do

Toss cabbage, green onions, shredded cabbage and almonds together in a large salad bowl. 

​In a separate bowl, whisk dressing ingredients together, tasting as you go with the pepper. Pour over salad and toss.

​Add the ramen noodles and toss again.

Notes

  • The OG recipe used a discontinued Nissin pre-flavored ramen. I prefer to use the flavored GGE snacks vs. the dried ramen cakes because the flavor and color is closer to what my Mom made.
  • It is important to add the ramen crunchy part after dressing the rest of the salad. Otherwise, the noodles get soggy too quickly.
  • If you are planning for leftovers, serve the ramen crunchies on the side so they don't go gross and soggy in the fridge the next day.

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  • Main Meals
    • Chicken and Eggs
    • Pork and Spam
    • Seafood
    • Beef and Lamb
    • Mainly Meatless
  • Sides
    • Salads
    • Vegetables
    • Rice, Bread, and Noodles
  • Treats
    • Dessert and Snacks
    • Breakfast
  • About
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