Last Sunday we had a family gathering and I planned to take my standard side dish of Crunchy Coleslaw (recipe at bottom of post). It is the type of dish that must be assembled right before serving. The recipe consists of three components: the salad, the crunch, and the dressing. It is fairly easy to make and take to another place. I have always made the salad dressing in a Tupperware 2 Cup Quick-Shake (and yes, I did have to look the name up as I had no idea). Last Sunday, I could not find the lid!
I was not sure what I was going to do since putting a piece of foil over liquid didn’t seem very secure although it works well if you can’t find the lids of other Tupperware containers. Then I remembered that I had used the end of the vinegar in making the dressing. I simply poured the dressing into the empty vinegar bottle!
The added bonus was that I had one less dish to track down when it was time to come home!
I always add a couple empty plastic bags to my items to make it easier to transport my dirty dishes home. Crunchy Coleslaw is super simple to make! There are several variations out there but the recipe I use comes from The Absolute Beginner’s Cookbook Or How Long Do I Cook A 3-Minute Egg? by Jackie Eddy and Eleanor Clark. I am almost always asked for the recipe when I take this salad somewhere. I should note that my husband loves this salad but my two children will NOT touch it so it may not be what you want if you are looking for a kid friendly dish.
Ichiban Salad (Chinese Cole Slaw) is the proper recipe title but I just call it Crunchy Cole Slaw 😉
Dressing: 1 Ramen Noodle Seasoning Packet (note: I always use the oriental flavor), 1/2 cup vegetable oil, 1/2 cup soy sauce (I prefer to use low sodium in this recipe), 3 tablespoons white vinegar, 1 teaspoon sugar, 1/2 teaspoon pepper (no salt!)
Mix all dressing components in a container you can shake and set aside.
The Crunch: 1 package Ramen noodles (break them apart), 1/2 cup sesame seeds (I prefer to toast them but it is not required), 1/2 of a 6 oz package of chow mein noodles (a little over 1/2 cup), and one small package of blanched almonds that have been toasted (optional according to the recipe but I do not think this salad tastes right without them).
Mix all the crunchy fixings together and place in small dish or lidded container if you plan to take the salad to a different location.
The Salad: 1 small cabbage shredded (or 1 package ready to go coleslaw mix), 2 green onions, chopped (I have forgotten these before and the salad still turned out fine), 1/2 lb fresh bean sprouts (I do not use), and 1/2 lb fresh mushrooms, sliced (I do not use).
Just before serving: Combine all the salad ingredients in a large bowl (this makes 10-12 servings so I definitely advise a bigger bowl), add crunchy ingredients, and toss to combine. I usually find it easiest to simply wash my hands very well and mix it all that way. Add dressing. Note: You may not need to use all the dressing. Add it to your taste. Enjoy!
A couple final notes: This salad does not keep well. After the noodles sit in the dressing for a bit, they lose their crunch. I only make this for occasions where I am not expecting to have any leftover. Adding grilled chicken or beef could easily turn this into a main dish.