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A Coleslaw Recipe that Will Knock Your Socks Off

Updated: May 10, 2020



We love coleslaw in Texas, especially in the spring and summer. However, our coleslaw recipe is different than your typical mayo-based dish, and that is why we love it so much. It's super easy to make, light, and goes with just about anything.


We have taken this dish to pot lucks, family get-togethers, Christmas parties, and dinner parties, and the best part, we have never heard a negative word about it. We promise it will knock your socks off!


Let's get started whipping up this delicious side dish!



Ingredients:

1/2 cup of vegetable oil

1 tsp of pepper

2 tsps of salt

1/4 cup of sugar

1/3 cup of vinegar

2 tsp of saltage

6 green onions

1 bag of Ramon noodles

3/4 c of silver almonds


Directions:


First, start with the dressing. We use a mason jar because it's easy to shake and mix, but a bowl is good too. However, go buy yourself a mason jar! It's the best for dressing recipes. In the jar pour in the oil, pepper, salt, sugar, and vinegar. Put the lid on and shake like crazy. Then put in the refrigerator to chill.


Next cut the cabbage. We usually take off the top few leaves, cut, and put the cut cabbage in a large bowl. Then cut the onions (only the green parts) and put in the bowl with the cabbage. Keeping the Ramon noodle bag sealed, use a rolling pin to crush the noodles. Don't hit the bag too hard or the bag will pop and noodles will go everywhere! Once all the noodles are crushed, open the bag, remove the silver packaging, and only put the dry noodles in the bowl with the cabbage.


Next, toast your almonds. You can toast the almonds dry or get a little naughty and toast them in butter. We live in Texas....we use butter, but it's your choice. This only takes a few minutes so keep an eye on them. We have burned more than our fair share of almonds. Once the almonds are toasted, put them in the bowl with the cabbage.


Take out the dressing from the fridge and shake it again. Then pour the dressing over the salad. Toss and enjoy!


Tips:


Tip 1: Cut the cabbage in very thin slices. We feel like the thinner the slices the better it tastes.


Tip 2: We usually double the noodles and almonds. We like ours a little crunchier.


Tip 3: Save the leftovers. You can keep the leftovers for up to two days in the fridge. It makes a quick and easy lunch the next day.



We promise you will absolutely love this easy and light side dish! Enjoy!!


All our love,

amber & brooke




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