Asian Coleslaw

This is my mom’s recipe and an old family favourite.  Like the purple cabbage slaw, this is easy and the components can be made ahead. If you think you have too much salad I recommend only dressing some of the suey choy (aka Napa cabbage) and using only a portion of the crunchy bits (once mixed into the salad they only last a few hours as they go soft overnight in the fridge and the best part of the salad, the crunch, is lost).

Make Ahead:  I often shred the suey choy and put it in a Ziploc and squeeze the air out.  The “crunchy bits” can be prepared and saved in an airtight container as can the dressing. All that’s left is to mix and serve.

INGREDIENTS

  • One head of Suey Choy/Napa cabbage very thinly sliced
  • I bunch of green onions thinly sliced
  • ½ c toasted almonds
  • ½ c toasted sesame seeds
  • 1 pkg Ichiban noodles - crushed

Icing

SAUCE

toppings

dressing

  • 1/3 c canola
  • 1/3 c sugar
  • 1/3 c vinegar
  • ¼ c soya sauce

INSTRUCTIONS

  1. Combine the dressing ingredients in a sauce pan and heat until the sugar dissolves. Let it cool before using.
  2. Thinly slice the suey choy and green onions and combine.
  3. Toast the almonds, sesame seeds and ichiban noodles in a sauce pan with a tbsp of canola oil over medium heat. When they are lightly browned, take them off the heat and let them cool.
  4. Dress the suey choy, green onions and half almond mixture.
  5. Top the salad with the remaining almond mixture.  

TIPS & HINTS