A few weeks ago, I had an great lunch at the Glen Oak Country Club. They served this amazing Asian Salad that was absolutely to die for! Oh, and the little peanut butter bites weren’t too bad either! During lunch, I found a scrap of paper in my purse and quickly jotted down the ingredients I could identify in the salad (and the peanut butter bites).
I had to find a way to recreate this dish! I couldn’t stop talking about this salad all afternoon. I was obsessed. A friend of mine, Alicia, said she had a recipe that was pretty similar to Glen Oak’s. So here we go…taste testing Alicia’s recipe.
3 packages of Ramen noodles
1 stick butter
1 small package of slivered almonds
2 bags of coleslaw mix
3 green onions, sliced into thin strips
1 cup sugar
1 cup canola oil
1/2 cup apple cider vinegar
1 Tbsp soy sauce
Open the packages of Ramen noodles and remove and discard the seasoning packet. While the noodles are still in the package use a meat mallet (or a glass), crush the uncooked noodles into small pieces.
In a large skillet, melt the butter. Add the crushed noodles and stir constantly until brown, being careful not to burn the noodles. Add the almonds, stirring until they soften slightly. Remove mixture from skillet and set aside.
In a large bowl, combine coleslaw mix and green onions. Add the cooked noodles and almonds and toss to combine.
In a separate bowl, whisk together the sugar, oil, vinegar and soy sauce. Whisk until the mixture is completely combined.
Right before serving, slowly add the dressing to the coleslaw mixture until it has a light even coating. Be careful not to over-dress the salad.
Is it a Keeper?
This salad was so good! I loved the crunch of the coleslaw mix and the sweet tang of the dressing. The buttery noodles and almonds added another layer of flavor. At first, my husband was skeptical. But after one bit, he was hooked!
After making this recipe, there are a few things I would do differently next time:
- This recipe makes a very large salad. I cut the recipe in half and it was perfect for 4-6 servings.
- If you’re going to store leftover salad or you want to assemble it ahead of time, make sure you keep the 3 components stored separately — the noodles, the coleslaw and the dressing. The salad and noodles will get soggy if stored together.
- I think next time, I’m going to try cutting out some of the butter and switching some of the sugar for Splenda.
- I would also try adding some blanched green beans and shredded red cabbage for color and texture.
All in all, this recipe is absolutely perfect as is! I would highly recommend it! It’s even great the next day — just remember to store the components separately!
I love Asian inspired food. What are your favorite Asian inspired dishes?
Also, be sure to check out some of the other great websites and blogs that I’ve found. Their links are to the right —>