| Chinese Coleslaw Recipe by Oonagh Williams |
CHINESE COLESLAW — one head about 3+1/2 lb weight serves 20 people as part of salad buffet, with double quantity of dressing, three packets of ramen
noodles, and ½ lb nuts.
This recipe came from my friend Debi. She served it at one of the summer get-togethers, many years ago. I love it. Serve it as a side dish or add teriyaki chicken or
beef or garlic-cooked shrimp or whatever and serve as a complete main course. Go to my web site, www.RoyalTemptations.com for my recipe for Chicken Teriyaki
to serve with the Chinese Coleslaw. Click on YouTube on my web site and watch me make the Chinese Coleslaw. This is one of the salad recipes we did when I
facilitated a Team Building Cooking Challenge for the American Business Women’s Association last year. I will be doing a similar Cooking Challenge for
Southern New Hampshire Women’s Business Group in May.
FOR GLUTEN FREE, I haven’t been able to make a crunchy noodle topping, so I use gluten free chips crumbled on top. Substitute herb-ox or Knorr gluten free
powdered chicken bouillon for Ramen seasoning packet. It is meant to give a nice savory taste. Try one teaspoon of GF bouillon and add more to your own
personal taste.
This is a very tasty, crunchy salad. It’s great for a summer BBQ party. In the winter it is a far cheaper way of having fresh salad then buying salad greens in New
Hampshire. You can extend it by adding shredded carrots or broccoli, which also adds to the color for a party. Most families have packets of ramen noodles in the
cupboard, I certainly do and they only cost about 20 c a packet.
½ head of green cabbage, finely shredded – use slicing blade of processor – all you want is the ordinary coleslaw cabbage not the more expensive Savoy
cabbage. The grating blade makes an incredibly fine coleslaw - your choice. Or quarter cabbage, cut out core, cut through each quarter of the cabbage 3 times
from core end to point and then finely slice opposite direction.
3-4 green (spring) onions, trimmed and scissored into thin pieces (use green of green onions for salad and cut the 2-3 inches of white of green onion into green
onion fan).
2 tbsp sesame seeds toasted – optional
½ c (2oz) coarsely chopped almonds, toasted or bought peanuts or other nuts - I’m lazy and buy lightly salted peanuts or cashews since peanuts are an allergy
nut. Also bought nuts are normally already roasted so one less step to do.
2 packets chicken flavor ramen noodles (or equivalent) crumbled and toasted. Retain one of chicken seasoning packets. Just take the raw noodles from the pack,
crumble and bake. They should not be cooked in any other way. Do not use Ramen noodles if you are gluten intolerant.
Toast sesame seeds, almonds and noodles separately as they all brown at different times. I like to bake these in a 350 degree oven when the oven is in use, and
store separately in a Tupperware. Baking times will vary depending on whether your nuts etc. are spread out on a large cookie sheet or clumped together in a
cake pan. Check after 10 minutes and stir each one. If you smell them cooking, they could be burning.
Dressing :
2 tbsp white wine vinegar
3 tbsp sugar
1 chicken seasoning packet dissolved in 1 tbsp water
½ c oil. preferably use toasted peanut oil (brown in color not clear), otherwise ordinary vegetable oil. Ordinary oil makes a very bland dressing. I buy Loriva brand
peanut oil – found amongst the oils in a normal supermarket.
1. Mix sugar, wine vinegar and seasoning packet together until sugar dissolves.
2. Add oil and shake well.
3. Just prior to serving mix together cabbage, green onions, nuts mix and re-shake dressing and serve. Use as much dressing as you want.
Unless I am making this for a large group of people, then for each meal I just shred enough cabbage for that night and add sufficient nut mix and dressing for that
amount of cabbage. This is because the nut mix goes soggy when left mixed with the cabbage and I don’t care for the taste of day old coleslaw.
Note: Peanut oil is just as dangerous for people with peanut allergies as whole peanuts so clearly mark the salad as containing peanut oil if you take it to a large
gathering.
Sesame seeds are available in Shaw’s etc., already toasted. Or try roasted sunflower seeds or pumpkin seeds for crunch. Instead of almonds that need toasting,
use roasted peanuts or cashew nuts. But be aware you will be adding to the salt factor with salted nuts.
Instead of ramen noodles that need toasting, you could use chow mein noodles that you buy already prepared, or try small croutons from the salad section for
crunch. My son used to be able to eat ramen noodles cooked in water as a quick snack so I tend to keep some of the flavoring packets.
Chef Oonagh Williams is an award winning chef instructor, trained in London and Switzerland, has a Culinary Arts Degree and has traveled extensively in Europe.
She now prepares delicious gluten free dishes as well as baked goods to go with her ‘regular’ flour recipes while teaching students how to cook all these dishes.
Chef Oonagh also gives presentations and demos on gluten free cooking. See Cooking with Oonagh TV shows: http://www.youtube.com/kb1dbg Visit
www.RoyalTemptations.com.
noodles, and ½ lb nuts.
This recipe came from my friend Debi. She served it at one of the summer get-togethers, many years ago. I love it. Serve it as a side dish or add teriyaki chicken or
beef or garlic-cooked shrimp or whatever and serve as a complete main course. Go to my web site, www.RoyalTemptations.com for my recipe for Chicken Teriyaki
to serve with the Chinese Coleslaw. Click on YouTube on my web site and watch me make the Chinese Coleslaw. This is one of the salad recipes we did when I
facilitated a Team Building Cooking Challenge for the American Business Women’s Association last year. I will be doing a similar Cooking Challenge for
Southern New Hampshire Women’s Business Group in May.
FOR GLUTEN FREE, I haven’t been able to make a crunchy noodle topping, so I use gluten free chips crumbled on top. Substitute herb-ox or Knorr gluten free
powdered chicken bouillon for Ramen seasoning packet. It is meant to give a nice savory taste. Try one teaspoon of GF bouillon and add more to your own
personal taste.
This is a very tasty, crunchy salad. It’s great for a summer BBQ party. In the winter it is a far cheaper way of having fresh salad then buying salad greens in New
Hampshire. You can extend it by adding shredded carrots or broccoli, which also adds to the color for a party. Most families have packets of ramen noodles in the
cupboard, I certainly do and they only cost about 20 c a packet.
½ head of green cabbage, finely shredded – use slicing blade of processor – all you want is the ordinary coleslaw cabbage not the more expensive Savoy
cabbage. The grating blade makes an incredibly fine coleslaw - your choice. Or quarter cabbage, cut out core, cut through each quarter of the cabbage 3 times
from core end to point and then finely slice opposite direction.
3-4 green (spring) onions, trimmed and scissored into thin pieces (use green of green onions for salad and cut the 2-3 inches of white of green onion into green
onion fan).
2 tbsp sesame seeds toasted – optional
½ c (2oz) coarsely chopped almonds, toasted or bought peanuts or other nuts - I’m lazy and buy lightly salted peanuts or cashews since peanuts are an allergy
nut. Also bought nuts are normally already roasted so one less step to do.
2 packets chicken flavor ramen noodles (or equivalent) crumbled and toasted. Retain one of chicken seasoning packets. Just take the raw noodles from the pack,
crumble and bake. They should not be cooked in any other way. Do not use Ramen noodles if you are gluten intolerant.
Toast sesame seeds, almonds and noodles separately as they all brown at different times. I like to bake these in a 350 degree oven when the oven is in use, and
store separately in a Tupperware. Baking times will vary depending on whether your nuts etc. are spread out on a large cookie sheet or clumped together in a
cake pan. Check after 10 minutes and stir each one. If you smell them cooking, they could be burning.
Dressing :
2 tbsp white wine vinegar
3 tbsp sugar
1 chicken seasoning packet dissolved in 1 tbsp water
½ c oil. preferably use toasted peanut oil (brown in color not clear), otherwise ordinary vegetable oil. Ordinary oil makes a very bland dressing. I buy Loriva brand
peanut oil – found amongst the oils in a normal supermarket.
1. Mix sugar, wine vinegar and seasoning packet together until sugar dissolves.
2. Add oil and shake well.
3. Just prior to serving mix together cabbage, green onions, nuts mix and re-shake dressing and serve. Use as much dressing as you want.
Unless I am making this for a large group of people, then for each meal I just shred enough cabbage for that night and add sufficient nut mix and dressing for that
amount of cabbage. This is because the nut mix goes soggy when left mixed with the cabbage and I don’t care for the taste of day old coleslaw.
Note: Peanut oil is just as dangerous for people with peanut allergies as whole peanuts so clearly mark the salad as containing peanut oil if you take it to a large
gathering.
Sesame seeds are available in Shaw’s etc., already toasted. Or try roasted sunflower seeds or pumpkin seeds for crunch. Instead of almonds that need toasting,
use roasted peanuts or cashew nuts. But be aware you will be adding to the salt factor with salted nuts.
Instead of ramen noodles that need toasting, you could use chow mein noodles that you buy already prepared, or try small croutons from the salad section for
crunch. My son used to be able to eat ramen noodles cooked in water as a quick snack so I tend to keep some of the flavoring packets.
Chef Oonagh Williams is an award winning chef instructor, trained in London and Switzerland, has a Culinary Arts Degree and has traveled extensively in Europe.
She now prepares delicious gluten free dishes as well as baked goods to go with her ‘regular’ flour recipes while teaching students how to cook all these dishes.
Chef Oonagh also gives presentations and demos on gluten free cooking. See Cooking with Oonagh TV shows: http://www.youtube.com/kb1dbg Visit
www.RoyalTemptations.com.
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applaud local women. The core of the magazine is our inspirational women's articles, most of which feature local women but occasionally we are
able to interview national women who we feel provide a unique inspiration for our readers. Our other articles cover topics of interest such as food
recipes, home, garden, beauty, health, fashion, dating, parenting, seniors, finance, business, hair care, skin care, advice, real estate, insurance,
weddings etc. Each issue has a feature section as well. Many of our articles are written by local business people who provide information
relevant to their business expertise. The Applaud Women website is also a resource center for local women including the most comprehensive
listings of Restaurants, Weddings, Female doctors and Hotels. It also includes a number of informational pages with links, articles and RSS feeds
to both local and national websites of interest to women in NH & n. MA.
applaud local women. The core of the magazine is our inspirational women's articles, most of which feature local women but occasionally we are
able to interview national women who we feel provide a unique inspiration for our readers. Our other articles cover topics of interest such as food
recipes, home, garden, beauty, health, fashion, dating, parenting, seniors, finance, business, hair care, skin care, advice, real estate, insurance,
weddings etc. Each issue has a feature section as well. Many of our articles are written by local business people who provide information
relevant to their business expertise. The Applaud Women website is also a resource center for local women including the most comprehensive
listings of Restaurants, Weddings, Female doctors and Hotels. It also includes a number of informational pages with links, articles and RSS feeds
to both local and national websites of interest to women in NH & n. MA.
