Asian Slaw

Here’s one of my most made dishes.  I’ve been making this for as long as I’ve been vegan.  It’s a crowd-pleaser, big or small.  A new take on coleslaw using rice vinegar and toasted ramen.  I know you will love it!

Crumble 1 pkg of vegan ramen noodles (I use Soken ramen at Whole Foods).  This can be done by putting them in a baggie and using a rolling pin, or anyway you would like.  Set seasoning packet aside.
Place on a baking sheet and bake at 375 for 5 mins.
Set ramen noodles aside to cool.
In a large bowl, combine: 1 lb of sliced or chopped cabbage (use prechopped for quick preparation), 1/2 med red onion chopped or sliced, 1/3 cup salted sunflower seeds.
Add cooled toasted ramen.
In a small bowl, combine:  1/4 cup canola oil, 2 tbsp rice vinegar, 2 tbsp sugar, ramen seasoning packet; add this mixture to cabbage mixture and toss.
Let chill for an hour (if you can wait that long).

12 – 1/2 cup servings.  Weight Watchers PointsPlus value:   3

CabbageVegan