Coleslaw is probably on my top ten list of most hated foods. So why did I feature it you ask? Because this coleslaw doesn't have the dreaded mayonnaise in it. Just the thought of it makes me shudder. Ugh.
Instead, a vinegar based dressing gives this dish plenty of flavor while still keeping it light. The actual cabbage part of it is obviously crunchy, but the added almonds and ramen noodles give it some additional texture that I just loved. (FYI I forgot the ramen noodles at the store which is why you don't see them in any of the pictures. Oops)
If you're itching to shred your own cabbage that is certainly okay, but I used prepackaged shredded rainbow cabbage since I knew I was going to be short on time. Okay, and because I liked all the colors in the bag. Lame, I know.
Just pretend you see those ramen noodles...
Ramen Coleslaw adapted from Allrecipes
2 Tbsp vegetable oil
3 Tbsp white wine vinegar
2 Tbsp white sugar
3 oz package ramen noodles, crushed (minus seasoning packet)
1/2 tsp salt
1/2 tsp pepper
2 Tbsp sesame seeds
1/4 C sliced almonds
1/2 medium head cabbage, shredded*
*I used half a package of Dole rainbow shredded cabbage to cut down on time.
In medium bowl, combine cabbage, almonds, ramen noodles and sesame seeds.
In separate small bowl combine oil, vinegar and sugar. Pour "dressing" over cabbage mixture. Add salt and pepper.
Toss coleslaw to combine thoroughly.
"Taste the rainbow!"