BBQ season calls for coleslaw nearly every time, at least it does in our family!  I love traditional mayonnaise-y versions as well as vinegar-based slaws.  One of my very favorites is one my wife started making years and years ago.  This Asian-inspired version is tangy, crispy and nutty.  I honestly can’t get enough of it!

CRUNCHY ASIAN SLAW

Ingredients

• 1 Lbs. Bag Cabbage/Slaw Mix
• 2 Packages Beef Ramen Noodles
• I Cup Salted Sunflower Seeds
• 1 Cup Slivered or Sliced Almonds, Toasted
• 1 Bunch Green Onions, Chopped

Dressing

• 3/4 Cup Vegetable Oil
• 3/4 Cup Sugar
• 1/3 Cup White Wine Vinegar
• 2 Envelopes Beef Flavor Packets (from ramen)

Instructions

• In a dry frying pan, lightly toast almonds over low heat until slightly browned.  Remove from heat and cool.
• In a large bowl, mix together slaw mix, almonds, sunflower seeds, green onions and crushed ramen noodles.
• In a small bowl, combine dressing ingredients and whisk together until dissolved and smooth.
• Pour dressing over salad ingredients and toss to combine.
• Chill for 2-4 hours and serve.

This is an easy and delicious version that goes well with any grilled protein.  Try it as a perfect acidic side dish to fatty short ribs or pork shoulder!  Do you like thinks a little spicy?  A thinly-sliced or finely-diced jalapeño or serrano pepper would be great here.  I also like to add a little sriracha for a kick.  Either way, I hope you love it too.  Dig in!