Name: Jeff's Oriental Coleslaw
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6
Ingredients: 1 pkg. coleslaw mix; 1 bunch green onions, , chopped (about 2 tbsp. or to taste); 1 pkg. shelled sunflower seeds; 1/2 can rice noodles, (about 1 1/2 cups full); Dressing:; 2 1/2 tbsp rice vinegar; 2 tbsp brown sugar; 1/4 C vegetable oil; salt and pepper to taste

With the holidays coming up, I want to get back to my family cookbook recipes since most of them can be made successfully for parties or potluck gatherings.

Besides, it’s fun going through the cookbook and fondly remembering the recipes my mother and sisters have made.

Different styles of oriental coleslaw pop up occasionally at family get-togethers and I really like the dressing on this Oriental Coleslaw.
It’s tangy, sweet, and a little salty and doesn’t overpower the salad.

This tasty recipe comes from my sister, Glenda, and I can’t believe I haven’t tried it till now.

Of course I waited until Bret (aka the onion-hater) was out of town since this has green onions in it and I don’t think it would be good without them.

It’s been fun filling my plate with tiny girly croissant sandwiches and salads while he’s gone!

Easy, fresh and crunchy, with the addition of coleslaw, green onions, sunflower seeds and noodles. This Oriental Coleslaw is great for a side salad with any meal. Throw in some chopped cooked chicken and make it a meal in itself!

Just a note: you want to make sure it gets eaten within a day or so of making it so the noodles don’t get soggy. I really have been enjoying this one.

If you like coleslaw, you may also like my Apple Bacon Coleslaw recipe.

Jeff's Oriental Coleslaw

Yield: 6-8

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Crispy, crunchy, sweet, salty and tangy! Simple to throw together.

Ingredients

1 pkg. coleslaw mix
1 bunch green onions, , chopped (about 2 tbsp. or to taste)
1 pkg. shelled sunflower seeds
1/2 can rice noodles, (about 1 1/2 cups full)
Dressing:
2 1/2 tbsp rice vinegar
2 tbsp brown sugar
1/4 C vegetable oil
salt and pepper to taste

Instructions

Combine coleslaw ingredients in a medium bowl.
Whisk the dressing ingredients in a small bowl until well blended, and pour over the coleslaw mixture.
Toss and chill for about 1 hour before serving.

Notes

Tips and Stuff:

I added a small package (about 2 oz.) of slivered almonds for extra crunch.

If you can't find rice noodles, use one package of ramen noodles, crushed by hand.

I used apple cider vinegar and canola oil because that's what I had.

If you're not going to serve this until the next day, go ahead and combine coleslaw ingredients (except for the noodles) together and chill overnight - then wait to add the dressing and noodles about an hour before serving.

Nutrition Information:

Yield: 8 Serving Size: 1 serving
Amount Per Serving: Unsaturated Fat: 0g

I love good coleslaw and this Apple Bacon Coleslaw was my first attempt at homemade. For being my first attempt, it turned out great!

The recipe originally comes from a website that no longer exists- you know, one of those Pinterest recipe links that disappears. The photo looks divine and I had luckily printed out the recipe before the link went away.

Am I glad I tried it! This is one of the best coleslaws I’ve ever had. Even though it has vinegar in it, it’s more of a creamy and little bit sweet dressing with nice crunchy ingredients.

Crunchy apples and cabbage, savory bacon. Yum. It might even be good with a handful of golden raisins thrown it.

Here’s my version of it, changed up quite a bit from the original. Just a warning – it makes a TON of slaw! Luckily Bret had made the Oven Roasted Rack of Pork (a do-not-miss recipe, by the way) and we shared it along with the slaw for dinner with some dear friends.

By now my friends know that what they’re eating is probably a photographed, reviewed and new recipe for the site and will be honest with me about the taste. It’s a definite hit and a considerable portion of it was left at their house!

Think about Apple Bacon Coleslaw for upcoming holidays – Labor Day picnic, Thanksgiving, Easter, and Fourth of July. Actually, it’s so good and easy to throw together, make it any time of the year.

Enjoy!

You might also enjoy Jeff’s Oriental Coleslaw.

Apple Bacon Coleslaw

Yield: 10 -12

Prep Time: 20 minutes

Inactive Time: 1 day

Total Time: 1 day 20 minutes

Crunchy, sweet, tangy and creamy - great dressing!

Ingredients

1/4 C. cider vinegar
1 1/4 C. mayonnaise
1/4 C. honey
2 tsp. kosher salt
1/4 C. pulp-free orange juice
juice from 1/2 fresh lemon
1 tsp. black pepper
1 medium cabbage, cored and shredded
1/2 pack of bacon fried crispy then chopped up
4 medium Granny Smith apples, cored and diced

Instructions

While frying the bacon, in a medium bowl stir the first seven ingredients together, blending until relatively smooth.
Prepare the cabbage and apples and scoop them into a large, and I mean large, bowl.
Pour the dressing over the cabbage/apple mixture, add half of the bacon, and stir until thoroughly combined. Cover with aluminum foil or lid and refrigerate overnight.
Add the rest of the bacon just before serving and stir to combine.

Notes

Tips and Stuff:

If you have a mandolin, use it on the cabbage and if you want, on the apples, too.

You may want to dice a green onion (green and white parts) and mix it in. I didn't use it.

If you don't have time to refrigerate overnight, 3-4 hours would be fine.

Remember not to add all of the bacon before refrigerating, as the bacon does tend to soak in the juices and is not crispy after refrigeration.

Nutrition Information:

Yield: 12 Serving Size: 1 serving
Amount Per Serving: Calories: 231Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 10mgSodium: 556mgCarbohydrates: 18gFiber: 2gSugar: 15gProtein: 1g

Nutrition Values are Approximate