Today I've signed on to tell you about this delish and super easy salad my mom turned me on to a few weeks ago. The original recipe appeared in PEOPLE December 6, 2010. Apparently it's something that CSI Miami's Emily Procter used to whip up while she was in college. Well you know me, I've tinkered with it - I dare say improved it - and renamed it. The dish comes together in 15 minutes or less and is great for easy entertaining, though I've just been making it for myself because... yum!
- 1/2 cup sliced almonds
- 1/2 cup raw sesame seeds
- 1/4 cup + 3 tbsp. rice vinegar
- 1/4 cup agave nectar (yes, you can use sugar if your cabinet is agave deficient)
- 1 tsp. salt
- 1 tsp. ground pepper
- 1/4 cup sesame oil (preferably organic)
- 1/4 cup canola oil (preferably organic)
- 1 16-oz. bag coleslaw mix
- 2 packages Ramen noodles, uncooked and broken up (discard the icky, sodium laden, and not vegan seasoning packet)
- In a skillet (cast iron if you've got one) over medium heat, toast the almonds and sesame seeds until they are light brown and you smell the nutty goodness wafting up from the pan.
- In a large bowl, combine the vinegar, agave nectar, salt and pepper. Whisk in the oils until you get an emulsion.
- Throw the coleslaw mix and Ramen noodles on top and toss to combine ingredients with the dressing at the bottom of the bowl. Add and gently stir to combine almonds and seeds just before serving.
I think it'd be great for a picnic, barbeque, potluck or as a side at a tailgate party. Play with the seasonings (maybe add some Chinese Five Spice?) and have fun!
And using my serious voice... if you're reading this, thanks for sticking around. It's good to be back.