Crunchy Coleslaw

Our August recipe of the month is Crunchy Coleslaw. This refreshing recipe is one of my favorites. It keeps in the refrigerator for up to four days, but I eat it for any meal or snack so it is usually gone in a day or two. To make this recipe, you break apart a package of dry ramen noodles and add them to a bowl with coleslaw mix, green onions, and a homemade dressing. This recipe is best if you let it marinate in the refrigerator for a couple of hours before serving.

Reading about the progress in Christine and Katy’s gardens has me thinking about using fresh cabbage for this recipe instead of a bag of coleslaw. I rarely use fresh cabbage, so I looked it up on our Produce Basics. To use a fresh cabbage for this recipe, all I need to do is remove any wilted outer leaves, wash it, cut out the core, and chop it into thin strips. If I spy a cabbage at the farmers market, I think I will give it a try.

Find the full recipe: https://spendsmart.extension.iastate.edu/recipe/crunchy-coleslaw/

Enjoy!


Justine Hoover

Justine Hoover is a Registered Dietitian and mom who loves to cook for her family.

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3 thoughts on “Crunchy Coleslaw

  1. I think this would be especially nice with purple cabbage. My Auntie taught me to “massage” tougher greens like cabbage and kale to tenderize them and make them easier to eat and digest. She would squeeze the juice of a lemon or lime over the bowl of thinly sliced cabbage or kale leaves torn away from the rib, and sprinkle with a bit of salt, then rub and squeeze it with her hand to help break down the cellulose fibers, before adding other ingredients. It was still crunchy but not as hard to chew or digest, and seemed less likely to make you gassy.

  2. PS Sometimes she used a little olive oil instead of citrus juice, depending on what she was making. When we did purple cabbage it would leave purple juice on our hands so one time she hand me press my hand onto some white linen dish clothes to leave the hand print. She let the dry then soaked it in white vinegar and water to set the dye. Later she added some embroidery to them and gave them to my Mother and Grandmother as gifts. She kept her one for herself as well. She was the fun Auntie, and I loved cooking with her.

  3. Hi Ramona,
    Thank you so much for the tips on using fresh cabbage. I think I will try that hand print craft with my children. It is wonderful to have those memories with someone.
    Thank you again,
    Justine

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