This was so delicious at dinner tonight that we couldn’t stop eating it. I mean, it was really delicious. Thank goodness this recipe is enough for eight people, because between the two of us, I think we ate half of it.
I served this as a salad alongside sesame chicken. It’s not so much a cole slaw as a proper salad because the cabbage pieces stay so crunchy and it’s mixed with just a vinaigrette — but you could easily serve this in place of a cole slaw, maybe at a backyard cookout.
The recipe was in Better Homes & Gardens last year. A slightly different version is on the site of the Food Network, where Guy has a show. Here is the recipe as we made it, with a few tweaks from the original.
3/4 cup canola oil
1 1/4 cup red wine vinegar (or more, to taste)
1-2 tsp. minced garlic
1 Tbsp. minced fresh ginger
2 ramen noodle packages, noodles broken into small pieces and 1 seasoning packet reserved
Pinch of salt and freshly ground black pepper
1 head Napa cabbage (or regular green cabbage), sliced 1/8 inch thick
1/4 head red cabbage, sliced 1/8 inch thick
1/2 red onion, chopped
2 carrots, shredded
Half a large bunch of cilantro (fresh coriander), chopped
1/4 cup whole dry-roasted unsalted peanuts
In a bowl combine the oil, vinegar, garlic, ginger, and 1/2 packet of the ramen seasoning. Add salt and pepper and set aside.
In a large bowl mix the cabbages, onion, carrots, and cilantro.
Just before serving, whisk the dressing and pour it over the salad. Top with the ramen noodle pieces and peanuts.
Guy added fried wonton skins as a crispy accompaniment, but we didn’t want to take that extra step and didn’t feel they were necessary. If you want to try them, though, check out the recipe on the Food Network site.